This recipe is probably my favorite in the book because my version has very little hands on time, making it workable for a weeknight. I've cut out a bunch of steps including marinating and roasting the chicken before simmering it. This time I made it true to the original recipe, but I didn't think it made any difference in the flavor. It seems like a waste to heat your oven all the way up to 475 degrees just to pre-roast the chicken for 15 minutes. It looks like this cookbook is going to be re-released this April, and the pre-order price is only about $10! I wonder if there will be new recipes!
Chicken and Mushrooms in Oyster Sauce
adapted from Nina Simonds' A Spoonful of Ginger
3.5 to 4 pounds of dark meat chicken parts (thighs, legs, or wings)
10 dried Chinese black mushrooms
2 tablespoons soy sauce
2 tablespoons Chinese cooking wine
1 teaspoon sesame oil1 chicken bouillon cube
3 tablespoons oyster suace
3 tablespoons rice wine or sake
1.5 teaspoons sugar
6 slices of fresh ginger
About 1 teaspoon cornstarch dissolved in 1 tablespoon of cold water
1. Place mushrooms in 1.5 cups of water and microwave for two minutes. (I use my 2-cup Pyrex measuring cup.) Steep for 10 minutes until soft. Then remove stems and cut caps into thirds.
2. Mix braising sauce together in a small bowl. Place chicken and mushrooms in a Dutch oven along with braising sauce. Heat to boiling and then reduce to a simmer for 45 minutes. If the sauce hasn't thickened, add add another teaspoon of cornstarch dissolved in a tablespoon of cold water. Serve over rice and vegetable.
Yield: 6 servings
Active time: 10-15 minutes
Total time: 70 minutes