Soy Sauce Chicken with Mushroon

Adapted from: http://dailycookingquest.com/by-category/main-dish/braised-chicken-and-shiitake-in-soy-sauce

The website above has some pretty good recipes. I tried this yesterday night and it was not bad. Was not salty enough but good enough for a healthy alternative.

I used chicken drumsticks and cooked for a long time to ensure it is all cooked. Followed the recipe to the dot. Good menu choice for a cold winter night.

Ingredients

• 2 chicken, each cut into 8 pieces (about 1½ kg) - i used drumsticks
• 4 dried shiitake mushroom (about 50 gram)
• 50 gram ginger, peeled and thinly sliced
• 4 cloves garlic, minced
• 2 tablespoon cooking oil
• 1 tablespoon sesame oil
• 2 tablespoon Shaoxing wine (Chinese: Shao Xing Hua Tiao Jiu)
• 1 tablespoon soy sauce
• 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 teaspoon corn starch dissolved in 1 tablespoon drinking water

Instructions

1. Soak dried shiitake mushrooms in hot boiling water until soft and spongy, about 1 hour. Reserve the soaking liquid, remove the shiitake stems, and cut each shiitake into 4 wedges.
2. Heat cooking oil and sesame oil in a pot, fry the garlic and ginger until fragrant, about 2-3 minutes.
3. Add chicken pieces and cook until no longer pink.
4. Add shiitake mushroom and 1 cup of the soaking liquid and bring to a boil.
5. Add Shaoxing wine, soy sauce, sweet soy sauce, salt and sugar. Reduce heat and simmer for 45 minutes, until chicken is tender and fully cooked.
6. Pour the corn starch liquid and stir until the sauce is thickened, about 3-5 minutes.
7. Turn off heat, and serve immediately with steamed white rice