Braised chicken with hairy gourd and shiitake
Hairy gourd soaks up the chicken juices and shiitake aroma, turning sweet and tender — simple, gentle ingredients the whole family can enjoy.
- 50 min
- Serves 3
- Braise
- Easy
Why it suits you: Special constitutions react easily, and hay fever and eczema flare in damp weather. Hairy gourd clears heat and drains damp and is mild by nature, chicken boosts qi and shiitake strengthens the spleen; avoiding seafood and pungent triggers, this soft, easily digested braise nourishes without irritating.
Method
Prep 20 min · Cook 30 min- 1Marinate the chicken with the soy sauce and cornflour for 15 minutes. Stem the soaked shiitake; peel the hairy gourds and cut into chunks.
- 2Fry the ginger and shallots in hot oil, add the chicken and brown lightly on both sides.
- 3Add the shiitake and the water (strained soaking water works well), bring to the boil and braise over low heat for 15 minutes.
- 4Add the hairy gourd and dark soy sauce and braise for 10 more minutes until tender, then reduce the sauce.
Cautions
- If you react to mushrooms, swap the shiitake for carrot.
Chef's tips
- Strain the shiitake soaking water to remove grit and use it for braising for extra flavour.
The TCM view
Hairy gourd is sweet, neutral and slightly cool, clearing heat, generating fluids and draining damp. Chicken is sweet and warm, warming the middle and boosting qi; shiitake is sweet and neutral, boosting qi and settling the stomach; ginger harmonises the stomach. Mild in nature and free of seafood and pungent irritants, it supports the body's defences through the damp season.
