Wednesday, November 27

Chicken with shiitake mushrooms

  • 1 lb. boned chicken thighs 
  • 1 T Chinese rice wine
  • 1 T soy sauce
  • 2-3 minced garlic cloves
  • 1 T hot broad bean paste (辣豆瓣醬)
  • 15-20 shiitake mushrooms
  • 1 cup fresh cilantro, washed and drained
  • salt to taste
  • 1 t sesame oil
Remove the fat from boned chicken thighs, and cut into small 1/2-1" pieces. Steep in a little Chinese rice wine and sesame oil for 1/2-1 hr.
Wash 15-20 mushrooms, cut off and discard stems, cube caps into 1/2 pieces.
Heat oil in frying pan, drop in minced garlic cloves, then add hot broad bean paste, stir-fry briefly, then add chicken and stir-fry until nearly cooked through, then remove from pan, leaving the liquid.
Dump in mushrooms, stir, then cover for a few minutes (they'll suck up the liquid at first, then soften), then add chicken and when almost done, sprinkle with salt and add cilantro and sesame oil.

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