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Soak the shiitakes in hot water for about 30 mins. Then drain and cut
In 4, discarding the stalks.
At the same time, heat a thin layer of oil in a sauté or non-stick pan and gently cook the chicken, covered, for about 8-9 mins, turning 2-3 times.
Remove the chicken, turn the heat up and gently sauté the onions, garlic, ginger and chillies until lightly browned, stirring now and again.
Add the tomatoes, cinnamon, seasonings, soy and oyster sauce. Then add the thyme and stock. Stir and gently simmer until thickish and fragrant.
Return the chicken to the pan, together with any juices and bury in the sauce. Cover and gently cook for 10-15 mins, turning a couple of times and adding more stock if needed.
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