Win Son Presents a Taiwanese American Cookbook by Ku Josh;Brown Trigg;Erway Cathy;

Author:Ku, Josh;Brown, Trigg;Erway, Cathy;
Language: eng
Format: epub
Publisher: Abrams, Inc.
Published: 2023-01-24T00:00:00+00:00

The night before you want to cook this, cut the chicken thighs into thirds so you have some nice fat chunks. In a medium bowl, toss the chicken with the cornstarch, salt, MSG, 2 tablespoons of the neutral oil, and ½ cup (120 ml) of the rice wine. Set in the fridge, covered, overnight.

Cover the wood ear mushrooms with 1 pint (480 ml) boiling hot water. Give the mushrooms an hour to hydrate in the hot water; you can do this the night before, while you marinate the chicken, and store the strained mushrooms in the refrigerator until needed. After they have hydrated, strain through a colander and discard the water.

Using a paring knife, cut off the root of each wood ear where the mushrooms clung to wherever they were growing. This end is tough and should be discarded.

When you’re ready to cook, remove the chicken from the fridge and strain out the excess marinade.

Slick a wok, large sauté pan, or a Dutch oven with the remaining 1 tablespoon neutral oil over high heat. Once it’s very hot, add the chicken and stir to spread the pieces around. Just when it starts to brown a little, add the mushrooms, the remaining ½ cup (120 ml) rice wine, the light soy sauce, and sesame oil. Let the liquids come up to a boil and reduce until there is a thick sauce. Season with extra soy sauce or the Taiwanese soy paste (see this page), if desired. Remove from the heat and fold in the chopped scallions. Serve in individual shallow bowls with the rice and the fried egg on top, if using.

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