How to Cook Delicious Mushroom and Carrot Braised Chicken Legs: A Step-by-Step Guide

Q: Can I use boneless chicken thighs instead of chicken legs?
A: Yes, boneless chicken thighs can be used as a substitute, though cooking times may vary slightly.

Q: How long should the mushrooms be soaked before cooking?
A: Soak the mushrooms in warm water until they are fully rehydrated, typically for about 20-30 minutes.

Q: Is it necessary to use a specific brand of seasoning for this recipe?
A: No, while the recipe specifies certain brands, you can use similar products available to you.

Mushroom and Carrot Braised Chicken Legs

Notes

Ingredients:

3 Chicken Legs
3g Salt
10ml Light Soy Sauce (Tai Tai Le Original Flavor)
1/2 Spoon Dark Soy Sauce
1 Handful Dried Mushrooms
1/2 Carrot
2 Spoons Cooking Wine (Tai Tai Le Banquet)
1 Spoon Reduced Salt Oyster Sauce (Tai Tai Le Banquet)
1/2 Green Onion
1 Spoon Ginger Powder
1 Meat Stew Seasoning Packet
1 Spoon Chicken Broth Concentrate (Tai Tai Le)

Instructions:

Cut the green onion into segments and peel and chop the carrot. (Note: Image of carrot not included.)
Soak the dried mushrooms in warm water in advance.
Clean and chop the chicken legs into pieces, then stir-fry them in a heated, oiled pan.
Add the cooking wine to the chicken to remove any gamey taste.
Once the chicken changes color, add the green onion segments and ginger powder.
Add light soy sauce.
Add reduced salt oyster sauce.
Add dark soy sauce and stir-fry until the chicken is evenly colored.
Include the pre-soaked mushrooms and the water used for soaking.
Add the carrot pieces and the meat stew seasoning packet.
Pour in enough hot water to cover the ingredients, bring to a boil, and skim off any foam.
Switch to low heat, cover, and simmer for 40 minutes.
When the sauce thickens, add salt to taste.
Finally, add the chicken broth concentrate, stir well, and remove from heat.
Serve the completed Mushroom and Carrot Braised Chicken Legs.