Tom Yam Braised Chicken

Before we had our Korean craze, we were so in love with Tom Yum. Tom Yum soup, Tom Yum steamboat, Tom Yum fried rice, etc. I looove Tom Yum! So instead of the usual Tom Yum Soup, I'm going to cook something a little different. Tom Yum braised Chicken!

Head to any major supermarket and you should be able to find a jar of Tom Yum paste. It consist of all the spices you need to make the soup. 

Yes, I guess you can call this a cheat dish. But in order to keep it wholesome, you can start reading the ingredients list on the food packaging. Choose the one that has the least amount of ingredients that you don't recognise. XD

Point to take note will be, the paste is usually very concentrated. I only needed 1 teaspoon to make 1 dish. But different brands have different flavours and seasoning. So always taste your food and adjust the according to your taste.

My original recipe is much more simpler, which consist of only the chicken and the sauce. But I realised that if you add in a few selected vegetables, it makes a whole lot of difference! Best thing is that it is so quick and easy to make. The spicy and sour flavours will make you salivate! Another bowl of rice for me please!

6 pieces of chicken wings with drumlets

1 onion

1 tablespoon light soya sauce

1 teaspoon instant tom yum paste

1 teaspoon instant tom yum paste oil

1 stalk lemongrass (smacked and cut into sections)

1 teaspoon sugar

200g abalone mushrooms (can use straw mushrooms)

1 tomato

1. Separate the chicken wings with the drumlets and blanch them in boiling water for a few seconds. Drain and set aside. 
2. With a little oil, stir fry the chicken parts with soya sauce until the skin is a little brown. 
3. Add tom yum paste and the oil inside the paste, if available. Add in sugar and the lemongrass and stir fry until everything is mixed well. 
4. Add in the mushrooms and give it a good toss. 
5. Add just enough water to reach halfway of the food in the frying pan. Cover up and let it cook in high heat for about 10minutes, or until the liquid has been reduced by half. Cooking in high heat releases the gelatin in the chickenskin, making the sauce thick and sticky. 
6. Check seasoning. 
7. Add in a sliced and de-seeded tomato. Give it a few toss only before serving.