Soy Sauce Chicken with Cabbage

This is often called red-cooked chicken because the soy marinade gives deep color to the chicken. It is a classic Chinese dish with many variations. Many Chinese still cook this in a sand pot, an earthenware casserole that distributes heat gently and evenly.

• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons oyster sauce
• 3 tablespoons Shaoxing wine or dry sherry
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1/4 cup chicken stock
• 4 dried red chili peppers
• 1 3-4 pound chicken
• 6 dried Chinese mushrooms
• 1 tablespoon peanut oil
• 4 scallions, white part only, cut in 1 inch pieces
• 2 inch piece ginger, chopped
• 1 1/2 cups chicken stock
• 1 Chinese cabbage or Nappa cabbage

METHOD

In a large bowl, mix together both soy sauces, oyster sauce, wine, oil, sugar and stock, whisking to dissolve sugar. Stir in red peppers.

Put in chicken, turning to coat all sides. Marinate in refrigerator for 4 hours, turning every hour.

Soak mushrooms in warm water for 20 minutes. When softened, remove and slice, cutting around woody stems. Discard stems. Set mushrooms aside.

Remove chicken from marinade, reserving the marinade.

Heat peanut oil in large Dutch oven. Sauté scallions for 3 minutes over moderate heat. Stir in ginger. Sauté 3 more minutes.

Pour in chicken stock and reserved marinade. Add sliced mushrooms. Cover and bring to boil. Put in chicken, breast down. Reduce heat to low. Cook, covered, for 40 minutes.

While chicken is cooking, cut cabbage in quarters along the thick core. If cabbage is large and core will hold leaves in place, cut each quarter in half again. Trim away excess core.

Turn chicken breast side up. Arrange cabbage pieces around chicken being sure that the cores are immersed in liquid. Cook 45 minutes over low heat.

Remove chicken when the juices run clear. Set aside on serving platter with cabbage wedges.

With a slotted spoon, remove mushrooms and scallions from cooking liquid. Spoon over chicken. Degrease the pot juices and pour over chicken.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: John Liang for Karen Liang

The Chinese frequently add 'golden needles' to this dish. Golden needles are the dried petals of the Day Lily. Yes, they are edible and high in iron.

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