This is one of my favorite ways to cook young hen or chicken. The broth is loaded with intense chicken and mushroom flavor. It is really the go-to comfort food during chilly season.
1organic Cornish hen (can also be substituted with 6 chicken wings or drumpsticks)
1 package of crab mushrooms (150g, available in Asian grocery store)（约454克）
2 packages of enoki mushrooms (100g/3.5 oz each, also available in Asian grocery store)
1 piece of ginger, thinly sliced
2 cloves of garlic, peeled and sliced
3 to 4 fresh chili peppers
1 teaspoon Sichuan peppercorns
1 star anise
5 to 6 tablespoon soy sauce
1 to 1/2 teaspoon dark soy sauce
1 to 2 tablespoons rice cooking wine
2 to 3 teaspoons sugar
4 to 6 dried Asian dates (optional)
2 to 3 tablespoon cooking oil
salt and black pepper to taste
2 cups of boiling water
Trim the mushroom roots. Wipe clean with damn kitchen paper tower or rinse quickly under running water.
With a sharp cleaver, dice the Cornish hen into 1 by 2 inches pieces. Soak in a large bowl of water for 20 to 30 minutes. Rinse and drain well.
Heat a large wok over high heat. Add oil and sugar. Wait for the sugar to melt and become amber color. Add chicken and stir fry for a couple minutes. Add ginger, chili pepper, Sichuan peppercorns and star anise; continue to stir fry until the chicken is golden brown.
Add boiling water along with soy sauce, dark soy sauce, rice cooking wine and dates. Cover with lid and reduce the heat to simmer for 30 to 35 minutes. Add mushrooms and salt to taste. Cook over high heat until the broth is boiling again. Continue to cook over medium heat for another five to six minutes.
I love to serve it in a mini cast iron wok which my husband brought back from China. It can be heated over a candle or chafing dish fuel so that the whole dish can stay hot for the entire meal. That is really comforting in cold winter. O(∩_∩)O~