Gourmet Chinese Braised Chicken with Mushrooms

Gourmet Chinese Braised Chicken with Mushrooms

80 mins
medium
4 servings

Tender chicken braised in a savory, aromatic sauce with shiitake mushrooms. Perfect for a weeknight dinner or a special occasion.

BraisedChickenChinese

Equipment Needed

  • Large bowl
  • Wok or Dutch Oven

Ingredients

  • 10.00 mediumDried Shiitake Mushrooms(Rehydrate for 20 minutes)
  • 2.00 tablespoonsPeanut Oil(or Vegetable Oil)
  • 2.00 lbsChicken(Bone-in, cut into bite-sized pieces)
  • 4.00 mediumGreen Onions(White parts only, thinly sliced for garnish)
  • 1.00 thumbGinger(Sliced)
  • 1.00 wholeStar Anise
  • 2.00 tablespoonsShaoxing Wine
  • 2.00 tablespoonsLight Soy Sauce
  • 1.00 tablespoonDark Soy Sauce
  • 1.00 teaspoonRock Sugar(or Regular Sugar)
  • 0.75 teaspoonSalt

Instructions

1

Rehydrate shiitake mushrooms in warm water for 20 minutes.

Estimated time: 20 minutes

2

Heat oil in a wok or Dutch oven over medium-high heat. Sear chicken until browned on both sides.

Estimated time: 5 minutes

3

Add star anise, green onion white parts, and ginger. Stir-fry until fragrant.

Estimated time: 2 minutes

4

Return chicken to the pan. Add mushroom soaking liquid, water, Shaoxing wine, soy sauces, rock sugar, and salt. Bring to a boil, then skim off any foam.

Estimated time: 5 minutes

5

Add rehydrated mushrooms. Cover and simmer over medium heat until chicken is tender (approx. 30 minutes).

Estimated time: 30 minutes

6

Taste and adjust seasoning. If serving over rice, add more salt to taste.

Estimated time: 2 minutes

7

Increase heat to high, and cook uncovered, stirring constantly, until sauce thickens (5-10 minutes).

Estimated time: 7 minutes

8

Garnish with sliced green onions. Serve hot over rice or on its own.

Estimated time: 2 minutes

9

Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to two months.

Estimated time: 1 minutes