Braised Chicken with Pechay and Chinese Mushrooms in Hotpot

My mom made this a few hours ago for dinner and I decided to share it with you foodtrippers. Actually this was a recipe found in Yummy Magazine May 2008 issue and my mom just substituted and deleted some of the ingredients here since they’re not currently available ( and some of them were expensive )

Here are the ingredients:

3 chicken leg quarters

salt and pepper to taste

3 tbsp oil

2 tbsp ginger, shreaded

2 tbsp onions, chopped

3 tbsp garlic, chopped

1 stalk leek sliced

4 pcs Chinese mushrooms then sliced into 4 pcs each

1/4 cup oyster sauce

1 chicken boullion ( or you could also use chicken stock)

2 tbsp sesame oil

salt, pepper and sugar to taste

pechay

procedure:

1) Chop each chicken leg into 3 parts and season with salt and pepper. Let rest for 20 minutes before cooking.

2) In a wok, saute ginger, onions, garlic, leek and Chinese mushroom in the oil until it’s fragrant then you can add the chicken quarters. Make sure to cook the chicken ( be careful with salmonella! ) and then pour all the remaining liquid ingredients ( that includes the chicken boullion also if you’re not using chicken stock). Season with salt, pepper and sugar to taste.

3) Place it in low fire once you see the sauce is boiling, then add the pechay.

This is really good as a rice topping ( because of the sauce) and by the way, this will be my ‘baon’ tomorrow for lunch

* recipe adapted from Yummy Magazine May 2008 issue, ” Braised Chicken with Shao Xing Wine and Bok Choy in Hotpot”, Summit Media.

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