Wednesday, March 2, 2016

Braised Chicken with Mushrooms and Bamboo Shoots

I had almost forgotten about this recipe until I was looking at some old Instagram pics the other day and then not only rememebered the dish but also how good it tasted.
Having thawed out some chicken thighs the other day, I decided to again make this Malay-Chinese dish based on a recipe in the book Southeast Asian Food by Rosemary Brissenden.  Even though I've made a few changes, the recipe is basically the same.
  In her book, Brissenden calls for dark soy sauce.  In its stead I use kecap manis, a sweet soy sauce also known as Javanese soy sauce. If you find it needs more seasoning, you can add a little regular soy sauce.  I prefer using Pear River Bridge light soy sauce but any good quality soy sauce will do.

Braised Chicken with Mushrooms and Bamboo Shoots

8 dried shitakke mushrooms, soaked and stems removed and chopped into large pieces
1 pound boned chicken thighs cut into 3-inch pieces
Unbleached all-purpose flour spead on a plate
2 tablespoons vegetable oil
3 cloves garlic, chopped
3 thin slices of fresh ginger, peeled and cut into thin strips
1 8-oz can bamboo shoots, drained
2 tablespoons Javanese soy sauce (kecap manis)
1/2 teaspoon sugar (or to taste)
Salt and pepper to taste

Heat oil in a large pot.  Dredge chicken pieces in flour and fry in the hot oil until browned on all sides.  Removed and reserve.
Fry the garlic and ginger  (adding more oil if needed) until golden.  Add the mushrooms and fry a few minutes.  Add the reserved chicken and bamboo shoots and turn everything over several time to combine.  Add enough water to just cover along with the remaining ingredients.  Cook stirring from time to time until the chicken is cooked through and a gravy is formed.  Season with regular soy sauce if needed and served with steamed jasmine rice.

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