Braised Chicken with Dark Soy Sauce and Mushrooms

Ingredients

• 1 oz dried Chinese mushroom (28g)
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 2 oz ginger (thinly sliced) (56g)
• 2 cloves garlic (minced)
• 1 chicken (cut into small pieces) (about 3 to 4 lbs/1.5kg)
• 2 tbsp dark soy sauce
• 1 tbsp Shao Hsing cooking wine
• 1 tsp sugar
• ½ tsp salt
• 1 tsp corn starch

Instructions

1. 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.
2. 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.
   
3. 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.
4. 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.
   
5. Remove and serve warm with steamed rice.

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