1
Soak the dried shiitake mushrooms in warm water for 10-15 minutes until softened, then drain and rinse with clean water. Repeat this process with the cloud ear fungus.
2
Cut the white parts of the scallions into thin batons and set aside.
3
Prepare the chicken thighs by removing bones and skin, then cut the meat into chunks. Keep 2 drumsticks with bone intact and cut them into 3-4 pieces each. Cut the boneless chicken into approximately 4 pieces per thigh.
4
Marinate the chicken with 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon cornstarch, and 1 teaspoon black pepper. Pour the sauce in first, then add the chicken and mix thoroughly by hand.
5
Cut the ginger into small cubes (about 1 oz), peel and cube the garlic, peel and slice the shallots into small pieces (about 1 oz), and slice the Chinese sausage diagonally into thin slices.
6
Create the sauce by combining 1 tablespoon oyster sauce, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon cooking wine, 1 teaspoon salt, and 1 teaspoon sugar.
7
Prepare the cornstarch slurry by mixing 1 teaspoon cornstarch with 3 teaspoons water in a separate bowl.
8
Heat a wok on high heat and add 1 tablespoon of oil. Once hot, add the ginger and garlic, stir-frying until fragrant for about 10-15 seconds. Add the scallion pieces and continue stir-frying for another 15-20 seconds.
9
Reduce heat to medium and add the marinated chicken. Spread it out without flipping to get a good sear for about a minute. Then flip and cook for another 30-40 seconds on the other side.
10
Add the shiitake mushrooms with 1 tablespoon of oil and stir-fry until fragrant. Mix the chicken and mushrooms together and cook for 20-30 seconds. Add the minced Chinese sausage and continue stir-frying for another 30 seconds.
11
Add the cloud ear fungus and stir-fry everything together for 15-20 seconds until well combined.
12
Pour in the prepared sauce and stir well to combine. Add 1.5 cups of hot water and cover the wok. Cook on high heat for approximately 2 minutes.
13
Remove the lid and check the seasoning. Add a bit more sugar if needed. Turn the heat to low and pour in the cornstarch slurry to thicken the sauce. Stir continuously until the sauce reaches the desired consistency.
14
Add 1 teaspoon of sesame oil and stir in the scallion pieces. Mix everything together well.
15
Prepare a clay pot by heating it on low heat for about a minute. Add 1 tablespoon of oil to the bottom; smoke indicates the pot is hot enough. Quickly pour the cooked chicken and sauce into the hot clay pot. Cover with the lid and turn the heat up briefly to produce the signature sizzling sound before serving.
16
Carefully remove the clay pot from the heat and bring it directly to the table to serve. Best enjoyed over steamed white rice.
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