Serves: 6
Total Calories: 119
1. Soak dried mushrooms.
2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce, sherry and sugar.
3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in soy-sherry mixture. Reduce heat and cook, covered, 5 minutes, turning pieces once.
4. Boil water separately. Add to chicken, along with mushrooms, salt and pepper. Bring to a boil again then simmer, covered, until done (35 to 40 minutes).
VARIATIONS:
* For the water, substitute stock.
* Omit the water. Increase the soy sauce and sherry to 1/2 cup each and the sugar to 1 tablespoon. Add with the other ingredients after chicken is browned and simmer, covered, about 40 minutes.
* In step 3, add to heated oil 2 slices ginger root, crushed and 1 scallion stalk, cut in 2-inch sections. Stir-fry a minute then add chicken and brown.
* In step 3, after browning chicken, add the soaked mushrooms and 1/2 cup bamboo shoots, sliced. Stir-fry to coat with oil then continue with steps 3 and 4.
* In step 4, add with the mushrooms, 10 Chinese red dates.
* During the last 10 minutes of cooking, add 1/4 cup fresh green peas.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Black Mushroom Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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