Essentially the dish is a type of stew. The star ingredient though are the mushrooms which despite being quite expensive just ooze flavour as they soak up the sauce. With such strong flavours, it's best to serve with some simple pak choy and steamed rice.
Ingredients (for four) : whole chicken cut into pieces or a pack of thighs and drumsticks, 6 garlic cloves thinly sliced, 5cm stick of ginger finely sliced, handful of dried shitake mushrooms, 3 tbsp mushroom soy sauce, 2 tbsp oyster sauce.
1. Soak the mushrooms in about half a pint of hot water for about 20 minutes. In the meantime, toss the chicken pieces in 1tbsp of soy sauce.
2. Remove the mushrooms from the water and retain the liquor. Squeeze firmly until all of the water is out. The stems may still be hard and woody so trim. Chop roughly so that you have some sliced and some halved or even whole mushrooms.
3. Heat a casserole dish and add the garlic and ginger. Fry gently until fragrant, then add the chicken. Seal the meat and stir fry until nicely coloured.
4. Add the mushrooms and the remaining soy sauce and the oyster sauce and mix together. Then add the mushroom liquor and place lid on dish.
5. Simmer for about 30 minutes. Taste the sauce and season to taste by either adding more soy or a little water.
6. To serve, remove the meat and pour over the sauce which should be dark and rich.