Chinese chicken and mushroom stew

Ingredients

• 500g chicken thigh
• 500g mixed mushroom (eg button, oyster, enoki, brown)
• 1/4 cup light soy sauce
• 1/4 cup oyster sauce
• 3 tablespoons Brown sugar
• 2 teaspoons garlic
• 2 teaspoons ginger
• 1 teaspoon chinese cooking wine
• 3 dry shitake mushrooms soaking in 1/2 cup of water
• 1 cup chicken stock
• 1 teaspoon chinese 5 spice
• Hakubaku udon noodles
• 1 bunch spring onions
• 2 tablespoons of cornflour in 1/4 water to make slushy
• Salt and pepper to taste

Method

1. Dice the chicken
2. Dice the mushrooms including the soaked shitake mushrooms (reserve the soaking stock)
3. Mix together soy sauce, oyster sauce, sugar, ginger, garlic, cooking wine and Chinese 5 spice
4. Heat oil in a pot and fry the chicken.
5. After chicken has been cooking for a few minutes, add the mushrooms and stir fry for several minutes.
6. Add the mixed sauce and and stir through until it starts to boil.
7. Add the chicken stock and mushroom water and stir through until it starts to boil.
8. Add chopped spring onion (reseve some for garnish) and corn flour slushy, and then turn heat down to a simmer)
9. Simmer for about 20 minutes or until chicken is cooked through and sauce is nice and thick and gravy like. Add salt and pepper to taste.
10. Whilst cooking the stew, boil water for the udon noodles. Cook noodles per packet instructions
11. To serve place cooked noodles in a bowl an place stew over the top. Garnish with left over spring onion.

Product used in recipe

• Hakubaku - Organic Udon Noodle