Chicken braised with dried shiitake mushrooms

Chicken braised with dried shiitake mushrooms

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Soak a large handful of dried shiitake mushrooms for a couple of hours until fully reconstituted. Drain, keeping the soaking water. Cut off the stems and fry the mushrooms in a couple of teaspoons of peanut oil until fragrant. Add a generous dash of sherry, a tablespoon of light soy sauce and a cupful of the soaking water and braise for 20 minutes or so until soft.
  2. Now chop a small chicken into chopstick-friendly pieces. Thinly slice an onion, about 6 garlic cloves and a 3 cm piece of ginger and fry in a hot wok with a tablespoon of oil until the aromats are fragrant and lightly coloured. Add the chicken and stir-fry until brown. Season with a little salt. Add the braised mushrooms and simmer, covered, for about 15 minutes, adding more soaking water to prevent the mixture drying out. Season with more salt if desired. The braise will have an intense mushroom flavour because the soaking water is used (if the flavour is considered too strong, use chicken stock or water instead).
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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