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Braised Chicken with Mushrooms
Tender braised chicken simmered with shiitake mushrooms and Chinese chorizo in a rich, savory soy-oyster sauce.
⏱️ 60 minutes • 👥 Serves 4 • 📊 Medium • 👨‍🍳 By 80breakfasts
Sangkap (Ingredients)
☐ Cooking Oil
☐2 small or 1 big Red onions, chopped
☐6 pcs Cloves garlic, finely chopped
☐1 can Shiitake mushrooms, sliced (you can also use dried ones, just rehydrate first)
☐20 g Ginger, peeled and sliced
☐2 pcs Chinese chorizo
☐3 tablespoons Soy sauce
☐2 tablespoons Oyster sauce
☐1 tablespoon Sesame oil
☐1 tablespoon Sugar
How to luto (Cooking Steps)
1. Heat a heavy pot (kaserola) over medium-high and add a little oil. Sauté the onion, garlic, and ginger until soft and translucent.
2. Add the chicken and brown on all sides (hindi kailangan perfect, basta may golden spots).
3. Stir in the mushrooms and chorizo. Add the soy sauce, oyster sauce, sesame oil, and sugar, then mix well so everything is coated.
4. Pour in enough water to cover the chicken halfway. Cover and let simmer (pakuluin sa mahina) until the chicken is tender, about 45 minutes to 1 hour
Tips
Chinese chorizo is usually easy to find in the palengke or talipapa. For shiitake mushrooms, you can also use dried ones—just make sure to rehydrate first.
Luto Time: 60 mins
Serves: 4
Medium

Braised Chicken with Mushrooms

Tender braised chicken simmered with shiitake mushrooms and Chinese chorizo in a rich, savory soy-oyster sauce.

Crafted By: 80breakfasts

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How to Cookhow to luto
1Heat a heavy pot (kaserola) over medium-high and add a little oil. Sauté the onion, garlic, and ginger until soft and translucent.
2Add the chicken and brown on all sides (hindi kailangan perfect, basta may golden spots).
3Stir in the mushrooms and chorizo. Add the soy sauce, oyster sauce, sesame oil, and sugar, then mix well so everything is coated.
4Pour in enough water to cover the chicken halfway. Cover and let simmer (pakuluin sa mahina) until the chicken is tender, about 45 minutes to 1 hour
Tipstips

Chinese chorizo is usually easy to find in the palengke or talipapa. For shiitake mushrooms, you can also use dried ones—just make sure to rehydrate first.