Wednesday, April 13, 2011

Braised Mushrooms

This dish is inspired from Rasa Malaysia's Japanese Braised Mushroom. I've 'Chinese- fied' (is there even such a word? haha!)  the recipe as I don't have some of the ingredients called for.

Who would've thought such super simple dish can taste so super delicious! So easy to prepare, this dish will definitely be staying on the family's weekly menu.

Braised Mushrooms

1 cup chicken stock
3 tablespoon rice wine
2 tablespoons soy sauce
1 teaspoon sugar
4 oz fresh shiitake mushrooms, stems trimmed and sliced

Add all the ingredients (except the mushrooms) into a saucepan with a low to medium heat. As soon as it bubbles, add the mushrooms into the saucepan.
Cook until the chicken stock has reduced and slightly thickened.  Remove from heat, let cool. Done!

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