Chicken with Chinese Mushrooms 冬姑木耳鸡

材料

1 chicken whole leg (cut small)

½ tsp salt

6 dried shitake mushrooms

2-3 pieces of wood ear fungi (mook yee)

2 Tbsp cloud ears fungi (wan yee)

2 inch ginger (smashed with a cleaver)

1 clove garlic (chopped)

2 tbsp oil

1 cup water

2 Tbsp light soy sauce

1 tsp dark soy sauce

½ tsp sugar

¾ tsp cornstarch mixed with ¼ cup water

手順

1. Soak mushrooms and fungi in cold water until they soften. Clean and cut into small pieces. Cloud ears need not be cut, just trim off the ends.

2. Marinate chicken with salt for 15 minutes.

3. Heat wok and put in oil. Saute garlic and ginger until fragrant.

4. Put in chicken and stir fry until meat is browned.

5. Put in 1 cup of water and let simmer for 10 minutes.

6. Put in light and dark soy sauce and sugar.

7. Put in mushrooms and fungi. Simmer for another 5 minutes.

8. When gravy has evaporated to desired amount, put in cornstarch mixture.

9. When gravy has thickened, dish up and serve with rice.