This dish of chicken and black mushrooms braised in soy-ginger sauce starts with the marinade — a mixture of soy sauce, ginger, sugar, rice wine and white pepper. Into the dark sauce the chicken pieces go where they stay for a couple of hours. Then, the chicken pieces are tossed in corn starch and deep fried just until browned. Not cooked through, at this point, but just shocked in very hot oil to create a beautiful texture and color. The mushrooms and vegetables are sauteed, the chicken goes back into the pan, the marinade is poured in along with the water in which the mushrooms have soaked, and everything cooks together over low heat. After 20 minutes, the sauce has naturally thickened and reduced and it’s time to eat.
Inspired by Christine’s Recipes’ Stewed Chicken Wings with Chinese Black Mushrooms.
- 4 tablespoons light soy sauce
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon grated ginger
- 2 tablespoons rice wine
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame seed oil
- chicken thighs, legs and wings from a 1.5 kilogram chicken
- 4 tablespoons to 5 tbsps. of corn starch
- 2 cups about 2 c. of oil for frying
- 6 to 8 dried black mushrooms soaked in about a cup of hot water, then halved or quartered (caps only) depending on the size
- 1 bell pepper diced
- 1 carrot diced
In a bowl, mix together the soy sauce, salt, sugar, pepper, ginger, rice wine, oyster sauce and sesame seed oil. Add the chicken pieces and mix well, working the sauce into the meat. Cover and leave in the fridge to marinade for a couple of hours.
Scoop out the chicken from the marinade. Toss with the starch.
In a wok, heat the cooking oil to smoking point and fry the chicken until lightly browned and a crisp crust forms. Scoop out and drain on paper towels.
Pour off the cooking oil, leaving only about a tablespoonful.
Reheat the oil and saute the mushrooms, bell pepper and carrot for about half a minute.
Add the chicken pieces. Pour in the marinade and the water in which the mushrooms have soaked. If you’re using fresh mushrooms, substitute chicken broth for the mushroom soaking water.
Stir, bring to the boil, lower the heat, cover and simmer for 20 minutes. The starch that coats the chicken will thicken the sauce as it reduces. Halfway through the 20-minute cooking time, taste the sauce and adjust the seasonings, if needed.
Tip the contents of the wok into a shallow serving bowl. Sprinkle with snipped scallions before serving.