Typically for this recipe one would use bone-in chicken thighs hacked into big pieces with a cleaver, or with poultry shears. The bones help create flavor and richness for the stock. You can use boneless chicken thighs if you prefer. Or use bone-in, and then remove the bones after the chicken has cooked, before serving.
- 1 ounce dried shiitake mushrooms (dried is much preferable to fresh in this recipe)
- 3 cups boiling water
- 1 to 1 1/2 pounds chicken thighs, preferably bone-in, cut into chunks
- A 1-inch piece of fresh ginger, peeled and sliced very thin
- 2 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
- 2 teaspoons sugar
- A pinch of salt
- 1 teaspoon cornstarch
1 Soak dried mushrooms: Soak the dried mushrooms in the hot water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in the water.
2 Marinate chicken: While the mushrooms are soaking, mix the soy, sugar, salt and cornstarch in a large bowl. Make sure there are no cornstarch lumps. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.
3 Slice mushrooms, add to chicken: When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin. Add the mushrooms into the bowl with the chicken. If the soaking water has grit in it, pour the soaking water though a fine-meshed sieve lined with a paper towel into another bowl.
4 Cook chicken, mushrooms with mushroom soaking water: Put the chicken mushroom mixture, and the mushroom soaking liquid into a pot and bring to a boil. Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. Serve hot.