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Chicken and Mushroom Stew
Chinese dish ready in 480 min using intermediate-level technique. Take your time with the prep for the best results.
- Prep
- 3h
- Cook
- 5h
- Total
- 8h
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Chicken and Mushroom Stew
| Ingredient | Amount |
|---|---|
| chicken | 1000 as needed |
| dried shiitake mushrooms | 50 as needed |
| star anise | 3 as needed |
| dried red chili peppers | 6 as needed |
| leek | 20 as needed |
| ginger | 20 (use in two batches) |
| salt | about 13 |
| light soy sauce | 20 as needed |
| dark soy sauce | 5 as needed |
| oyster sauce | 10 as needed |
| cooking oil | as needed |
| cooking wine | 20 (use in two batches) |
| white sugar | 17 as needed |
- chicken1000 as needed
- dried shiitake mushrooms50 as needed
- star anise3 as needed
- dried red chili peppers6 as needed
- leek20 as needed
- ginger20 (use in two batches)
- saltabout 13
- light soy sauce20 as needed
- dark soy sauce5 as needed
- oyster sauce10 as needed
- cooking oilas needed
- cooking wine20 (use in two batches)
- white sugar17 as needed
Cooking StepsHow to cook Chicken and Mushroom Stew step by step
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Step 1I used a frozen free-range chicken from JD Fresh (any chicken works). Thaw naturally, then clean and trim off the tail and feet.
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Step 2Clean the dried shiitake mushrooms and soak them in 1300ml cold water for 3 hours ahead of time.
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Step 3Chop the cleaned chicken into small pieces. Place in a pot with cold water, 12g sliced ginger, and 10g cooking wine. Bring to a boil over high heat, then remove the lid and skim the foam. Continue blanching uncovered for 1 minute (leaving the lid off helps release the gamey smell), then drain.
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Step 4This is what it looks like after boiling — there will still be quite a bit of foam. Skim it off.
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Step 5After skimming, it looks much cleaner!
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Step 6Remove the blanched chicken and drain.
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Step 71. Remove the soaked mushrooms and drain. 2. Bring the mushroom soaking water to a boil and skim off any foam (photo of mushroom water omitted).
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Step 8Add cooking oil to a wok. Add the scallion sections, star anise, dried chili segments, and 8g sliced ginger. Stir-fry until fragrant.
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Step 9Add the chicken pieces and stir-fry briefly. Pour 10g cooking wine along the edge of the wok (the heat evaporates the wine to remove gamey smell and enhance flavor). Stir a few times, then add dark soy sauce, light soy sauce, oyster sauce, sugar, and salt. Continue stir-frying for about 2 minutes.
-
Step 10This is what it looks like after adding all the seasonings and stir-frying briefly.
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Step 11Add about 1000ml of the hot mushroom soaking water (enough to submerge the chicken — this amount is just a reference). Add the mushrooms, cover, and start braising. Bring to a boil over high heat, then reduce to low and maintain a gentle simmer. Note: If adding glass noodles, use more water. Soak the noodles in cold water beforehand and add them in the last 5 minutes. If adding noodles, increase all seasonings proportionally.
-
Step 12After 35 minutes of braising, this is what it looks like with the lid off. You can reduce the sauce or leave it as is. (This chicken was tender and fully cooked in 35 minutes. True free-range chicken needs about 1.5 hours, requiring more water. Add all the water at once — don’t add more midway.) Before serving, add chicken bouillon powder, a drizzle of sesame oil, and chopped scallions. The dish is aromatic, savory, and rich without being greasy!
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Step 13How much sauce to leave is up to you. Taste before serving — if it’s too bland, add salt; if too salty, leave more sauce. Enjoy!
Chicken and Mushroom Stew
Chinese dish ready in 480 min using intermediate-level technique. Take your time with the prep for the best results.
Ingredients
- 1000 as needed chicken
- 50 as needed dried shiitake mushrooms
- 3 as needed star anise
- 6 as needed dried red chili peppers
- 20 as needed leek
- 20 (use in two batches) ginger
- about 13 salt
- 20 as needed light soy sauce
- 5 as needed dark soy sauce
- 10 as needed oyster sauce
- as needed cooking oil
- 20 (use in two batches) cooking wine
- 17 as needed white sugar
Instructions
-
I used a frozen free-range chicken from JD Fresh (any chicken works). Thaw naturally, then clean and trim off the tail and feet.
-
Clean the dried shiitake mushrooms and soak them in 1300ml cold water for 3 hours ahead of time.
-
Chop the cleaned chicken into small pieces. Place in a pot with cold water, 12g sliced ginger, and 10g cooking wine. Bring to a boil over high heat, then remove the lid and skim the foam. Continue blanching uncovered for 1 minute (leaving the lid off helps release the gamey smell), then drain.
-
This is what it looks like after boiling — there will still be quite a bit of foam. Skim it off.
-
After skimming, it looks much cleaner!
-
Remove the blanched chicken and drain.
-
1. Remove the soaked mushrooms and drain. 2. Bring the mushroom soaking water to a boil and skim off any foam (photo of mushroom water omitted).
-
Add cooking oil to a wok. Add the scallion sections, star anise, dried chili segments, and 8g sliced ginger. Stir-fry until fragrant.
-
Add the chicken pieces and stir-fry briefly. Pour 10g cooking wine along the edge of the wok (the heat evaporates the wine to remove gamey smell and enhance flavor). Stir a few times, then add dark soy sauce, light soy sauce, oyster sauce, sugar, and salt. Continue stir-frying for about 2 minutes.
-
This is what it looks like after adding all the seasonings and stir-frying briefly.
-
Add about 1000ml of the hot mushroom soaking water (enough to submerge the chicken — this amount is just a reference). Add the mushrooms, cover, and start braising. Bring to a boil over high heat, then reduce to low and maintain a gentle simmer. Note: If adding glass noodles, use more water. Soak the noodles in cold water beforehand and add them in the last 5 minutes. If adding noodles, increase all seasonings proportionally.
-
After 35 minutes of braising, this is what it looks like with the lid off. You can reduce the sauce or leave it as is. (This chicken was tender and fully cooked in 35 minutes. True free-range chicken needs about 1.5 hours, requiring more water. Add all the water at once — don’t add more midway.) Before serving, add chicken bouillon powder, a drizzle of sesame oil, and chopped scallions. The dish is aromatic, savory, and rich without being greasy!
-
How much sauce to leave is up to you. Taste before serving — if it’s too bland, add salt; if too salty, leave more sauce. Enjoy!
Recipe Details
Common Questions
What's the most common mistake to avoid?
The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.
Can I make this ahead of time?
Yes, this dish actually improves after resting as flavors meld. Refrigerate for up to 3 days and reheat gently on the stovetop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
