Braised Dark Soy Sauce Chicken with Mushroom
1h 5min
Easy
This classic Braised Chicken with Dark Soy Sauce and Mushrooms is Chinese home cooking at its best. So comforting and delicious with a bowl of steamed rice.
Ingredients
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7g dried Chinese mushroom
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375g chicken or a quarter chicken (cut into small pieces)
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1 clove of garlic (minced)
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14g ginger (thinly sliced)
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0.5 tbsp dark soy sauce
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0.25 tsp sugar
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0.13 tsp salt
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0.25 tsp corn starch
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0.25 tbsp sesame oil
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0.25 tbsp vegetable oil
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0.25 tbsp Shao Hsing cooking wine (optional)
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Servings
1
2
3
Steps
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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.
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In a medium sized pot, heat vegetable 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.
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Remove mushrooms from soaking liquid and reserve ½ cup (120ml) of the liquid. Add mushrooms and soaking liquid to the chicken. When sauce 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.
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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.
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Remove and serve warm with steamed rice.