Ingredients – Serves 4 generously or 6 as part of a shared meal
1 kg chicken thigh fillets cut in half or thirds depending on size – you can also use whole chicken thighs/cutlets or any mixture of chicken pieces. You can leave the skin on or off – I prefer the chicken skinless
1 cup shoaxing Chinese rice wine – you can substitute with dry sherry
½ teaspoon salt
4 spring onions, chopped into 1 inch pieces- plus extra, finely sliced, for garnishing
2 inch piece of ginger, peeled and cut into thin slices (not chopped)
3 tablespoons peanut oil or any other vegetable oil
8 cloves garlic, peeled but left whole
3 whole star anise
2 long red chillies, cut in half – you can leave this out if your cooking for children but cutting the chilli in this way doesn’t impart any heat to the dish
1 x 3 inch cinnamon stick
1 piece dried tangerine peel, optional – available in Asian grocers
⅓ cup dark soy sauce
¼ cup light soy sauce
3 tablespoons roughly chopped Chinese rock sugar or substitute with plain sugar
8-10 fresh shiitake mushrooms cut into thirds
2 teaspoons corn flour
In a bowl, combine chicken, rice wine, salt, spring onions, and ginger. Leave to marinate at room temperature for 30 minutes, stirring occasionally. Drain, reserving chicken, spring onions, and ginger.
Heat a wok or a deep sided fry pan over high heat. Swirl in the oil and add garlic, star anise, chillies, cinnamon, and tangerine peel and cook for 1 minute. Add reserved chicken, spring onions, and ginger and cook until lightly golden, about 10 minutes. Add soy sauces and cook for another couple of minutes. Add 1½ cups water and bring to the boil, then lower the heat and simmer covered for 30 minutes. Add sugar and shiitake mushrooms, stir well and cook uncovered for a further 15 minutes, by which time the chicken will be cooked through and tender.
Stir together the corn flour with 1 tablespoon cold water in a small bowl. Raise heat to high and pour in the corn flour mixture while stirring constantly. Cook, stirring, until sauce has thickened, about 5 minutes, if you still feel there is too much liquid just cook uncovered at a high simmer for a little longer. Remove from heat and let rest for 15 minutes. Sprinkle with finely chopped spring onions and serve with steamed rice.