Thursday, July 16, 2009
Black Sauce Chicken with MushroomsServes: approx 10 - 15
What You Need:
1 kg of chicken wings or 1 Large whole chicken
20 pcs of dried black mushrooms (and/or canned button mushrooms)
8 cloves of garlic (skin off)
1 inch ginger sliced
Marinate:
1 tbsp Sesame oil
1 tbsp Chinese cooking wine (optional)
1 tbsp Light soy sauce
1 tbsp corn flour
Pepper
Sauce (Mix & Put aside):
1 tbsp Sesame oil
2 tbsp Chinese cooking wine (optional)
½ tbsp Light soy sauce
1 tbsp Dark soy sauce
1 tbsp Oyster sauce
1 tbsp Sugar
½ tsp Salt
Half a rice bowl of water
Pepper
Thickener:
1 tbsp corn flour + 3 tbsp water
Preparation:
Wash chicken and chop into smaller portions. For wing, separate drumlet from wing.
Marinate chicken with the marinate ingredients indicated above.
Soak mushrooms in hot water for 10 mins, wash and remove stems.
Heat 6 tbsp of oil in wok at med heat. When heated, fry ginger slices for 2 mins, making sure they do not stick together. Add in garlic cloves and continue frying for another 1 mins.
Add mushrooms and stir fry until fragrant.
Add chicken in and fry till chicken changes color and firms up.
Pour in Sauce mixture with enough water to cover about ¾ level of chicken. Mix well
Cover wok and stew over low heat for 1 hour, stirring every 15 mins. Adding water when needed. Taste and add salt, sugar or water as needed.
When chicken is almost done, there will be a thick layer of oil floating and you may scoop and throw that away.
Just before serving, mix corn flour with water before adding into the wok and stir as you pour mixture in. Let it boil and serve with rice.
Tip: Place 1 or 2 clay/porcelain chinese soup spoon into the wok when stewing as this hasten the tendering process of the meat.
Labels: Chicken, Side Dishes
♥ Yummylicious ♥ 6:07 PM
