Braised herbal chicken with mushrooms and peanuts

Original Recipe by Amy Beh

300g chicken, remove the skin and fat
3 pre-fried chicken feet, chopped into halves 60g peanuts, soaked overnight
8 dried Chinese mushrooms, soaked
4 slices young ginger
½ tsp chopped garlic
1 shallot, minced
5g tong kwai
1 piece liquorice
500ml fresh chicken stock
1 tsp sesame oil
1 tsp oil

Marinade (A)
1 tsp oyster sauce
1 tsp light soy sauce
Dash of pepper
½ tsp cornflour

Sauce(B)
2 Tbsp light soy sauce
2 Tbsp abalone sauce
¼ tsp thick soy sauce
½ tsp sugar
1/8 tsp pepper
1 tsp Shao Hsing wine (optional)

Thickening
1 tsp sweetpotato flour
1 Tbsp water

Chop chicken into bite-sized pieces and season with marinade (A) for at least 20-30 minutes.

Heat wok with sesame oil and oil and fry ginger, garlic, tong kwai and liquorice until fragrant.

Add peanuts, chicken feet, mushrooms and combined sauce (B). Pour in fresh chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Add marinated chicken and continue to cook for another 20 minutes or until meat and peanuts are tender.

Thicken with sweet potato flour mixture.