Chinese braised chicken with mushrooms is a delicious stew fragrant with the addition of dried shiitake mushrooms and umami gravy. A classic Chinese dish, this home style comfort food is one that regularly makes an appearance on my dinner table.
Below are the ingredients used for this Braised Chicken with Mushrooms dish. Chicken-on-the-bone such as wings or thighs works best for this dish as the meat is more tender compared to the rest of the chicken. I always get my butcher to chop them for me to save time.
Unlike the thicker and meatier dried shiitake mushrooms that I used in the Braised Mushrooms with Broccoli dish, I’m using smaller and thinner mushrooms this time as the braising time is shorter. If you’re using large and thick mushrooms, quarter them so that they will absorb more of the braising liquid. Remember to retain the soaking water used to re-hydrate the dried shiitake mushrooms for the braising liquid. They add an additional depth of flavor to the dish.
This is a very forgiving recipe. Simply taste the sauce as it finishes cooking. Add more light soy sauce or water to compensate if you find it not salty enough or too dry. To thicken the sauce, cook uncovered in the last few minutes of cooking. Keep a close watch to avoid cooking off too much of it.
Try not to overcook the chicken or it won’t be as moist. Simmer on low heat for 40 or 45 minutes at the most. I used Happycall’s 3 qt alumite ceramic pot (orange) for this dish.
The best part of this dish according to my kids are the mushrooms. They are so juicy and tender from the braising process and have fully absorbed the essence of the gravy. The chicken is also very tender, soft and delicious. Pair this dish with a soup and a side vegetable dish for a complete meal.
- 3 chicken thighs (650 g) - chopped into 4 parts each
- 10 dried shiitake mushrooms - soaked till soften and reserve soaking water
- 5 cloves garlic - minced
- 1 knob of ginger - cut into thin pieces
- 1 tbsp cooking oil
- 1 tbsp sesame oil
- Salt to taste
- 1 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- rock sugar ( 10 g) (or use regular white sugar)
- Water - use the mushroom soaking water
- Wash the chopped chicken and drain. Set aside while you prepare the other ingredients.
- Remove hard stems from rehydrated shiitake mushrooms.
- Pour sauce ingredients in a bowl and mix well. Set aside.
- Heat up both types of oil in a pot or dutch oven. Add ginger and garlic.Stir fry till fragrant. Add chicken and lightly brown.
- Pour in mushrooms and sauce ingredients. Stir to coat the chicken and mushrooms. Add mushroom soaking water. The liquid should be just enough to cover the ingredients.
- Bring the stew to a boil and then lower heat to simmer for about 45 minutes. Turn the chicken and mushrooms from time to time to ensure that they absorb the sauce evenly. Do not overcook. Check on the stew from every 10 minutes or so to ensure that there is sufficient liquid.
- If you wish to thicken the gravy, cook uncovered in the last 5 - 10 minutes till the sauce is to your preferred consistency.
- Taste and season with salt if necessary. Serve with some steamed rice.