Ingredients
Half chicken, 25 g (about 1 oz) dried shiitake mushrooms, 250 g (about 9 oz) spinach.
Seasonings
300 g shallots, a few slices each of ginger and carrot, 1.5 tablespoons oyster sauce, 1 tablespoon each light soy sauce and oil, 1/2 teaspoon sugar, 1/2 tablespoon cornstarch, salt to taste.
Instructions
1. Wash the spinach, cut into short sections, and place in a clay pot. Peel the red skin off the shallots, wash, and drain. Soak the dried shiitake mushrooms until soft, remove the stems, and pat dry. Wash and dry the chicken, cut into pieces, marinate for 10 minutes, then blanch in hot oil.
2. Heat 2 tablespoons of oil, sauté the shallots and ginger until fragrant, then add the chicken, shiitake mushrooms, and oyster sauce and stir-fry briefly. Add the cooking wine, seasonings, and carrot, stirring constantly, and cook until the chicken is done. Scoop the mixture onto the spinach, bring the pot to a boil, and serve.