Braised Mushrooms with Chicken and Prawns
A Shandong-style dish featuring a milky white broth, rich flavor, and tender meat.
Ingredients
chicken meat (cut into triangle pieces)
1.3 kg
mushrooms (soaked and rinsed clean of grit)
25 g
prawn meat (cut into thick slices)
500 g
spinach hearts, trimmed
10
vegetable oil
900 g (about 70 g actually used)
cooked lard
25 g
MSG
10 g
salt
10 g
cooking wine
15 g
chicken fat
15 g
ginger (crushed)
15 g
scallion segments
25 g
milk broth
1.5 kg
Instructions
1
Step 1
Cut the chicken meat into triangle pieces, then lower them into a wok of vegetable oil heated to roughly 60% hot. Briefly fry, then lift out and drain. Slice the prawn meat into thick pieces. Soak the mushrooms and rinse off any grit.
2
Step 2
Set the wok over high heat and melt the cooked lard. Add the crushed ginger and stir-fry until fragrant, then splash in the cooking wine. Add the salt and milk broth, then drop in the chicken pieces and mushrooms. Reduce the heat to low and braise until the chicken is tender.
3
Step 3
Fish out and discard the scallions and ginger, then slip in the prawn slices. When the broth returns to a boil, skim off the foam, add the spinach hearts, drizzle over the chicken fat, and serve.
