Foodie Adventures: Asian-style Braised Ginger Chicken with Portabello Mushrooms

It's been forever since I posted about my cooking, but here ladies and gentlemen is a MizzJ original! I've been on a braising kick lately with all the snowy weather, and this is a dish that I tried out the other week using ingredients I happened to have. Apologies ahead of time as the ingredient amounts are estimated as I made this up as I went!

Braised chicken with portabello mushroom

Winter time just means ginger to me. Ginger can be a bit too strong and pungent if overused, but when tempered with a rich broth, its spice becomes tempered into mild, rich sauce. Alongside some meaty, juicy portabello mushrooms, this fungi is a hearty complement to tender chicken. I really love how the braising results in such fragrant, juicy chicken and it's quickly become my favourite way to eat chicken lately. This dish tastes great with the sauce dribbled over some steamed rice and crunchy green veg like gai lan.


Asian-style Braised Ginger Chicken with Portabello Mushrooms

Recipe by MizzJ
Spicy ginger and rich mushroom broth combine in this Asian-inspired braised chicken thigh dish.
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: 4 servings of 2 thighs each

Ingredients
  • 6 boneless, skinless chicken thighs
  • 3 Portabello mushrooms, sliced
  • 2 tbsp fresh ginger, 1 tbsp slivered while the other in large slices
  • 2 cloves garlic
  • 1 tsp cornstarch dissolved in warm water
  • 1/4 cup chicken broth
  • 2 green onion stalks, chopped into finger long pieces
  • salt and pepper (black and white), to taste
  • ginger powder, to taste
  • 1/3 cup water for mushroom stalk
  • pinch of sugar
Cooking Directions
  1. Start by boiling the water. Add in half of the portabello mushrooms and a couple of the large ginger slices and lower heat to medium to make a mushroom stock.
  2. Prep the other ingredients. Season the raw chicken with salt and black pepper. Heat a large saucepan on medium-high heat. Once the pan is hot, add 1 tbsp cooking oil and the chicken. Cook the chicken till seared golden-brown on both sides, about 5-7 minutes. Use a spatula to scrape up the browned bits in the pan.
  3. Add in the ginger, garlic and mushrooms (including the ones you used for stock) to the pan and saute for a minute. Use a spatula to scrape up the browned bits in the pan.
  4. Pour in your stock, a pinch of white pepper, a pinch of ginger powder and the sugar. Pour in the cornstarch and stir till it's dissolved.
  5. Lower the heat to medium, cover and simmer for 10-12 minutes until chicken is tender.
  6. In the last minute, sprinkle the top of the dish with the green onion. Serve with rice.

Braised chicken with portabello mushroom

I hope you enjoyed this return of my Foodie Adventures! I've been trying out different recipe apps, but I haven't found any good ones for Asian/Chinese cooking, so if anyone knows any, please let me know!


PS. Enter to win a Sephora gift card just by filling out my reader survey!


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