Braised Chicken with Dried Shiitake Mushrooms




Braised Chicken with Dried Shiitake Mushrooms

Chinese braised chicken with mushrooms is a delicious stew fragrant with the addition of dried shiitake mushrooms and umami gravy. A classic Chinese dish, this home style comfort food is one that regularly makes an appearance on the  dinning tables in the north eastern part of China.



8 dried shiitake mushrooms
4 boneless chicken drumsticks
2 scallions
2 tablespoons cooking oil
1-inch piece of ginger, peeled and sliced
2 tablespoons Shaoxing wine
About 200 ml chicken stock or water
1 tablespoon rock sugar or regular sugar
2 teaspoons dark soy sauce
1 teaspoon sesame oil



Step 1:    Soak the dried mushrooms in hot water to cover for at least 30 minutes. Then cut them into quarters, reserving their soaking water. Cut the chicken into similarly-sized pieces.



Step 2:    Add the cooking oil to a seasoned wok or braising pan over high heat. Then add the chicken and stir-fry for a few minutes until lightly browned. When the chicken is nearly done, add the ginger and scallion whites and allow the hot oil to release their fragrance. Add the Shaoxing wine, stir a few times, then add the mushrooms, their soaking water and enough stock or water to make up 300 ml. Add the sugar, soy sauce and salt to taste.



Step 3:    Bring to a boil, then cover the wok or pot, reduce the heat and simmer gently for 30 minutes, stirring occasionally. Remove the lid, increase the heat and reduce the liquid to thicken the sauce. Adjust the seasoning, add the sliced scallion greens and sesame oil and serve.