Braised Chicken Thigh with Dried Shiitake Mushrooms and Ginger

Ingredients

Instructions

1. 1

   Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Reserve mushroom water. Slice mushrooms into halves or quarters.

2. 2

   Cut chicken thighs into bite-sized pieces. Marinate with light soy sauce, Shaoxing wine, and cornstarch for 15 minutes.

3. 3

   Heat cooking oil in a wok over medium-high heat. Sauté ginger slices and minced garlic until fragrant, about 1-2 minutes.

4. 4

   Add marinated chicken thighs and stir-fry until lightly browned, about 3-5 minutes.

5. 5

   Add sliced shiitake mushrooms and stir-fry for 2 minutes.

6. 6

   Pour in light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, sugar, water/chicken broth, and reserved mushroom water. Bring to a boil.

7. 7

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

8. 8

   Stir in cornstarch slurry to thicken the sauce.

9. 9

   Drizzle with sesame oil before serving.