Braised Chicken with sea cucumbers and mushrooms

Ingredients: 

• 1 Sakura Chicken (About 1.5kg) 
• 10 pieces dry chinese mushroom (soaked in water to soften and remove the stem when it is soft) 
• 1-2 pcs sea cucumbers cut to 1 inch size 
• 10 cloves of garlic (smashed)
• 5 slices of ginger 

Seasonings: 

• 2 tbsp dark soya sauce (Guang Xiang Tai brand) 
• 1 tbsp dark soya sauce (Da Hua brand) 
• 1 tbsp light soya sauce
• 2 tbsp oyster sauce 
• 2 pieces rock sugar / 2 -3tsp sugar
• 1 tsp salt 
• Water enough to cover ingredients 

Method:

1. Use salt and rub all over chicken. Rinse well and and chop into smaller pieces. Marinate chicken pieces with 1 tbsp thicken dark soya sauce, 1 tbsp light soya sauce, 1 tsp sugar and 1 tbsp ginger juice. Mix well and marinate for 30mins. 
2. In a clay pot/ wok, add about 2 tbsps of oil, put in garlic and ginger. Sauté till fragrant. Squeeze water out from mushrooms. Add sea cucumbers and mushrooms stir fry for 10 mins. Add marinated chicken and and fry till chicken is no longer pink and lightly brown. 
3. Add seasonings and mix well. Add mushrooms water and top up more water to cover the ingredients. Bring to a boil, then simmer for 30mins. Stir in-between simmering to ensure even cooking. Skim off extra oil on top during braising. 
4. Ensure sea cucumbers soften and chicken is cooked through before off heat. Check the taste, and adjust seasonings accordingly.  Thickened with some corn flour water. Serve hot.