We are planning a cross-country move in a couple of months. We've known about this "change" for a while now and it's just starting to hit me that it's really going to happen. Living in the deep South for the past few years, I've met some pretty amazing people, who I proudly call my friends. They've shown me what kindness, humor, community, dedication, determination, creativity, and strength means. While I am excited to continue onto the next chapter in life, I am saddened to leave the family I've chosen behind. It's inevitable that things change whether we want to or not.
Gosh. That was a bit heavy, wasn't it? On a lighter note, other than thinking about leaving my awesome Southern friends, I also have to think about using up my fully-stocked pantry. Rummaging through my cabinets yesterday, I realized I had a ton of dried wood ear and shiitake mushrooms. With a quick Google search, I found the perfect recipe to use both of these ingredients.
braised chicken with wood ear and shiitake mushrooms
adapted from momofukufor2
- 4 chicken thighs with skin and bone
- 1/4 cup dried wood ear mushrooms
- 1 cup dried shiitake mushrooms
- 1 cup chicken stock
- 1/2 tbsp vegetable oil
- 1/2 large onion, sliced
- 1 tbsp ginger, chopped
- 2 tbsp garlic, chopped
- 1/4 Chinese cooking wine
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- sliced green onions for garnish
- preheat oven to 400 degrees F. soak dried wood ear and shiitake mushrooms in hot water.
- roast chicken with skin side up in shallow baking dish for 35 minutes.
- once the wood ear and shiitake mushrooms are soft enough, slice them and set aside.
- transfer chicken into a bowl and pour the pan juices into a measuring cup. allow to cool until you can skim away the fat. add enough stock to the liquid until you get 1 cup.
- heat vegetable oil in a pot with a lid. over medium heat, saute the onion, garlic, and ginger together until the onions are soft. add in cooking wine and scrape up any bits stuck to the pan stir in soy sauce, then add in chicken, wood ear, shiitake mushrooms, and stock mixture.
- braise for an hour over low heat.
- serve check over white or brown rice.