A very quick and simple braised chicken dish with Asian flavours. Goes well with hot steamed rice or plain blanched noodles and chinese greens.
Prepare your Chicken. I prefer to segment the legs into drumstick and thigh to make it easier to cook. You can opt to leave it whole, or you can chop it up into smaller pieces. If using smaller pieces adjust cooking time accordingly.
In a pan, add a little oil, enough so the chicken does not stick and fry the chicken, skin side down for a few minutes.
When browned, flip chicken over to the other side. Add ginger slices to the oil and fry till fragrant and slightly browned.
Add garlic slices and fry till fragrant.
Add the Shaoxing wine to deglaze the pan, and pick up any bits you may have at the bottom of the pan. Add more wine if it dries up too quickly but do note that shaoxing wine is a little salty, so you may have to adjust your soy sauce and oyster sauce seasoning.
Then, add the chicken stock or water, soy sauce, oyster sauce, white pepper and a little bit of sesame oil (do not overdo the sesame oil). Bring to boil, stir and cover, turning down the heat to braise. Ensure your water is enough to cover your chicken halfway.
Braise for about 15-20 minutes, checking to ensure it does not dry out. If using chopped chicken or boneless chicken braise for between 10-15 minutes to avoid over cooking.
The chicken is done with the thickest part, pierced, releases a clear juice. Open the cover and allow the sauce to reduce. By this stage, the sauce should a little thick.
Add the Shimeji mushrooms, and stir through. The mushrooms cook quite quickly. If you prefer more sauce, add a little more water. If you prefer it drier, allow it to reduce further.
Serve hot over boiled plain noodles and blanched vegetables, or with hot steamed rice and stirfried green vegetables.