This link is only accessible via the Roczen app
An often served chicken dish in most Chinese households, that can be cooked the night before, refrigerated and reheated before serving.
1.
Wash dried mushrooms and soak in 2 cups cold water for ½ hour to reconstitute
2.
Wash chicken thighs, pat dry and cut into large bite size pieces
3.
Heat wok on high heat for approximately 1 minute. Add cooking oil and let oil heat up for approximately 30 seconds. Add ginger slices and fry for about 1 minute, stirring ginger to evenly fry
4.
Add garlic and let brown but not burn, approximately 30 seconds
5.
Add chicken and stir fry on high heat until chicken skin is nicely browned throughout, approximately 2 minutes
6.
Drain shitake mushrooms but keep the mushroom water. Squeeze excess water from mushrooms and add mushrooms to wok
7.
Fry chicken and mushrooms for another 1 minute on high fire
8.
Combine sesame oil, soya sauce, mushroom sauce, and dark soy and add this mixture to the chicken & mushrooms. Fry on high heat for another 1 minute, making sure chicken & mushrooms are well coated with sauce
9.
Add 2 cups mushroom water/chicken stock, and bring sauce to a boil, approximately one minute
10.
Turn fire to low, cover wok, and let chicken & mushrooms simmer for approximately 45 minutes
11.
Turn fire off and plate chicken, mushrooms and sauce onto a deep serving dish and serve immediately
12.
Tip
This dish is ideal if you are hosting a dinner as it can be cooked in advance of your dinner party. In fact, the chicken is even tastier if served the following day as the sauce infuses into the chicken while left in the refrigerator overnight. This dish freezes nicely.
Cost-saving tips