China · Cantonese

Braised Chicken with Shiitake Mushrooms

Name: Braised Chicken with Shiitake Mushrooms
Prep time: 13 min
Cook time: 7 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: large chicken thighs 2 pieces; ginger 2 pieces; scallion 2 pieces; garlic 2 pieces; warm water 150 ml; cooking wine 15 ml; light soy sauce 30 ml; salt 1.5 g; dark soy sauce 15 ml; sugar 15 ml; sesame oil 5 ml

Chicken thigh meat browned and then braised with shiitake mushrooms until it is slippery and tender, in a rich, savoury sauce. A mild Cantonese home dish.

20 minutes · 4 servings · Moderate

The soaking liquid from the shiitakes goes into the pan along with everything else, and that single step is what makes the dish taste long-cooked rather than quick. Fresh mushrooms will not do the same job; the dried ones put an earthy depth into the sauce that nothing else substitutes for. Boning the thighs is optional and only affects how quickly you get to eat.

Ingredients

large chicken thighs2 pieces
ginger2 pieces
scallion2 pieces
garlic2 pieces
warm water150 ml
cooking wine15 ml
light soy sauce30 ml
salt1.5 g
dark soy sauce15 ml
sugar15 ml
sesame oil5 ml

Directions

1
Soak the dried shiitake mushrooms in warm water to rehydrate them.
2
Cut the ginger into small pieces, the scallion into lengths, and the garlic in half and then into small bits.
3
Bone the chicken thighs; this is optional and only slightly slows down eating. Cut into small pieces.
4
Quarter the rehydrated mushrooms and keep the soaking water.
5
Blanch the chicken for 1 minute to remove scum and impurities.
6
Add 15 ml cooking wine, 15 ml light soy sauce, 1.5 g salt and 15 ml dark soy sauce to the chicken and mix by hand.
7
At about 30 percent oil temperature, add the chicken and fry it, then lift it out once it is golden.
8
Leave the oil in the pan and fry the scallion, ginger and garlic until fragrant, add the mushrooms and toss over high heat.
9
Wait 20 seconds, until the mushroom aroma rises from the pan, then add the browned chicken, all the mushroom soaking water, which the author considers the soul of the dish, 15 ml sugar and 30 ml light soy sauce.
10
Turn to medium heat, leave the lid off, let it bubble for 2 minutes to reduce the sauce, drizzle in 5 ml sesame oil, scatter over chopped scallion and serve.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.