Dinner is served...
Stir fried sawi, braised mushroom, radish soup and....the CHICKEN..
ppc's braised shitake
Recipe: Braised Mushroom
500g fresh shitake mushroom, trimmed and brushed with a clean cloth (do not wash)
1-2 tbs. chopped garlic (for us, garlic maniacs, 2 heaped tablespoonful)
1 tbs. olive oil
1 tbs. butter
2 tbs cooking wine (any white wine or Shao Hsing wine)
salt and freshly ground black pepper
1 radish, peeled and chopped into chunks
2-3 tomatoes, quartered
Throw all the above into the stock after the chicken is done and taken out (unless you like your chicken to have the taste of carrot and radish!!) Bring to boil and lower heat to simmer for as long as your like ( for us, usually right until dinner is served--30 minutes to an hour). We like the veg. all soft and the aroma infused into the soup. No salt is needed - the soup is super sweet. Salt will actually mar the sweetness. Garnish with chopped spring onion.