淮山焖鸡

淮山 which is dried version of burdock roots has always been my favourite. It's being cook best with chicken or herbs. Normally mum would double boil with herbal chicken soup for our family.
I love the special texture of the burdock roots. I bought a large pack of unprocessed 淮山 fm the medical hall recently, thus decided to cook tis stewed chicken with it.

Ingredients;
3 chicken thigh
30g 淮山
3 large dried mushroom, soak & cut into quarters
1 garlic, minced
Oil for frying
Hot water
Spring onions, shred

Marinate;
½ tbsp light soy sauce
Pinch of salt
2 tbsp sesame oil

Sauce;
1 tbsp oyster sauce
1 tbsp dark soy sauce
½ tbsp sugar
½ tbsp light soy sauce
Pinch of salt
30ml water

Method;
-Soak 淮山 in hot water till soft.
-Wash & clean chicken thigh, chopped into pieces.
-Marinade & set aside in fridge for at least an hour.
-Fry garlic in oil till fragrant, add chicken & fry till lightly brown on the outside.
-Add 淮山 & some hot water.
-Bring mixture to boil, cover & simmer till chicken cooked.
-Add mushrooms & sauce, continue to simmer till gravy dry.
-Garnish with spring onions & serve immediately.
-Enjoy!