Braised chicken and shiitake in soy sauce is a very classic Chinese dish and every Chinese household probably knows how to cook it. And though it is really easy to make this, I have seen this being served in festive occasions, like Chinese New Year and weddings. So, if you are ever invited for a Chinese pot luck party, bring this and you will have endless pot luck party invitations than you know what to do with. :D
Braised Chicken and Shiitake in Soy Sauce
5.0 from 1 reviews
Categories: Main Dish
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
- 2 chicken, each cut into 8 pieces (about 1 1/2 kg)
- 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
- 1/2 teaspoon sugar
- 1 teaspoon corn starch dissolved in 1 tablespoon drinking water
- 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.
- Heat cooking oil and sesame oil in a pot, fry the garlic and ginger until fragrant, about 2-3 minutes.
- Add chicken pieces and cook until no longer pink.
- Add shiitake mushroom and 1 cup of the soaking liquid and bring to a boil.
- 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.
- Pour the corn starch liquid and stir until the sauce is thickened, about 3-5 minutes.
- Turn off heat, and serve immediately with steamed white rice.