Recipe by STACY DONG
Yields 2-3 servings
1 organic chicken thigh (bone in), chopped into small pieces
2 tsp of organic soy sauce/ liquid amino acid
1-2 organic shitake mushroom, softened and quartered
2-3 cloves of garlic, peeled
1 cup of organic broccoli, chopped into small pieces (optional)
1/2-1 cup of water
1 tsp of organic corn flour
1 tsp of organic extra virgin olive oil/extra virgin coconut oil
Firstly, marinate the chicken with the corn flour and 1 tsp of soy sauce.
Meanwhile, heat up a pan under medium heat. When the pan is hot, add in the oil and garlic.
Stir and add in the chicken. Stir quickly to ensure the chicken is properly seared on the outside.
Add in the soy sauce, water and mushrooms. Bring the pan to a boil before bringing the heat down to low. Cover and let the dish simmer for 15-20 minutes.
Check frequently to ensure that the chicken has not dried out. Add more water if necessary. The chicken will let out its natural stock, adding to the flavour of the sauce.
Add in the broccoli a few minutes before the dish is ready to ensure that it's not overcooked.
Cook this dish with small pieces of bone-in chicken to ensure that the chicken will not get dry and for the taste to easily penetrate into the chicken pieces.