Braised Shiitakes With Chicken over Upon |
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Prep Time: 45 Minutes Cook Time: 315 Minutes |
Ready In: 360 Minutes Servings: 4 |
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A blend of Chinese and Japanese mix. Ingredients:
1/3 lb dried shiitake mushroom |
1/4 cup chicken fat |
1 quart chicken broth |
1/2 cup oyster sauce |
1 lb yellow rock sugar |
4 chicken thighs |
3 cups chicken broth |
1/2 cup butter |
1/4 cup oyster sauce |
2 cups heavy cream |
1/3 cup shaoxing wine |
roux, cornstarch |
1 lb noodles, fresh upon and boil to al dente and keep warm |
Directions:
1. Soak shiitakes in water until soft. Using kitchen shear cut off the stem. Wash the shiitakes and place into a colander to drain.
2. In a large stockpot add the chicken fat and shiitakes and stirring with a wooden spoon. Add in the 1 qt chicken broth, 1/2 cup oyster and rock candy and bring to a boil and after 2 minutes reduce the heat to a simmer. Stir the mixture and simmer over a medium low heat for to 5 hours.
3. Remove the skin and bones and remove all of the fat pieces. Slice into 1/2” strips and into a bowl and season with salt and lightly coat with oil and set aside until needed.
4. In a large pot add in the chicken broth and bring to a boil add the mushroom mixture and chicken strips back to a simmer. Simmer the mixture for 5 minutes add butter, oyster sauce, and heavy cream, wine and bring back to a simmer. Add in cornstarch roux to thicken the mixture. Place upon noodles onto a large warm platter and pour the mushroom and chicken over upon noodles.
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