For my gluten free home cooking Braised Chicken and Hard Boiled Eggs with Mushrooms recipe. Likewise, I am using chicken breasts pieces, hard boiled eggs and dried shiitake mushrooms. Cooked in an aromatic sauce made of gluten free kecap manis. And spiced up with ginger, garlic, cloves and star anise. This Braised Chicken and Hard Boiled Eggs with Mushrooms recipe is not only gluten free. But also low carb, dairy free and nut free. In addition, refer to my How to make Hard Boiled Eggs recipe for direction on making hard boiled eggs.
In addition to my gluten free Braised Chicken and Hard Boiled Eggs with Mushrooms recipe. You may also like my other gluten free braises, stews, casseroles recipes:
- Pork and Black Fungus Mushrooms Stew;
- Braised Pork and Hard Boiled Eggs;
- Braised Chicken with Shiitake Mushrooms;
- Braised Pork and Fermented Mustard Greens;
- Chinese Soy Sauce Chicken;
- Braised Chicken and Black Fungus;
- Beef with Chinese Water Chestnuts Stew; and
- Chinese Braised Chicken and Potato.
What Is Braising?
Braising, also called lu wei in Mandarin, is a Chinese cooking technique. Likewise, they use this technique to cook protein ingredients in an aromatic sauce base. Besides, other terms used are red cooking, red braising or red stewing. Moreover, they usually make the sauce base from soy sauce, dark soy sauce, fermented bean paste and red fermented tofu. Plus Chinese rice wine and caramelized sugar. As well as spices like cinnamon stick, cloves, star anise or Chinese five spice powder. Normally, they use the tougher cuts of the meat. Furthermore, braising makes the meat tender with a mouth-watering and enticing flavour.
Variations of Chinese Braising Dishes
There are numerous regional and home cooking variations to Chinese braising dishes. Moreover, many often use different meats like chicken, pork, beef, tofu and hard boiled eggs. Together with vegetables like shiitake mushrooms, potatoes, carrots, radish and tomato. Braises are also typical comfort food for the whole family all year round. In addition, they serve these popular braised dishes as part of restaurant banquets during festive seasons like the Chinese New Year. As well as for special occasions like birthdays and weddings.
Braised Chicken and Hard Boiled Eggs with Mushrooms
Ingredients
- 5 tablespoons extra virgin olive oil
- 5 cloves garlic peeled and finely minced
- 2 inch ginger peeled and thinly sliced
- 1.2 kg skinless and boneless chicken breasts trimmed and roughly cut into 1 inch pieces
- 22 dried shiitake mushrooms soak in hot water for 30 mins. Stalks removed and cut into halves
- 8 hard-boiled eggs refer relevant recipe
- 1 large star anise
- 6 cloves
- 1 tablespoon corn starch mix with ¼ cup water
- 1 ½ cups water
- steamed basmati rice to serve
For the Sauce:
- 10 tablespoons gluten free kecap manis
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- ¼ cup medium dry sherry
Instructions
- Mix and combine all the ingredients for the sauce in a small bowl and set aside.
- Heat up a wok with 5 tablespoons of extra virgin olive oil, stir-fry the garlic on low heat until lightly golden. Add in the all the chicken pieces, shiitake mushrooms, star anise, cloves plus the sauce and stir-fry for 15 minutes on medium to high heat.
- Then add in corn starch mixture and water, stir and mix well. Then cover with a wok lid and bring to a rolling boil, turn the heat down to low and let the chicken and shiitake mushrooms simmer for 15 minutes. Stirring occasionally.
- Remove only the chicken and set aside in a large bowl.
- Add the hard-boiled eggs into the wok with the braising sauce and cook for 10 minutes on medium heat. Stirring and moving the eggs around to gently coat the eggs with the sauce.
- Return the cooked chicken to the wok to reheat, taking care not to break the eggs.
- Serve with steamed basmati rice.
Equipment
Notes
I like food that comes in a bowl. something comforting about it. Nice recipe. R
I agree that so many comfort food usually comes in a bowl. Thanks Rosana.
Simple nad easy to create this is a great recipe.I love your photos too and the background board is beautiful.
This is a great one pot dish. Thanks Nayna! 🙂