Ingredients:
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 teaspoon sesame oil
4 whole scallions, ends trimmed, cut into 1 inch lengths
2 inches chunk fresh ginger, peeled, then cut into 6 slices
3 1/2-4 lbs chicken pieces, rinsed and drained
10 dried Chinese black mushrooms, soaked in hot water for 20 minutes until soft, stems removed, caps cut into thirds
1 1/2 cups chicken broth
3 tablespoons oyster sauce
3 tablespoons rice wine or 3 tablespoons sake
1 1/2 teaspoons sugar
1 teaspoon cornstarch, about, dissolved in
1 tablespoon water
Directions:
Mix the marinade ingredients in a large bowl, add the chicken pieces and turn to coat them with the marinade.
Cover with plastic wrap and let the chicken marinate for 30 minute or longer in the refrigerator.
Preheat oven to 475? Arrange the chicken pieces, with the marinade and the drained black mushrooms, on cookie sheets lined with aluminum foil.
Roast for 15 minutes, turning once, until the skin is golden. Remove.
Transfer the browned chicken and mushrooms to a clay pot, dutch oven, or a casserole with a lid. Add the braising sauce and heat until the liquid is boiling.
Reduce the heat to medium, partially cover, and cook for 45 minutes, until the meat is very tender.
Skim any fat from the surface.
The sauce should be slightly thick. If it hasn’t thickened sufficiently, heat until boiling, add a little cornstarch dissolved in water, and cook, stirring, until the sauce has a smooth coating consistency.
Scoop the chicken and sauce onto a serving platter or serve from the pot.
Steamed rice and a vegetable go good with this dish.
Servings: 6
Time preparation: 45 min.
Time total: 105 min.