Black Satin Chicken
Bring the taste of Asia to your poultry.
PREP & COOK TIME 30 MIN - 1 HR | SERVES 6
Method
Put the mushrooms in a small heatproof bowl, cover them with boiling water and leave to soak for 20 minutes, or until softened. Drain, reserving the liquid. Combine the liquid with the dark soy sauce, sugar, wine, soy sauce, sesame oil and five-spice powder in a small pan and boil, stirring continuously.
Rub the chicken with ginger and 1 teaspoon salt and put in a large pan. Cover with the soy marinade and mushrooms, turning to coat evenly. Cover and cook over low heat, turning regularly, for 20 minutes or until the juices run clear when pierced with a skewer. Remove the chicken and allow it to cool briefly. Boil the sauce over high heat until thick and syrupy. Discard the mushrooms.
Arrange the chicken on a platter, brush lightly with the syrupy sauce and serve the remaining sauce for dipping.
Ingredients
3 dried Chinese mushrooms
½ cup (125 ml/4 fl oz) dark soy sauce
¼ cup (45 g/1½ oz) soft brown sugar
2 tablespoons Shaosing (Chinese) wine
1 tablespoon soy sauce
1 teaspoon sesame oil
¼ teaspoon Chinese five-spice powder
1.4 kg (2 lb 13 oz) chicken drumettes
4 cm (1½ inch) piece fresh ginger, grated
