Braised chicken with dark soy sauce and mushrooms recipe

Ingredients

• 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

1. 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.
2. 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.
3. Next, stir in the dark soy sauce.
4. 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.
5. 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.
6. 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.
7. Serve with hot, steamed rice.