Chinese Braised Chicken

• 2 tbsp sesame oil
• 500g chicken thigh (or half chicken) chopped to small pieces
• 1 carrot peeled and cut to bite-sized chunks
• 200g fresh shiitake mushrooms stalks removed
• 2 stalks of spring onions sliced to 5 cm lengths
• 3 ginger slices
• 5 garlic cloves bruised
• 150ml water
• 2 to 4 small rock sugar cubes
• coriander for garnishing
• (A) Seasonings
• 1 tbsp dark soy sauce reduce if you don't want the sauce to be too dark coloured
• 1 tbsp oyster sauce
• 1/2 tsp five spice powder

1. Heat sesame oil in wok and add chicken. Stir fry until the chicken is no longer pink.
2. Add water, carrots, mushrooms, spring onions (bottom white portion), ginger, garlic cloves, water and (A). Stir to mix well. Cover with lid and let the contents simmer for about 5 minutes.
3. Turn the chicken over with tongs so that they can absorb the braising liquid. Add rock sugar for sweetness and a beautiful glazed finish. Simmer with lid closed for another 5 minutes or until the chicken is cooked. Garnish with coriander.

sesame oil, carrot, fresh shiitake mushrooms, stalks of spring onions, ginger slices, garlic, water, sugar cubes, coriander for, soy sauce reduce, oyster sauce, five spice powder

Taken from www.epicurious.com/recipes/member/views/chinese-braised-chicken-52790001 (may not work)