CHICKEN WITH MUSHROOMS

Ingredients

• 1 tablespoon Sweet lard (Sweet lard is a mild, rendered pork fat. You can find it at Asian grocery stores or a good butcher. Do not substitute with salted lard.)
• 2 pounds (approximately 900g) Chicken (young, whole or pre-cut pieces) (A younger, smaller chicken is ideal for tenderness. Ask your butcher to debone it for you if preferred, or buy boneless chicken thighs and breasts to save time.)
• 1 medium Onion (Any standard yellow or white onion works well here.)
• 1 pound (approximately 450g) Fresh mushrooms (Button or cremini mushrooms are easy to find and work well. Shiitake mushrooms are also a great choice and more authentic to the era.)
• 1 tablespoon Syou (soy sauce) ('Syou' is the historical romanisation of shoyu, which is Japanese soy sauce. Use any standard light or all-purpose soy sauce.)
• 2 teaspoons Salt (Regular table salt or fine sea salt. Season to taste as you cook.)

Instructions

1. 1If starting with a whole chicken, place it on a sturdy chopping board. Using a sharp knife, cut the chicken into manageable pieces (legs, thighs, breasts, wings). Then carefully cut along the bones to remove all bone from the meat, discarding or saving the bones for stock. Cut the deboned meat into roughly 4–5 cm (1.5–2 inch) chunks. If using pre-bought boneless chicken thighs or breasts, simply cut them into similar-sized chunks. Pat the pieces dry with a paper towel — this helps them brown better.
2. 2Peel the onion and cut off the root and top ends. Halve it through the root, then place each half flat-side down on the chopping board. Make several horizontal cuts parallel to the board, then several vertical cuts down through the onion, and finally slice across to produce a fine mince. Set the minced onion aside.
3. 3Place the mushrooms in a colander and rinse briefly under cold running water, gently rubbing off any visible dirt. Do not soak them — mushrooms absorb water quickly. Shake off excess water and pat dry with a paper towel. Trim the base of each stem, then slice or quarter the mushrooms depending on their size. Aim for pieces roughly 1–2 cm thick so they cook evenly. Set aside.
4. 4Measure 1 tablespoon of sweet lard and add it to a large, heavy-bottomed frying pan or wok. Place over medium-high heat. Let the lard melt completely and heat until it is shimmering and very hot — you will see faint wisps of smoke beginning to form. This should take about 2–3 minutes. A properly hot pan is key to achieving a good golden-brown colour on the chicken without it stewing in its own juices.
5. 5Carefully lay the chicken pieces in a single layer in the hot lard. Do not crowd the pan — if necessary, brown in two batches. Let the chicken cook undisturbed for 3–4 minutes on the first side until a deep golden-brown crust forms. Flip each piece using tongs and brown the other side for a further 2–3 minutes. The chicken does not need to be fully cooked through at this stage. Season with the 2 teaspoons of salt as it cooks.
6. 6Once the chicken is golden brown, add the minced onion directly to the pan alongside the chicken. Stir and toss everything together so the onion is coated in the fat and pan juices. Cook for about 1–2 minutes, stirring frequently, until the onion begins to soften and becomes fragrant.
7. 7Add the prepared mushrooms to the pan, then pour over the 1 tablespoon of soy sauce (syou). Stir everything together to combine. Reduce the heat to low — you want a gentle, steady simmer rather than a vigorous boil. Cover the pan with a lid if you have one, or leave partially uncovered. Cook slowly for 15 minutes, stirring occasionally, until the chicken is fully cooked through (the juices run clear when pierced) and the mushrooms are tender and have soaked up the flavourful cooking liquid. Taste and adjust salt if needed before serving.