Ginger Shitake Chicken

Starting with boneless chicken (thighs or breast) cut the chicken into large chunks.  The size is roughly 2 inches or bigger than bite-size, but smaller than halves or quarters.

Ginger is for flavor in this dish.  Not for serving.  Slice your ginger into wedges, similar to steak-cut ]fries.  Make them slim, but easy to find, and remove them later.  8oz of ginger will give you roughly 6-8 wedges.

Shitake mushrooms are available dried or fresh in some markets.  Dried will always have more flavor, but can be a little chewier.  You can always substitute button mushrooms or baby belle, but shitake has more umami flavor.  If you start with dried, be sure to soak them in hot water at least 30 minutes prior to cooking.

1. Start by preparing the chicken, mushrooms, and ginger. Then, combine all the ingredients for the sauce and set aside.
2. Prepare a wok or large frying pan by heating the cooking oil to a high temp. Add your ginger tossing occasionally until lightly toasted.
3. Add the chicken and toss with the oil until mostly cooked.  Just a few pink spots showing. Add the mushrooms and toss to combine.
4. Add the sauce around the outside of the pan to slightly heat and toast the sauce as it drips into the mixture.  Stir the mixture for a minute to combine.
5. Add the water. There should be enough water to cover halfway to 3/4 of the way up so the chicken is not fully submerged, but enough to braise the meat.
6. Cook covered on high heat for roughly 15 minutes. Remove the cover for the remaining 10 minutes, stirring often when the sauce is reduced and starts to become a glaze.  Remove from heat, and discard the ginger.
7. Serve immediately over rice, noodles, or on its own, garnished with scallions.