Black Satin Chicken
I made it!
3 people made this
An old favourite of mine, first cooked by a woman I knew who hosted many Asian university students in her home.
3 dried Chinese mushrooms
1 cup hot water
1 cup dark soy sauce
1/2 cup soft brown sugar
4 tablespoons Shaosing (Chinese) wine
2 tablespoons light soy sauce
2 teaspoons sesame oil
1 teaspoon chinese five spice
1.4 kg chicken (butterflied)
4 cm ginger, peeled and grated
3-4 cloves garlic peeled & flattened with back of knife
10 min › Extra time:
50 min › Ready in:
Soak the mushrooms in the hot water; drain, reserving the liquid.
Combine the soy sauces, garlic, ginger, wine, sesame oil, chinese five spice and reserved liquid in a pan and bring to the boil, stirring continuously.
Place the butterflied chicken in pan & cover with the soy marinade and mushrooms, turning the chicken over so that it is evenly coated.
Cover and simmer the chicken over a low heat, turning regularly, for 50 minutes or until the juices run clear when pierced with a skewer.
Remove the chicken and allow to cool briefly.
Add sugar to marinade & bring to boil until the sauce is thick and syrupy.
Using a Chinese cleaver or large sharp knife, cut the chicken into serving size pieces.
Strain sauce and pour over chicken portions on serving platter
Delicious with sliced spring onions & steamed rice.
Alternatively you could serve the sauce separately for dipping.
This is a very easy recipe....The only change is I like to add as many dried mushrooms as I can to the one cup of hot water...I also add a bunch of green scallions and I just use boneless skinless thighs....I remove all the skin and bones and season heavily to make a nice rich stock to cook my rice in that I serve with this dish.
- 25 Apr 2013
I made this again last night and my kids & I loved it , it's oh so easy & tasty!
- 18 Nov 2009
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