When the food is braised, we can all expect an umami-packed meal with meat that is so tender, it disintegrates in the mouth. Braising is a healthy slow cooking method that produces healthy, yet flavour-some food.

The protein locks in all the amazing flavours in the pot while it slowly simmers on a low and slow heat. The sauce of any braised dish is often rich and umami-packed, great with steamed rice or noodles.

This recipe delivered what you’d expect in a braised dish. Braising the chicken with the bone and skin on ensures that it remains succulent, while it deeply flavours the sauce.

Braised Chicken in Oyster Sauce

Serves: 4

Braised Chicken in Soy Sauce ingredients


1. Chicken Marinade:

  • 4 chicken legs, chopped
  • 1 tbsp shao xing wine
  • 2 tsp light soy sauce
  • Dash of white pepper

2. Ingredients:

  • 4 fresh shiitake mushrooms, sliced into 4
  • 3 cloves garlic, peeled & lightly smashed
  • 1 inch thumb old ginger, sliced
  • 3 stalks spring onions, cut white part into 2 inch length (reserve some for garnish)
  • 2 tbsp sesame oil
  • Corn starch slurry

3. Sauce:

  • 2 cups water
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2.5 tsp sugar
  • salt adjust to taste

4. Garnish:

  • Chopped spring onions



  1. Marinate chicken with all the ingredients listed under ‘chicken marinade’ for 30 minutes.
  2. Heat sesame oil in wok or pot over medium high heat.
  3. Stir-fry garlic, ginger, and spring onion until fragrant.
  4. Add chicken to brown both sides.
  5. Add mushrooms to cook for 30 seconds.
  6. Pour in all the ingredients for the sauce, and give it a stir.
  7. Bring to boil, cover, and reduce heat to low.
  8. Allow to simmer for 35-45 minutes until chicken is tender and sauce reduced.
  9. Drizzle in cornstarch slurry while stirring to thicken the sauce.
  10. Serve garnished with chopped spring onions.


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