Braised Chicken and Shiitake in Soy Sauce
Serve this classic Chinese chicken and shiitake mushroom dish cooked in soy sauce for special events, like Chinese New Year. This recipe is easy for new cooks too.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken cut into 8-12 pieces / 4 chicken quarters cut into 8 pieces
- 8 dried shiitake
- 4 inch (~ 50 gram) ginger, peeled and thinly sliced
- 4 cloves garlic, minced
- 2 tablespoon cooking oil
- 1 tablespoon sesame oil
- 2 tablespoon Shaoxing wine
- 2 tablespoon light soy sauce
- 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- cornstarch slurry (2 teaspoon cornstarch + 1 tablespoon water)
Instructions
- 1
Prepare shiitake: Soak dried shiitake mushrooms in cold water overnight until soft and spongy. Reserve 1 cup of the soaking liquid, cut away the shiitake stems and cut each shiitake into four wedges.
- 2
Fry aromatics: Heat cooking oil and sesame oil in a pot, fry the garlic and ginger until fragrant, about 2-3 minutes.
- 3
Add chicken and mushrooms: Add chicken pieces and cook until no longer pink. Add shiitake mushroom and 1 cup of the soaking liquid and bring to a boil.
- 4
Add sauces: Add Shaoxing wine, soy sauce, kecap manis, salt, pepper, and sugar. Reduce heat and simmer for 45 minutes, until chicken is tender and fully cooked. Pour the cornstarch slurry and stir for 3-5 minutes, or until the sauce is thick.
- 5
Serve: Turn off heat, and serve immediately with steamed white rice.