Sherry-Braised Whole Chicken with Mushrooms

Name: Sherry-Braised Whole Chicken with Mushrooms
Yield: 6 Serves
Cuisine: Australian
Ingredients: 10 leaves tarragon; 20 ml ginger juice; 1 tbsp salt; 1 tbsp yellow rice wine; 2 small slices fresh ginger; 1.7 kg free-range chicken; 1 tsp sugar; 1 tsp superior light soy; 6 leaves sweet basil; 1 tsp spring onion, white flesh only, finely chopped; 50 g Chinese dried mushrooms, pre-soaked (even round tops are more aromatic); 50 g small button mushroom, cut into quarters; 60 ml amontillado sherry; juice of one lemon; 40 ml olive oil; 2 cloves garlic, finely chopped; 20 ml white Chinese rice wine; 20 ml superior light soy; 20 ml oyster sauce; 2 tbsp water; 50 g fresh abalone mushroom, torn into small pieces; 50 g fresh shiitake mushrooms, rinsed and cut into quarters; 80 g Chinese air-dried sausage, cut diagonally in 2 cm slices; 5 g ground white pepper; 10 ml Worcestershire sauce; 50 g black fungus, pre-soaked (remove any hard bits); 1 tsp oyster sauce; 1 tsp sesame oil; 1 tsp potato starch; 1 large shallot, finely chopped

Preparation info

6
Serves

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

Ingredients

1.7 kg free-range chicken
1 tbsp salt
juice of

Oceania
Australia
Main course

Method

In a large frying pan, heat a little olive oil. Add chopped shallots, garlic, ginger, Chinese dried mushrooms, Chinese sausages and fry until fragrant. Add pre-soaked black fungus and stir-fry for a few minutes until it starts to pop.