The weather is so cold and blustery these days, all I feel like having is soup and stew. For dinner I made a recipe I haven’t cooked in years, Black Mushroom Chicken Casserole, from Ken Hom’s book, The Taste of China. The leftovers were perfect for lunch, with a quickly made omelette of spinach corn and peppers, and brown rice.
Black Mushroom-Chicken Casserole
Marinate 1/2 kilo sliced boneless chicken thighs for 20 minutes in:
1 T. light soy sauce
2 t. rice wine
1 t. dark soy sauce
1 t. sesame oil
1 t. corn flour
Soak eight or so dried chinese mushrooms in hot water to cover. When soft, trim stems and cut big ones in halves or quarters. Rinse off any grit. Reserve the soaking liquid.
Heat 2 tablespoons oil in a wok and saute six thin slices of fresh ginger for a minute. Add chicken and stirfry for two minutes. Add chicken and mushrooms to clay pot with:
1 T. rice wine
1 T. dark soy sauce
1 t. light soy sauce
2 t. sugar
one cup chicken stock
Simmer the mixture for 15 minutes, then stir in
1 tsp. corn flour mixed with 1 t. water
and simmer for a few minutes more.
I like to stir in a couple of chopped spring onions near the end. Also, I add some of the mushroom liquid if I want to make it more of a soup than a stew. This dish is so gingery and warming, I love it for this time of year, and it’s a great leftover the next day!