25g (1 oz) dried shiitake mushrooms
30ml (2 tbsp) olive oil
2 chicken legs
225g (8 oz) can water chestnuts, drained and sliced in half
1 small onion, finely chopped
1 leek, weighing about 200g (7oz), chopped
3 garlic cloves, crushed
2.5cm (1 inch) piece ginger, cut into thin strips
45ml (3 tbsp) Chinese rice wine or dry sherry
60ml (4 tbsp) dark soy sauce
10ml (2 tsp) caster sugar
45ml (3 tbsp) oyster sauce
1 chicken/vegetable stock cube (which makes 450ml stock if mixed with hot water)
1 star anise
250g (8 oz) fresh shiitake mushrooms, sliced
10ml (2 tsp) cornflour
8 spring onion, finely sliced
Serve on top of egg or rice noodles.
If you can’t find dried shiitake mushrooms, use another dried variety instead. The only sort I could find at my local shop was wild ones.
Simply pull off the chicken skin because it ends up a bit flabby. It’s mainly used for flavouring the sauce.
Thanks to http://www.greedygourmet.com.
Sunday, March 8, 2009