Spicy Asian chicken braised with mushrooms

Spicy Asian chicken braised with mushrooms


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Hoisin sauce is a potent source of vitamin E and calcium. Mushrooms give you vitamin D, which helps your body absorb calcium, while the chicken supplies you with vitamin B6 and the capsicum with vitamins B6 and C and folate.

Leslie Glover

Serves: 4 

  • 3 spring onions, thinly sliced
  • 3 cloves garlic, crushed and peeled
  • 3 slices (5mm thick) fresh ginger
  • 2 tablespoons salt-reduced soy sauce
  • 2 tablespoons hoisin sauce
  • 1⁄4 cup salt-reduced chicken stock
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed chilli flakes
  • 1 teaspoon sugar
  • 8 chicken drumsticks (about 1.25 kg), skin removed
  • 500 g mushrooms, quartered
  • 1 large green capsicum, cut into 2-cm pieces
  • 1 1⁄2 teaspoons cornflour blended with 1 tablespoon water
  • 1 cup (200 g) rice

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. In flameproof casserole, stir together spring onions, garlic, ginger, soy sauce, hoisin sauce, stock, sesame oil, chilli flakes and sugar. Stir in chicken, mushrooms and capsicum.
  2. Bring to boil over medium heat. Reduce heat to a simmer, cover and cook 35 minutes or until chicken is cooked through and vegetables tender. Stir in cornflour mixture and, stirring constantly, cook for 1 minute or until slightly thickened.
  3. Meanwhile, in medium covered saucepan, bring 2 1⁄4 cups water to boil. Add rice. Reduce heat to simmer, cover and cook 17 minutes or until rice is tender. Serve sauce and chicken with rice.

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