Savory Braised Black Mushrooms with Oyster Glaze

1. Soak the Mushrooms

Start by soaking the dried black mushrooms in hot water for about 30 minutes. This will rehydrate them, making them plump and ready to absorb the flavors of the braising liquid. Once soaked, drain the mushrooms, give them a good rinse, and squeeze out the excess water. Remove the stems, as they can be tough and chewy.

2. Heat the Pot

Heat a pot over medium-high heat for about 20 seconds. Add the peanut oil and let it warm up for another 20 seconds, then add the ginger and garlic. Stir them around until the garlic releases its fragrant aroma, which should take about a minute.

3. Add Mushrooms and Chicken Fat

Add the prepared mushrooms to the pot and stir them to coat evenly with the oil, ginger, and garlic mixture. Then, add the pieces of chicken fat (or additional peanut oil if you're not using chicken fat) and continue to stir. The chicken fat will render down, adding a rich, savory flavor to the mushrooms.

4. Add Shaoxing Wine and Sauce Ingredients

Pour in the Shaoxing wine and mix well, allowing it to cook off for about a minute. This will add a depth of flavor and help to deglaze the pot. Then, stir in the oyster sauce, soy sauce, sesame oil, sugar, and white pepper. Make sure the mushrooms are well-coated with the sauce mixture.

5. Simmer the Mushrooms

Add 1 cup of chicken stock, enough to almost cover the mushrooms. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with the lid slightly cracked, and let it simmer for 30 minutes. Stir occasionally to prevent sticking and to ensure the mushrooms cook evenly.

6. Adjust Seasoning and Serve

If the liquid absorbs too quickly, add the remaining chicken stock, about ¼ cup at a time, and mix well. Taste the mushrooms and adjust the seasoning with salt if necessary. Once done, turn off the heat and transfer the mushrooms to a heated serving dish. They can be served immediately or allowed to cool. If you're not serving them right away, let them cool to room temperature before storing them. They can be refrigerated for up to a week or frozen for up to two months.