Soy Sauce Chicken With Shiitake Mushrooms
I prefer to cook the chicken in a large saucepan with olive oil, but you can of course cook the chicken in a wok, using vegetable or peanut oil.
Serves 4
INGREDIENTS:
Marinade:
1/3 cup soy sauce
3 tablespoons dark soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons Chinese rice wine or dry sherry
1 1/2 green onions, washed and finely chopped
3 slices ginger
2 crushed cloves garlic
Other:
4 chicken thighs, skin removed
6 dried shiitake mushrooms
2 tablespoons olive oil or other vegetable oil
Extra salt, and freshly ground black or white pepper, to taste
Mix together the marinade ingredients. Make 2 or 3 diagonal cuts on each side of the chicken thighs. Place the thighs in a large resealable plastic bag and add the marinade. (Use 2 bags and split the marinade in half if necessary). Marinate the chicken in the refrigerator for 4 hours or longer, moving the bag occasionally to make sure all the thighs are coated in the marinade.
Soften the dried shiitake mushrooms by soaking in hot water for about 30 minutes. Squeeze out any excess water. Cut off the stems and cut the caps in half..
In a large saucepan, heat the olive oil over medium heat. Add the chicken thighs and brown for 2 to 3 minutes. Add the onion and saute until softened (about 5 minutes).
Add the chicken and the marinade and the dried mushrooms. Season with salt and freshly ground black or white pepper if desired. Bring the marinade to a boil, then turn down the heat and simmer, uncovered, for 20 minutes, or until the chicken is cooked through. Cook for a few more minutes. Serve soy sauce chicken hot over steamed rice.
B-man
