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Ginger is a common ingredient around our house during the cooler months. We love to incorporate the root in many of our dishes and teas to add some of its extra healthy anti-viral benefits. This dish, from The Wednesday Chef, is a wonderfully rich, Asian-inspired dish that will fill your house with the most delicious aromas. I usually double (or triple) the recipe because everyone in my family asks for seconds.
Fuchsia Dunlop's Braised Chicken with Dried Shiitake Mushrooms
(image and recipe from The Wednesday Chef)
8 dried shiitake mushrooms
4 boneless chicken thighs
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 sugar
2 teaspoons dark soy sauce
1 teaspoon sesame oil
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. Cut the scallions into 2-inch sections and separate the white and green parts. Crush the whites slightly with the side of your knife handle. Slice the green parts thinly and set aside.
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.
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.
For more recipes, and to check out Lunchbox Love, visit us at www.sayplease.com.
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