Braised Black Mushroom Chicken

Directions

1. 1. Soak dry mushrooms.
2. 2. Wipe chicken with a damp cloth and disjoint. Combine soy sauce, sherry and sugar.
3. 3. Heat oil in a large heavy pan. Brown chicken quickly. Then stir in soy-sherry mix. Reduce heat and cook, covered, 5 min, turning pcs once.
4. 4. Boil water separately. Add in to chicken, along with mushrooms, salt and pepper. Bring to a boil again; then simmer, covered, till done (35 to 40 min). VARIATIONS:1. For the water, substitute stock.
5. 2. Omit the water. Increase the soy sauce and sherry to 1/2 c. each and the sugar to 1 Tbsp.. Add in with the other ingredients after chicken is browned; and simmer, covered, about 40 min.
6. 3. In step 3, add in to heated oil 2 slices ginger root, crushed; and 1 scallion stalk, cut in 2-inch sections. Stir-fry a minute; then add in chicken and brown.
7. 4. In step 3, after browning chicken, add in the soaked mushrooms and 1/2 c. bamboo shoots, sliced. Stir-fry to coat with oil; then continue with steps 3 and 4.
8. 5. In step 4, add in with the mushrooms, 10 Chinese red dates.
9. 6. During the last 10 min of cooking, add in 1/4 c. fresh green peas.