Braised Chicken with Dark Soy Sauce and Mushrooms
By the time you read this post, I am up in the sky again homeward bound to Minnesota. How quickly these two and a half weeks have gone by. It was great to see family in Malaysia and I treasure the little time I got to spend with each of them. Leaving is always hard but my life in Minnesota beckons. I miss my hubby and two boys and it is time to go home. The good memories made in Malaysia will have to last until my next visit.
Thank you all for visiting and commenting while I was away. I hope you have enjoyed my prepared posts and also updates on Facebook. It warmed my heart to read your comments and to see your “likes”. A special thank you goes to Ruby and Hyosun for helping to hold the fort with their lovely guest posts. In case you missed them, do check them out over here and here.
Today’s recipe is a family favorite in Minnesota as well as Malaysia. It is a homely dish that is often cooked in rotation. Some years it even made it to the Chinese New Year Eve Reunion Dinner. I cooked and photographed this prior to my travel and I got to taste the “original” version during my first week in Kuala Lumpur. I hope you will give it a try.
- 1 3 to 4 lbs (1.5kg) roasting chicken, cut into small pieces
- 1 oz (28g) dried Chinese mushroom
- 2 oz (55g) ginger, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp canola oil
- 1 tbsp sesame oil
- 2 tbsp dark soy sauce
- 1 tbsp Shao Hsing cooking wine
- 1 tsp sugar
- ½ tsp salt
- 1 tsp corn starch
Rinse and soak mushrooms to rehydrate. When mushrooms are soft, wash to remove any grit. Trim stalks and soak again until ready to be used.
In a medium sized pot, heat canola and sesame oil. Fry ginger and garlic until fragrant, about 1 to 2 minutes. Add chicken pieces and fry until opaque. Stir in dark soy sauce.
Remove mushrooms from soaking liquid and reserve ½ cup of the liquid. Add mushrooms and ½ cup of the soaking liquid to the chicken. When liquid comes to a boil, add Shao Hsing cooking wine , sugar, and salt. Reduce heat to low and allow it to simmer for 45 minutes, stirring occasionally.
Mix cornstarch with 2 tablespoon of water in a small bowl. Pour over chicken and let it continue to cook for another 5 minutes. Sauce should have thickened.
Remove and serve warm with steamed rice.
See you back in Minnesota next week. Enjoy your weekend! 8)