CHICKEN, BAMBOO SHOOTS AND MUSHROOMS
This dish can also be prepared using a small can of straw mushrooms instead of the dried ones.
8 dried Chinese mushrooms, soaked, stems discarded, hard stalks removed
1½ lb (750 g) chicken thighs and drumsticks cut into 3-in (8-cm) pieces
¼ cup (65 g) flour
2 tablespoons oil
3 cloves garlic, chopped
2 thin slices fresh ginger root, peeled and cut into strips
3 oz (75 g) sliced bamboo shoots, drained
1 cup (250 ml) water
1-2 tablespoons dark soy sauce
½ teaspoon sugar, or to taste
Salt and pepper to taste
Leave the mushroom caps whole if they are small or halve them if they are large. Roll the chicken pieces in flour. Heat the oil and fry the garlic and ginger until they are light brown. Add the mushrooms and stir-fry for a few minutes. Add the chicken and fry until browned on all sides. Add the bamboo shoots and just enough water to cover the chicken (no more than 1 cup [250 g] and preferably less). Add the soy sauce, sugar and seasonings, and cook until the chicken is tender and the gravy has thickened.