China · Shandong
Braised Chicken with Mushrooms
Chicken thigh chunks braised with shiitake mushrooms and green pepper in a rich sauce, savoury and gently sweet. The everyday version of the dish.
This is the home version, and its one real problem is the caramel stage, which is easy to rush and easy to burn. Substituting dark soy sauce gives up a little depth and removes the risk entirely, and the recipe says so. Green pepper goes in at the very end off the heat, because it only needs to wilt and any longer turns it soft and dull.
Ingredients
- dried chilli6 pieces
- salt10 g
- cooking wine10 ml
- white pepper5 g
- white sugar5 g
- soy sauce5 ml
Directions
- 1
Wash the chicken thighs and chop them into 4 cm pieces.
- 2
Slice the ginger and cut the dried chillies into small rings.
- 3
Slice the mushrooms and cut the green pepper into long thin horseshoe shapes; if the mushrooms are dried, rinse off the dust, soak them overnight and keep the soaking water.
- 4
If you are using potato, roll-cut it into chunks of about the same size as the chicken.
- 5
Add the soy sauce and stir until even.
- 6
Pour in the mushroom soaking water or plain water, enough to come up to the chicken.
- 7
Add the sliced mushrooms, white pepper, salt and potato.
- 8
Once everything is mixed, cover, turn to medium-low heat and let it braise for 15 to 20 minutes; if you have a clay pot, move it into one.
- 9
When the chicken is soft and the sauce has thickened, without reducing it too far, add the green pepper at the end.
- 10
Add MSG, toss to combine and turn off the heat; the green pepper only needs to be cooked through, and no longer.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.