1 package chicken thighs
1 lb fresh shiitake mushrooms (or 1/2 pound shiitake and 1/2 pound button)***
1/2 inch piece of fresh ginger root minced
1/3 cup soy sauce (a little less if you prefer less salty)

Slice stems off mushrooms and discard. Quarter mushrooms and layer in the bottom
of a large heavy pot. Sprinkle the minced ginger over the mushrooms. Lay the
chicken pieces on top. Pour the soy sauce over all. Cover pot and cook at very
low heat for 1-1/2 hours. Serve over rice.

***The juices of the chicken, mushrooms, soy sauce and ginger blend together to
make a delicious gravy for the rice. Shiitake mushrooms are essential for
flavor; however, shiitake can be expensive or hard to find. I’ve often mixed
mushrooms with no problem. Also, everyone else in my family uses dry shiitake.
Simply soak dry shiitake (about 2-3 oz) in enough hot water just to cover for
fifteen minutes. Follow the recipe except also use the mushroom water.