Spicy Soy Braised Chicken with Egg and Crimini Mushrooms

This is how I typically like to make my soy braised meat dishes, minus the spicy part that I added to this dish and it goes so well with a bowl of piping hot rice. Normally, I would use either chicken or pork for the meat and braise it along with hard-boiled eggs. This time, I decided to add some crimini mushrooms to it. For mushrooms, you can use any kind of mushrooms; I just so happened to have criminis in my fridge, but shiitake, shimeji, or even king oyster mushrooms would work too. I probably wouldn’t use enoki mushrooms here, since they will get soggy and soft really easily, and I find with enoki, it’s best if they are enjoyed freshly cooked.

INGREDIENTS

5 pieces boneless, skinless chicken thighs, cut into chunks
5 eggs, hard-boiled
crimini mushrooms
2 stalks scallion, cut into 3 inch pieces
1 knob ginger, sliced
1 tbsp minced garlic
4 star anise
1 bay leaf
3-4 tbsp sugar
1 tbsp vegetable oil
3 tbsp light soy sauce
3 tbsp dark soy sauce
water
1 tbsp sesame oil
1 tsp white pepper powder
salt, to taste
1-2 tsp chili oil

DIRECTIONS

In a small or medium sized pot, add vegetable oil and sugar. Set the pot on medium-high heat, and allow the sugar to dissolve until it turns into a caramelized colour. Add in the chicken and stir quickly to allow the caramelized sugar to completely coat all of the chicken. Add in the ginger and garlic at this point as well.

Allow the chicken to cook until both sides are browned, then add in just enough water to cover the chicken. Also add in light soy sauce, dark soy sauce, star anise, bay leaf, and white pepper. Bring the pot to a boil with lid on and then bring it bad down to medium-low heat and allow it to simmer for 15 minutes.

After 10 minutes have elapsed, you can now add in the crimini mushrooms and the hard-boiled eggs and continue to let it simmer with lid on for the remainder 5 minutes.

Remove the star anise and bay leaf. Add in the scallions, chili oil, sesame oil. You can opt out of the chili oil if you do not want it to be spicy. Make a cornstarch slur by mixing 1 tbsp cornstarch and 1 tbsp water together, and slowly pour it in as you mix. Let it simmer for another 5-10 minutes and taste for additional seasoning. Enjoy it with a bowl of rice!

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