Smoky Wok

Another easy dish which is a family favourite that has been prepared in my home back in Malaysia many times. I love the texture and bite of the mushrooms. With fresh shitake mushrooms, preparation time is a little shorter as you do not have to soak them in water before cooking as compared to their dried counterparts. Equally good served with rice or noodles. Of course, you can always substitute the fresh mushrooms with the dried ones - just remember to soak them!



Ingredients:

1 tbsp cooking oil
4 chicken thighs, chopped
6 slices ginger
4 cloves garlic, minced
10-12 fresh shitake mushrooms (cut off the stalks)
1 stalk green onion, chopped (save the green parts for garnish)

Fresh shitake mushrooms


Sauce:
2-3 tbsp light soy sauce
2 tbsp dark soy sauce
Dash of sesame oil
1/4 cup water
1-2 tsp Shaoxing wine
Pinch of sugar

Method:

Firstly, heat up your wok/ pan until hot. Now, add the cooking oil to the wok. Next, add the garlic, ginger slices and a handful of chopped green onions (the white part) into the oil. Saute until fragrant - make sure to turn the heat down to low/ medium to avoid burning the garlic. Now, add in the chopped chicken thighs (easier to get boneless thighs) and stir around with the garlic, ginger and green onions. Proceed to stir the ingredients for the sauce in a separate cup and pour into the wok. Turn up the heat and allow to boil. Once it starts boiling, add the mushrooms and turn the heat down to low. Please add more water if you see fit to do so and adjust the ingredients for the sauce accordingly to taste. The mushrooms are added last as they are highly absorbent and cook easily.

The cooking time should take about 20-30 minutes, keep a close watch to avoid the sauce drying out. Of course, make sure the chicken is cooked before serving!

For other poultry recipes:

Kung Pao Chicken Recipe

Steamed Salted Chicken Recipe

Glazed Chicken Duo Recipe

Deep-fried battered chicken thighs