Note: This is a variation on traditional soy sauce chicken, with the marinade doing double duty as a sauce. If you are looking for a more authentic version of this dish, see Spicy Soy Sauce Chicken, or Cold Cooked Chicken.
Note: The preparation time does not include the time for marinating the chicken.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Yield: Serves 4
- 1/3 cup soy sauce
- 1/3 cup water
- 3 tablespoons dark soy sauce
- 4 tablespoons brown sugar
- 2 1/2 tablespoons Chinese rice wine or dry sherry
- 1 1/2 green onions, washed and finely chopped
- 3 slices ginger
- 2 crushed cloves garlic
- 4 chicken thighs, skin removed
- 6 dried shiitake mushrooms
- 2 tablespoons olive oil or other vegetable oil
- 1 small onion, peeled and chopped
- Extra salt, and freshly ground black or white pepper, to taste
While the chicken is marinating, soften the dried shiitake mushrooms by soaking in hot water for about 30 minutes. Squeeze out any excess water. Cut off the stems and cut the caps in half.
In a large saucepan, heat the olive oil over medium heat. Add the chicken thighs and cook for 5 to 6 minutes until browned, turning over once. Add the onion and saute until softened (about 5 minutes). At the same time you are browning the chicken and cooking the onions, bring the reserved marinade to boil in a small saucepan. Boil the marinade for 5 minutes.
Add the marinade and the dried mushrooms to the chicken and onions. Season with salt and freshly ground black or white pepper if desired. Simmer, uncovered, on low heat for 30 minutes, or until the chicken is cooked through, adding water if needed. Serve soy sauce chicken hot over steamed rice.