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marinade soy sauce rice wine sesame oil scallions ginger chicken mushrooms Braising Sauce chicken broth oyster sauce rice wine sugar cornstarch water
Viewed: 8 - Published at: 4 years agoIngredients
- Marinade
- 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
- Braising Sauce
- 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
Method
- 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.
