Hongzao Chiang Chi (Braised Ginger Chicken)
This family recipe from Chiu Chow, China, was given to us by our friend Corinne Trang.
Yield: serves 4-6
- 1 oz. dried golden (not brown) tiger lilies
- 8 large dried Chinese black mushrooms
- 2 tbsp. Chinese thin soy sauce
- 2 tbsp. Chinese thick soy sauce
- 2 tbsp. oyster sauce
- 2 tbsp. shaoxing (Chinese rice wine)
- 1 tsp. sesame oil
- 2 tbsp. sugar
- 1 3-lb. chicken
- 1 tbsp. vegetable oil
- 2 cloves garlic, peeled and lightly crushed
- 3" pieces ginger, peeled and julienned
- 2 scallions, trimmed and cut into 2" pieces
- 3 small dried red chiles
- 1 medium whole canned bamboo shoot, blanched and cut into thin 2"-long slices
- Soak tiger lilies and black mushrooms in a bowl of hot water until soft, about 30 minutes. Drain and rinse lilies and mushrooms, then squeeze out excess water. Trim any hard stem ends from lilies and stems from mushrooms. Slice mushrooms in half.
- Whisk thin and thick soy sauces, oyster sauce, shaoxing, sesame oil, and sugar together in a large bowl until sugar dissolves. Add chicken; marinate 1 hour, turning chicken every 15 minutes.
- Heat vegetable oil in a sand pot over low heat. Add garlic, ginger, and scallions, and stir-fry until fragrant, about 5 minutes. Increase heat to medium, then add mushrooms, marinade, chiles, 1 cup water, and bamboo shoots and bring to a boil. Reduce heat to low and add chicken, breast side down. Cover and braise for 30 minutes. Turn chicken breast side up and add lilies. Cover and braise, basting every 15 minutes until chicken juices run clear, about 1 1⁄4 hours.