Stewed Shiitake Mushrooms【冬菇菜心】

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Ingredients:
1 lb baby bok choy or bok choy hearts (1磅青江菜芯)
1 lb fresh shiitake mushrooms (1磅鮮香菇)
3 chicken thighs (3支雞上腿)
6 dried scallops (6粒幹瑤柱) bit.ly/2XFCL2G
1 pc Chinese cured ham (1片金華火腿) bit.ly/2N2VaEt
1 shallot (1顆幹蔥)
2” nub of ginger (2寸薑塊)
2 Tbsp oil (2湯匙油)
1 Tbsp premium oyster sauce (1湯匙鮮味蠔油) bit.ly/39sD5Hr
½ tsp sugar (1/2 茶匙糖)
Salt to taste if cured ham is not used (加鹽調味如果不用金華火腿)
Instructions:
First, remove the tough and fibrous stems from the shiitake mushrooms, then wash off any dirt that is attached to the caps. Give them a few quick rinses. Squeeze dry each cap. Prepare the aromatics by slicing the ginger and chop up the shallot.
On medium high heat, fry the ginger slices with 2 Tbsp oil, when it’s fragrant, add the chicken thighs, skin side down. Flip the thighs when they are lightly browned on the first side. Add the chopped shallot. Then add 2 Tbsp Chinese cooking wine and immediately cover with the lid. Let the aromatic flavors permeate through the chicken thighs. Add the shiitake mushrooms, the dried scallops, the cured ham and one heaping tablespoon of premium oyster sauce. Then add enough water to cover all the ingredients. Bring everything to a boil and let them boil on medium high for 15 minutes, then turn the heat to low and simmer for 2 hours.
Meanwhile, wash the bok choy hearts. Bring a pot of water to a boil and season it with generous amount of salt. Allow the greens to boil for a minute, then pull them out. Arrange them nicely on a plate and set aside.
After two hours of simmering, the shiitake mushrooms are done cooking. Pull them out and set them aside. And also, pull out the chicken, ham and the scallops, they have done their jobs, but don’t throw them away. These are great toppings for rice porridge or noodles.
Strain the liquid through a sieve, discard the solids. Pour the liquid back into the pot along with the mushrooms. Bring them back to a boil, add 1/2 tsp sugar, and let the sauce reduce on medium high heat. It will take about 12-15 minutes. Adjust the seasoning by adding salt at this point if the cured ham is not used. When the sauce is thickened, remove from the heat.
Arrange the shiitake mushrooms neatly in the center of the plate, and spoon the sauce over them, then serve.

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