recipe: Braised Chicken with Mushroom and Carrot (Asian)

by | Nov 12, 2013 | Chinese, Cuisine, Dish Type, Poultry, Quick & Easy, Vegetables | 0 comments

Made this dish for my colleagues for lunch a couple of days ago. The plan was to make something from Singapore but most local dishes are difficult to make (like carrot cake) or troublesome to transport (like laksa). I figured braised chicken is pretty “asian” and fairly simple to make in huge quantity.Asian Style Braised Chicken with mushroom and carrot recipeIf you are planning to go to a potluck or expecting a huge party. This will be perfect! I made about 2kg of meat to feed about 30-40 people. The good thing about braised dishes is that you can prepare the meal the day before. So no need to stress yourself in the morning!

Oh yes and of course this is great on weeknights too with a bowl of rice. Love these quick and simple meals!

Asian Style Braised Chicken with mushroom and carrot recipe

One more thing, I would highly recommend using chicken thigh/ drumlets instead of chicken breast, even though that was what I used because the supermarket I went did not have any drumlets! With chicken drumlets/ thigh, the meat will be even more tender! But for the health conscious stick to the breast.

Asian Style Braised Chicken with mushroom and carrot recipe

Tip: Ideally I would recommend chicken thigh. The meat will be more tender! But if you are using chicken breast, make sure to fry/ sear the chicken breast properly (step 4.) 

You may add more or less of the stock OR more or less of the corn starch depending on how thick you like your sauce. 

I left out the chilli this time as I was not too sure if everyone takes spicy food. If you like spicy food, be more generous with the chilli for sure! 


Marinate Meat

  • 500g Chicken Breast
  • sesame oil
  • light soy sauce
  • 1tbs chinese cooking wine (or Sherry)
  • Dash of pepper


  • 1tbs sesame oil
  • 1tbs olive oil (or peanut oil)
  • 3 slices of ginger
  • 5 cloves of garlic, roughly chopped
  • 2 spring onions, chopped 1 inch long pieces ( separate the whites and the greens)
  • 1tbs chinese cooking wine (or Sherry)
  • 1/2 tsp five spice
  • 1.5 tbs dark soy sauce
  • 1 tbs oyster sauce
  • 1tsp brown sugar
  • 10 dried shiitake mushroom, remove steam and chop to bit size pieces (or use fresh ones)
  • 2 carrot, chopped to bite size pieces
  • 1/2 cup water from dried mushroom or chicken stock
  • 1 tbs corn starch diluted in water
  • 1/2 red chili, chopped (Optional)


  1. Marinate Chicken with soy sauce, sesame oil, pepper and rice wine in a zip lock bag for at least 30mins.
  2. If you are using dried shiitake mushroom soak them in hot water for at least 30 mins. Keep the soaking water.
  3. Heat wok/ frying pan on high. Add both oils. Add ginger, garlic and the WHITE part of the spring onion. Stir fry till fragrant.
  4. Add the chicken and wine. Stir fry until chicken is no longer pink.
  5. Add five spice, dark soy sauce, oyster sauce, mushrooms, carrot, chilli,the GREEN part of the spring onion and water from soaking the mushroom or stock. Mix well. Cover with lid and let it simmer for about 20mins, Stirring occasionally.
  6. Add brown sugar and corn starch in diluted water. Then let it cook for another 10 mins.

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