Braised Chicken with Dried Shiitake Mushrooms and Chestnuts

Ingredients

Instructions

1. 1

   Marinate chicken pieces with light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and white pepper for at least 30 minutes.

2. 2

   Heat cooking oil in a wok or pot over medium-high heat. Brown chicken pieces until lightly golden, then set aside.

3. 3

   In the same wok, add a little more oil if needed. Sauté ginger, minced garlic, and the white parts of spring onions until fragrant.

4. 4

   Add rehydrated shiitake mushrooms and chestnuts to the wok, stir-fry for 1-2 minutes.

5. 5

   Return the browned chicken to the wok. Pour in the braising sauce ingredients (oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, water/mushroom liquid). Bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is tender and chestnuts are soft.

7. 7

   Uncover, add the green parts of the spring onions. If the sauce is too thin, stir in the cornstarch slurry until desired thickness. Serve hot with rice.