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Chicken with Dry Chinese Shiitake Mushrooms 冬菇炆雞

Recipe

Ingredients

Video

Ingredients:

For chicken and mushrooms

• 1 medium size chicken, about 3 to 3 1/2 lb(1.5 to 1.75 kg);
  
• 4 oz (125 gm) dry Chinese shiitake mushrooms;
  
• 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (0.25-0.3 kg), peel, grate and squeeze for juice);
  
• 1 tablespoon safflower oil;
  
• 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  
• 2 tablespoons dark soy sauce;
• 3 cups (720 ml) water;
  
• 2 tablespoons oyster sauce;
  
• Sea salt.

For thickening sauce

• 1 teaspoon cornstarch;
  
• 1/2 teaspoon cane sugar;
  1/2 tablespoon Liquid Aminos;
  
• 1/2 tablespoon dark soy sauce;
  
• 1/4 cup (60 ml) water.

Recipe:

Serving for 4

For mushrooms

1. Put dry Chinese shiitake mushrooms in 1 cup of water for at least 2 hours before use;
   
2. Cut out stems;
   
3. Add mushrooms in a pot;
   
4. Slowly add the water from mushrooms, avoid particles from the bottom;
   
5. Lower to simmer when comes to a boil for 30 minutes.

For chicken

1. Clean the chicken and pat dry;
   
2. Cut into 2” pieces;
   
3. Add ginger juice and sea salt marinate overnight;
   
4. Add 1 tablespoon of safflower oil to a stock pot;
   
5. Brown the chicken on both sides;
   
6. Add Liquid Aminos, dark soy sauce and 2 cups of water;
   
7. Turn to simmer when it comes to a boil;
   
8. Cook for 20 minutes;
   
9. Add mushrooms and cook for 10 minutes or until the chicken is tender;
   
10. Add oyster sauce;
    
11. Turn to medium high heat and add well-mixed thickening sauce;
    
12. Turn off heat when it comes back to a boil;
    
13. Serve hot with rice.

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