Lunch

Braised Chicken is for Lunch.

Braised Chicken takes several minutes to prepare.

Braised Chicken takes 50 minutes to cook.

Braised Chicken makes 2 servings.

The ingredients for Braised Chicken are:

8 oz Kirkwood boneless skinless Chicken Thighs
8 clove Garlic
0.5 cup slices (1" dia) Ginger Root
8 serving Green Onion, Raw (1 stalk/onion) (by MIMODOK)
1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive)
2 tbsp Lee Kum Kee Premium Oyster Flavored Sauce
1 tbsp Kikkoman Less Sodium Soy Sauce
1 tbsp michiu distilled spirit of rice
2 serving Egg - Large (1 egg)
1 serving Dried Shitake Mushroom, 3 caps (by THINCEIL)

Here is how you make Braised Chicken:

Soak dry mushrooms overnight and cut them into halves. Hard boiled 2 eggs and shelled them. Get rid of the excess fat on the chicken thighs and cut them into quarters. Marinade them with the Oyster Sauce, Lite Soy Sauce and Michiu distilled spirit of rice for about 30 minutes.Whilst waiting for the chicken to be marinade, clean ginger root by brushing off sand under the faucet. Smashed ginger & garlic with skin on. Rinse and cut off both ends of Green Onions and cut them into 2" length.Preheat the pot for 1 minute on high heat. Pour in the Oil and then add in the ginger root and garlic and stir for another 1 minute. Add in chicken thighs, and stir fry for 1-2 minutes. Then add in the hard boiled eggs, mushrooms and green onions. Add about 3/4 cup of water. When the water boils cook covered on low heat for 40 minutes.Serving Size:?2

The nutritional information for Braised Chicken is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 369.6

• Total Fat: 18.7 g
• Cholesterol: 305.0 mg
• Sodium: 1,345.7 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 1.7 g
• Protein: 27.7 g

Braised Chicken is Asian cuisine.