Braised Chicken With Shiitake Mushrooms and Black Fungus
Delicious chicken in a rich brown sauce with velvety shiitake mushrooms and crunchy black fungus.
Ingredients
- 675 Grams Skinless Boneless Chicken Thighs
- 12 Medium Sized Rehydrated Shiitake Mushrooms Stems Removed
- 1/3 Cup Rehydrated Dried Black Fungus
- 4 Slices Ginger
- 4 Garlic Cloves Minced
- 2 Green Onion Cut Into Strips
- 2 Tbsp Oil
The Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 2 Tbsp Oyster Sauce
- 10 Gram Rock Sugar Or 2 Tsp White Sugar
- 1 Cup Water
The Marinade
- 1/2 Tsp Salt
- 1/4 Tsp White Pepper
- 1 Tbsp Soy sauce
- 1 Tsp Cornstarch
- 1 Tbsp Water
Instructions
- Cut the chicken into large chunks and marinate for 15 minutes.
- Meanwhile, blanch the black fungus in some boiling water for 2 minutes, then drain, remove the hard stem. Cut into smaller pieces if necessary.
- Heat oil to medium, add ginger, and saute till fragrant.
- Increase heat to medium-high and add chicken, leave for 1 minute to brown, turn the meat over and leave for 1 minute.
- Add garlic and saute with the chicken, add mushrooms and then the black fungus, saute all the ingredients thoroughly for 5 minutes.
- Add the sauce, mix well and bring to a boil.
- Reduce heat to medium-low, cover, and cook for 20 minutes.
- Add green onions, stir and cook for 1 minute.
Notes
1. Dried Shiitake mushrooms and black fungus can be rehydrated in large batches. The shiitake mushrooms need soaking in cold water overnight, whereas the black fungus needs soaking for 30 minutes only. Remove the stems, and store them in Ziploc bags in the freezer. Thaw by soaking them in cold water for 20 minutes.
2. To soften dried shiitake mushrooms quickly, place them in a bowl of boiling water cover and leave for 30 minutes.