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
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.
recipe from www.inmamaskitchen.com
Liang for Karen Liang
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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