Braised Chicken Pumpkin and Mushroom Chinese recipe





Pumpkin is very versatile and can be cooked in many different ways. Whether it is roasted or stewed or stir-fried, it always tastes fantastic. On top of that, pumpkin is rich in antioxidants, vitamins and minerals.

I love pumpkin and always stock up on them whenever I do my grocery shopping.

Pumpkin is so rich tasting that I don't need to put all sorts of seasoning to make it flavoursome. A little soy sauce is all I need to bring out the lovely flavour of this dish.




Braised Chicken Pumpkin and Mushroom

Ingredients:

500g boneless chicken thighs - cut to bite-size pieces
500g pumpkin - cut to bite-size pieces
100g shitake mushrooms - quartered
3 cloves garlic - minced
2 shallots - minced
salt and pepper
1 tbsp. light soy sauce
spring onions

Instructions:
  1. Heat cooking oil in a wok over medium-high heat, add garlic and shallot, fry till fragrant
  2. Toss in chicken, season with salt, pepper, and light soy sauce, fry till browned (about 5 mins)
  3. Add pumpkin and stir until coated through
  4. Add ½ cup water, cover and simmer for 20 minutes
  5. Add mushroom and continue cooking until pumpkin is soft and mushroom is cooked
  6. Garnish with spring onions


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