Braised Chicken with Porcini
This classic Zhejiang dish is flavorful and nutrient-rich, featuring tender young rooster pieces braised with porcini mushrooms, finished with a starchy sauce that is thickened and reduced to a glossy consistency.
Ingredients
spring chicken (cleaned, cut into 2-3 cm pieces)
approx 500 g (half)
porcini mushrooms (soaked and rinsed according to package instructions)
250 g
ginger pieces (cracked)
20 g
scallion segments
20 g
Shaoxing wine
to taste
soy sauce
to taste
salt
to taste
chicken bouillon powder
to taste
white pepper powder
to taste
cornstarch
to taste
Instructions
1
Step 1
Clean the spring chicken and cut into 2-3 cm pieces; soak and rinse the porcini mushrooms according to package instructions; crack the ginger pieces.
2
Step 2
Place a wok over high heat, heat oil to 60% of its smoking point, add the chicken pieces and stir-fry until fragrant; add the ginger pieces and scallions, stir-fry until aromatic, then add soy sauce and Shaoxing wine. Once the chicken pieces are evenly colored, add water, chicken bouillon powder, and white pepper. Turn to medium-low heat and simmer the chicken until tender, then add the porcini mushrooms and continue braising. Once the porcini mushrooms are flavorful and fully cooked, thicken the sauce with water cornstarch, reduce the liquid, then transfer to a serving dish.
