Braised Chicken with Carrots
Braised Chicken with Carrots
John Young
This an easy dish to make and tasty. Serve with rice or noodles.
Serves 10
Ingredients
10 pieces of chicken, like thighs, 1 per person. Have a couple of extra
4 tbsp. vegetable oil
8 carrots, peeled and cut to bite-sized chunks
1/2-1 cup water (adjust accordingly to how much gravy you want)
3-4 tbsp. dark Soy sauce (adjust accordingly to how dark you like the sauce to be)
3-4 tbsp. light Soya sauce
2 tbsp. Chinese 5-spice mix
7-8 ginger slices
8 garlic cloves, bruised
4 tbsp. sherry
2 tbsp. brown sugar
Instructions
Steam chunks of carrots al dente. Keep aside.
Heat oil in wok. Add ginger and garlic and stir fry until light brown.
Add chicken pieces. Stir fry until the chicken is no longer pink. Take out and keep aside.
Add carrots, dark Soy, sauce, light Soya sauce, 5 spice mix, sherry, sugar and a little water. Stir well.
Cover with lid and let it simmer for about 5 minutes, stirring once or twice.
Continue to simmer with the lid closed for another 10 minutes or until the chicken is cooked.
Serve with rice.