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1
In a large bowl, cover the shiitake with water and let soak overnight at room temperature.
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2
Drain the mushrooms and discard the stems.
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3
In a large saucepan, heat 2 tablespoons of the oil until shimmering.
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4
Add the smashed ginger, sugar and scallion and cook over moderate heat, stirring, until the sugar dissolves and starts to caramelize, 4 to 5 minutes.
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5
Add the mushrooms and the 2 cups of chicken stock and bring to a boil.
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6
Cover partially and simmer over low heat, stirring occasionally, until the mushrooms are tender and most of the stock has evaporated, 1 hour and 15 minutes.
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7
Stir in the 1 tablespoon of oyster sauce and season the braised mushrooms with salt.
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8
Meanwhile, in a small saucepan, heat the remaining 1 tablespoon of canola oil until shimmering.
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9
Add the ginger matchsticks and cook over moderately high heat, stirring, until lightly golden, 1 minute.
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10
Add the whiskey and cook for 30 seconds.
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11
Add the remaining 2 tablespoons of chicken stock and 1/4 cup of oyster sauce and simmer over moderately low heat until thickened, about 5 minutes.
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12
Keep the ginger oyster sauce warm.
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13
In a large pot of salted boiling water, blanch the bok choy until crisp-tender, 2 minutes.
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14
Drain and cool under running water; pat dry.
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15
Light a grill or preheat a grill pan.
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16
Brush the bok choy with oil and grill over high heat, turning, until lightly charred, 5 minutes.
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17
Transfer to plates or a platter and top with the mushrooms.
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18
Drizzle the ginger-oyster sauce over the bok choy and mushrooms and serve.
