This is adapted from Annabel Langbein’s recipe. It is so easy to make, smells amazing and there is so little to clean up because it’s all in one pot.
Prep time 15 mins
Cook time 40 mins
1kg chicken thigh fillets
5cm piece of ginger, finely sliced
3tbsp Chinese rice wine
3tbsp dark soy sauce
3 tbsp oyster sauce
1 cup water
100g shiitake mushrooms, sliced
2 stalks of spring onion, sliced for garnish
Combined all the ingredients except the spring onion into one pot and let it simmer for 40 minutes, checking after 20 minutes to add more water if necessary.
Garnish with spring onion and serve with rice and stir-fried vegetables (not included in calorie count).