ingredients
makes about 25 pieces
3 dried Chinese mushrooms
1/2 cup dark soy sauce
1/4 cup soft brown sugar
2 tablespoons Shaosing (Chinese) wine
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon Chinese five-spice powder
2 pound 13 ounce chicken drumettes
1 1/2 inch piece fresh ginger, grated
method
1. Put the mushrooms in a small heatproof bowl, cover with boiling water and leave to soak for 20 minutes, or until softened. Drain, reserving the liquid. Combine the liquid with the dark soy sauce, sugar, wine, soy sauce, sesame oil and five-spice powder in a small pan and bring to the boil, stirring continuously.
2. Rub the chicken with ginger and 1 teaspoon salt and put in a large pan. Cover with the soy marinade and mushrooms, turning to coat evenly. Cover and cook over low heat, turning regularly, for 20 minutes or until the juices run clear when pierced with a skewer. Remove the chicken and allow to cool briefly. Boil the sauce over high heat until thick and syrupy. Discard the mushrooms.
3. Arrange the chicken on a platter, brush lightly with the syrupy sauce and serve the remaining sauce for dipping.
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more information
Dark soy sauce is thicker in consistency than regular soy and is available from Asian food speciality stores. Drumettes are the meaty part of the wing with the two smaller joints cut off.
