Braised chicken with dried shiitake

Name: Braised chicken with dried shiitake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Cantonese
Ingredients: Chicken thigh 4; Dried shiitake mushroom 10; Fresh ginger 4 slices; Shallots 3; Garlic 2 cloves; Light soy sauce 1 tbsp; Oyster sauce 2 tbsp; Sugar 1 tsp; Cornflour 1 tsp; Sesame oil 1 tsp; Rice wine (cooking wine) 1 tbsp; Dark soy sauce 1 tsp; Cloud ear fungus 10 g; Spring onion / scallion 2

冬菇炆雞

BraisedChickenWeeknightKids like itOne pot, one mealGood reheatedEasyhands-on 25 min · start to finish 1 hr

“Give it time. It is better again tomorrow.”

Ingredientsserves 4

街市Chicken thigh· bone in, chopped; or half a chicken4

百子櫃Dried shiitake mushroom· about 40 g dried, soaked two hours, water kept10

街市Fresh ginger4 slices

街市Shallots3

街市Garlic2 cloves

雜貨舖Light soy sauce· for the marinade1 tbsp

雜貨舖Oyster sauce· one to marinate, one for the sauce2 tbsp

雜貨舖Sugar1 tsp

雜貨舖Cornflour1 tsp

雜貨舖Sesame oil1 tsp

雜貨舖Rice wine (cooking wine)1 tbsp

雜貨舖Dark soy sauce· for colour1 tsp

百子櫃Cloud ear fungus· soaked, optional10 g

街市Spring onion / scallion2

Method

Marinate the chicken twenty minutes with soy, a tablespoon of oyster sauce, sugar, cornflour, sesame oil and wine. Squeeze the soaked mushrooms; halve the large ones.
Heat two tablespoons of oil, fry the ginger, shallot and garlic until fragrant, then the mushrooms for a minute so they smell toasty.
Add the chicken skin-side down and let it colour; turn once and splash in the wine.
Add a cup of mushroom water and water, the rest of the oyster sauce, the dark soy and sugar; bring to the boil, lid on, low heat for twenty to twenty-five minutes until the chicken is cooked through and the mushrooms have drunk the sauce.
Lid off, boil to reduce, and thicken with a little cornflour slurry for the glossy restaurant finish. Spring onion, serve.

Take care

Contains soy and wheat; oyster sauce contains mollusc (oyster). Chicken must be cooked through: no pink at the bone and the juices run clear.

The story

Braised chicken with shiitake is the pot that cannot go wrong: the mushroom soaking water is the stock, and the chicken's fat and the mushroom's aroma borrow from each other. In Hong Kong it is a weeknight dish and a New Year dish (with fish maw and black moss then), and one pot with its sauce over rice is dinner.

Same technique

Braised beef brisket with white radish

Soy sauce chicken

Pork hock in red fermented bean curd

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.