Braised Chicken with Shiitake Mushrooms
Tender chicken chunks braised with aromatic woodsy mushrooms in a savory sauce.
Story
This comforting dish combines the earthy depth of rehydrated shiitake mushrooms with succulent chicken. The key is to bloom the spices in oil first, releasing their fragrance before searing the meat.
Ingredients
Bone-in chicken
500g
Dried shiitake mushrooms
8-10 pieces
Cooking oil
2 tbsp
Cinnamon stick
1 small piece
Star anise
1 whole
Fresh ginger, sliced
3-4 slices
Dried red chili peppers
2-3
Green onions, chopped
2 stalks
Soy sauce
2 tbsp
Shaoxing wine
1 tbsp
Sugar
1 tsp
Water
1 cup
Instructions
1
Prep the Ingredients
Cut the chicken into bite-sized pieces. Soak the dried mushrooms in warm water until they are soft and pliable, then drain them.
2
Aromatics and Searing
Heat oil in a wok or deep pan over medium heat. Toss in the cinnamon, star anise, chili peppers, ginger, and green onions. Stir-fry until fragrant, then add the chicken pieces. Sear the meat until it turns white on the outside.
3
Braise the Dish
Add the rehydrated mushrooms, soy sauce, Shaoxing wine, and sugar to the pan. Pour in the water and bring everything to a boil. Lower the heat, cover, and let it simmer for 20 to 25 minutes until the chicken is cooked through and tender.
4
Finish and Serve
Remove the lid and turn the heat up slightly to reduce the sauce until it thickens and coats the chicken nicely. Serve hot with steamed rice.
