One-Pot Chicken with Wood Ear Mushrooms
A comforting and easy one-pot chicken and wood ear mushroom dish.
Story
This comforting recipe brings together tender pieces of chicken and earthy wood ear mushrooms in a savory, rich sauce. Perfect for a busy weeknight, it minimizes cleanup while maximizing flavor, delivering a classic, satisfying home-cooked meal straight from a single pan or wok.
Ingredients
boneless chicken legs
2 pieces
wood ear mushrooms
as needed
red carrot
1 stalk
ginger slices
4 slices
scallion
1 stalk
Shaoxing wine
1 tablespoon
soy sauce
4 tablespoons
sugar
1 tablespoon
water
1/2 cup
Instructions
1
Step 1
Prepare ingredients: Trim excess fat from the boneless chicken thighs. Cut wood ear mushrooms into large pieces. Peel and cut carrots into large chunks. Slice the ginger, cut scallions into sections.
2
Step 2
Heat the pan without adding oil, place the chicken thighs skin-side down, and pan-fry until the chicken skin is crispy and golden. (You must press down on the chicken thighs with a spatula to achieve the crispy skin effect).
3
Step 3
Cut the chicken thighs with crispy golden skin into large chunks.
4
Step 4
In the same pan, first add the scallions, ginger, and carrots, and pan-fry the ingredients briefly using the oil released from the chicken thighs.
5
Step 5
Next, add the wood ear mushrooms and the chicken thigh chunks from step 3, and add the seasonings. When the seasoning sauce comes to a rolling boil, turn to low heat, cover with a lid, and simmer. After simmering for about 15 minutes, poke the carrot with chopsticks. If it can be easily pierced through, toss the ingredients in the pan so the sauce can evenly coat them. Continue heating until the sauce reduces, then remove from heat and serve.
6
Step 6
A self-designed one-pot, low-oil version of wood ear mushroom chicken is complete. Little secret: I think the wood ear mushroom pieces that are thoroughly cooked and infused with flavor are the best to eat ^^
