Chicken Clay Pot
Ingredients: Dried shiitake mushrooms (hoeng seon), Cloud ear fungus, Green onions (white parts), Chicken drumsticks, Oyster sauce · 45 min cook time · 550kcal · ~₩17,700
Ingredients
50g Dried shiitake mushrooms (hoeng seon), 20g Cloud ear fungus, 2stalks Green onions (white parts), 2lbs Chicken drumsticks, 1tbsp Oyster sauce, 1tbsp Light soy sauce, 1tbsp Cooking wine, 1tbsp Cornstarch, 0.33tsp White pepper, 1oz Ginger, 1oz Shallots, 0.5oz Garlic, 100g Chinese sausage, 0.5tsp Dark soy sauce, 1tsp Salt, 1tsp Sugar, 3tsp Water, 1tbsp Oil, 1cup Hot water
Instructions
1. Soak dried shiitake mushrooms and cloud ear fungus in warm water to rehydrate them. Thin hoeng seon mushrooms rehydrate quickly.
2. Cut the white parts of two green onion stalks into thinner batons and set aside.
3. Debone and cut chicken drumsticks. Remove skin and bone from 4 drumsticks. For the remaining 2 drumsticks, chop them with the bone in. Cut boneless pieces into four, and bone-in pieces into 3-4 similar-sized pieces, discarding the very end piece.
4. Prepare the chicken marinade: combine 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp cooking wine, a generous tbsp cornstarch, and 1/3 tsp white pepper. Pour over the chicken and mix thoroughly by hand.
5. Cut 1 oz of ginger into triangular chunks. Cut 1 oz of shallots into chunks. Peel and trim 0.5 oz of garlic, then cut into small chunks.
6. Cut Chinese sausage into thin slices at an angle.
7. Drain rehydrated mushrooms, rinse with clean water, and squeeze out excess water. For cloud ear fungus, drain, rinse, trim off hard stems with kitchen shears, and rip into small pieces.
8. Prepare the essential sauce: combine 1 tbsp oyster sauce, 2 tsp light soy sauce, 0.5 tsp dark soy sauce, 1 tbsp cooking wine, 1 tsp salt, and 1 tsp sugar. Prepare a slurry in a separate bowl with 1 tsp cornstarch and 3 tsp water.
9. Heat a wok on high heat. Add 1 tbsp oil. Add ginger and fry until fragrant. Lower heat, add garlic, and stir-fry for 10-15 seconds. Add shallots and stir-fry for another 15-20 seconds until aromatic.
10. Turn to medium heat. Add the chicken, spread it out, and sear for about a minute without flipping. Flip the chicken and cook for 30-40 seconds.
11. Add shiitake mushrooms to the center of the wok. Add about 1 tbsp of oil to the mushrooms and stir-fry them in the middle for about a minute. Then stir-fry chicken and mushrooms together for 20-30 seconds.
12. Add Chinese sausage and wood ear fungus. Add 1 tbsp cooking wine. Stir-fry to mix everything for 15-20 seconds.
13. Add the prepared sauce and stir-fry to mix. Add 1 cup of hot water. Cover and let it cook.
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