Here's a trick for soaking the shitake mushrooms - put mushrooms and water in a bowl; place a folded paper towel on top of mushrooms and let it get soaked with the water. The wet towel will keep the mushrooms weighed down. You can also soak the mushrooms overnight and store them in the refrigerator after they are rehydrated.
Prep Time15minutes
Cook Time2hours
Total Time2hours15minutes
Servings4
Ingredients
4dried shitake mushroomssoaked in 1 cup hot water for 2 hours, optional
1poundboneless chicken thighscut into 1" chunks
One 1" piece fresh gingerpeeled, minced
2garlic clovesminced
1onion or 2 leekschopped
4carrotscut into 1/2" pieces
3medium potatoescut into 1/2" thick chunks
3tablespoonssoy saucegluten-free
2teaspoonssesame oil
1tablespoonrice wine
2teaspoonsKorean red pepper flakesor substitute a few dashes of cayenne pepper
1/2cupmushroom soaking liquidstrained
1scallionminced, for garnish
Instructions
Trim stem from pre-soaked shitake mushrooms; quarter mushrooms; reserve soaking liquid.
Put all ingredients (except for scallions) in slow cooker and mix well. Cook on high for 2 hours. Sprinkle with minced scallions before serving. Serve with steamed rice.
Recipe Notes
If you don't have Korean red pepper flakes, you can leave them out and serve with your favorite chili sauce if you like spicy food. Alternatively, add a few shakes of cayenne pepper as a substitute.