An Asian main course packed full of intense flavors.
- Yield: 4
- Preparation Time: 15 Minutes
- Cooking Time: 55 Minutes
- Total Time: 1 Hour 10 Minutes
- 1 ounce dried Chinese mushrooms
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 2 ounces fresh root ginger (peeled, sliced thin)
- 2 garlic cloves (minced)
- 1 whole chicken (cut into small pieces)
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese rice cooking wine
- 1 teaspoon granulated sugar
- ½ teaspoons kosher salt
- 1 teaspoon cornstarch
How to Make It
- Rinse and soak the Chinese mushrooms. As soon as the mushrooms have softened, wash well. Trim the stalks and soak until you are ready to use.
- In a medium pot, heat the oils. Sauté the ginger and minced garlic until fragrant; this will take between 1-2 minutes. Add the pieces of chicken and sauté until opaque.
- Next, stir in the dark soy sauce.
- Remove the mushrooms from the soaking water and put ½ cup of the liquid to one side. Add the liquid and mushrooms to the chicken.
- When the sauce comes to boil, add the rice cooking wine, along with the sugar and salt. Reduce the heat to low and simmer for 45 minutes, occasionally stirring.
- In a small bowl mix the cornstarch along with 2 tablespoons of cold water. Pour over the chicken and allow to cook for a further 4-5 minutes. The sauce should by now have thickened.
- Serve with hot, steamed rice.