Ingredients
8 chicken pieces e.g. 4 thighs and 4 drumsticks
8 chinese mushrooms, dried then soaked for 10 minutes in boiled water and sliced
125g/4oz bamboo shoots (can be tinned then drained)
2½cm/1in fresh root ginger, peeled and sliced thinly
2 tbsp dark soy sauce
3 tbsp light soy sauce
4 tbsp oyster sauce
1 dessertspoon sesame oil
2 cloves garlic, peeled and sliced thinly
3 shallots or onions, peeled and sliced thinly
salt to taste
½ tsp white pepper
2 stalks spring onion, sliced thinly
1 tbsp oil
½ chicken stock cube, crumbled
200ml/7fl oz water
1 dessertspoon corn flour, mixed with 2 dessertspoons of water
Method
1. Prepare the vegetables.
2. Mix the dark soy, light soy, oyster sauce and sesame oil together.
3. Heat the oil in a large 20cm/8in saucepan.
4. When oil is hot, add the onion, fry for a minute and then add the garlic and ginger and fry until fragrant.
5. Add chicken pieces, skin side down. Leave to fry for a few minutes. Turn chicken pieces over and fry the other side for another few minutes.
6. Add mushrooms, bamboo shoots, all the sauces, salt and pepper. Stir the chicken to mix with these ingredients.
7. Add the crumbled stock cube and water. Bring to the boil. Turn heat to low, cover and let simmer for 15 minutes. Turn the chicken over and simmer for another 10-15 minutes.
8. Remove the chicken pieces and place them on a serving platter.
9. Add corn flour paste into the sauce mixture and bring to the boil to thicken.
10. To serve ladle the mixture over the chicken pieces and garnish with the chopped spring onion, coriander and chillies.
