- Chicken Thigh chopped to bite size. Mushroom (destemmed) and raw Peanuts. Both soaked overnite. Do change the water at least once. Keep the second round of water for braising, as both water will be pack with their respective flavors.
- Sliced Ginger, Red Carrot and Chili and Onion. Roughly chopped Parsley and Scallion.
- Light Soy, Dark Soy, Sesame oil, Salt, Sugar, White Pepper, Shaoxing wine and Oyster sauce. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Braising the Mushrooms and Peanuts.
Saute a few pieces of sliced Ginger with the Mushrooms till aromatic. Add the Peanuts and all the soaking water and bring it to boil on high heat. Keep it on high heat, till water turn slightly thicken. Then turn heat to low and simmer for at least 45 mins. Add water if too dry. Simmer longer if U want a softer texture of both the Mushrooms and Peanuts. Add a little Salt and Sugar just to season the Mushroom and Peanuts a little. U can do this in advance and set aside.
Braising the Chicken.
Saute some finely chopped Garlic with the slices Ginger, Onion and Carrot till aromatic. Add in the Chicken; stir and mix well till Chicken kindda turn white. Add in the braised Mushroom and Peanuts. Add water just about to cover the Chicken. Bring to boil and then simmer for abt 10 mins or till Sauce thicken and Chicken soften. Add all the Seasoning Ingredients and roughly chopped Parsley/Scallion. Dish out and serve hot.