This recipe is a winner! I know because the extremely picky kid ate everything on her plate!
The recipe –
about 8 thin slices of ginger, cut into thin matchsticks
5 cloves garlic, sliced thinly
about half or whole tablespoon of whole black peppercorns
8 pieces chicken thighs
12 pieces dried shitake mushroom, rehydrated, reserve soaking liquid
100 grams cooked chestnuts, optional
boiled eggs, optional
4 tablespoons light soy sauce
2 tablespoons oyster sauce
1/2 tablespoon sesame oil
2 pieces star anise
2 pieces whole cloves
1 piece cinnamon stick
1 to 2 pieces dried chili
Rinse the chicken thighs and remove the fatty membranes. Pat dry.
Sauté half the garlic, ginger and peppercorns. Add the chicken skin side down. Cook (don’t stir) chicken about 2 to 3 minutes.
Add the mushrooms on top of the chicken, and all the seasonings. Add enough water to just cover the chicken. When the sauce starts to simmer, turn the chicken over and lightly mix. Leave to simmer, uncovered, stirring occasionally, until the chicken is done (don’t overcook). If the liquid evaporates too much, add some hot water. To add more flavor, use the mushroom liquid, by tablespoons.
Don’t forget the chestnust and eggs, if using – add them in the last 5 minutes of cooking. Make sure that the eggs get enough color from the sauce.
Serve immediately and enjoy.