700 g skinless and boneless chicken breast/thigh, cut into bite-sized cubes
6 dried shiitake mushrooms
2 Tbs vegetable oil
1-inch piece peeled ginger, cut into slices
2 clove of garlic, finely chopped
1/2 cup mushroom water
2 stalks celery, cut into bite size
Salt to taste
1/2 tablespoon Shao Xing wine
1/2 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons Shao Xing wine
1/2 teaspoon sesame oil
3 dashes white pepper
1 Tbs dark soy sauce
Marinate the chicken with the Marinade for 1 hour. Mix all the ingredients in the sauce in a small bowl, set aside. Soak the mushrooms in hot boiling water for 30 minutes until softened. Remove the stems and cut the mushrooms into halves. Reserved the water for cooking later
Heat up the clay pot with the oil. Add in the ginger and garlic and stir-fry until sweat and fragrant. Add the chicken into the clay pot and stir for 45 seconds until lightly brown. Add the mushrooms and do a few quick stirs. Pour in the sauce, stir to combine well. Add the celery, stir for a few times.
Add the mushroom water and lower the heat to low. Cover the clay pot and let cook and simmer for about 45 minutes until the sauce thickens. Now the clay pot chicken with mushroom is now ready to serve. If it’s not salty enough, add a little salt to taste.
You can also use bone-in chicken (with skin) for this dish. Chicken leg quarters will be ideal.
Use 2-inch knob of ginger if you like ginger.