Braised Chicken with Dried Mushrooms

Ingredients

• 1 whole young chicken (around 1,000 g)young chicken, cut into bite-sized pieces
• 6–8 mediumdried shiitake mushrooms, rehydrated and cut into small chunks
• 2 tbspcooking oil
• 1 thumb-sized pieceginger, sliced
• 3 clovesgarlic, sliced
• 2scallion whites, cut into short sections
• 1 tbspcooking wine
• 1 tbsplight soy sauce
• as neededhot water, for simmering
• 1 tbsprock sugar
• 2 tsp, or to tastesalt
• ¼ tspwhite pepper
• 2star anise
• 1bay leaf
• 1 piecedried tangerine peel
• 1Amomum cardamomum pod (砂仁)
• 1Amomum tsaoko (草果)
• as neededpre-soaked vermicelli noodles or rice sticks
• 10fresh shiitake mushrooms, cut into bite-sized pieces
• 50 g (½ cup)scallions, finely chopped
• 15 g (½ cup)coriander, finely chopped (optional)

Instructions

1. 1

   Blanch the chicken

   Cut the chicken into small chunks and boil for 3–4 minutes. Lift it out, rinse with warm water, then drain and set aside.

2. 2

   Fry the aromatics

   Heat 2 tablespoons of oil in a claypot or stewing pot over a low heat. Fry the garlic, ginger and scallion until aromatic, then add the chicken and fry until lightly browned. Add the cooking wine and light soy sauce and fry for 1–2 minutes more, then add the spices and rock sugar.

3. 3

   Add hot water

   Pour in enough hot water to cover the chicken. If you plan to cook noodles in the pot, make the water level at least 3 cm above the chicken; otherwise, just cover the chicken.

4. 4

   Simmer until tender

   Cover and simmer for 20–30 minutes, until the chicken is soft enough. Season with salt and white pepper.

5. 5

   Add mushrooms and noodles

   Add the fresh mushrooms and cook for 5 minutes. Put in the pre-soaked noodles and cook for 2 minutes, then serve with the chopped green onions.

What is braised chicken with dried mushrooms?

Braised chicken is cooked gently in a covered pot with liquid and seasonings until tender. This Chinese-style version draws on dried shiitake and warming aromatics for a savoury broth, then adds fresh mushrooms and noodles to make it a substantial one-pot meal.

Dried mushrooms bring concentrated savouriness, while fresh ones add a softer, juicier texture. The long, gentle simmer gives the chicken time to take on the flavours of the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 379 calories, 24g protein, 10g carbs, 25g fat.

The chicken and cooking oil account for much of the protein and fat, while the noodles provide most of the carbohydrate; mushrooms contribute flavour and some additional substance. For a more balanced plate, serve with a side of vegetables and keep the noodle portion moderate.

Choosing the mushrooms

Dried shiitake: rehydrate these before cooking, then cut them into small chunks as directed. Their soaking and simmering help them soften and contribute flavour to the braising liquid.

Fresh shiitake: add these near the end, so they cook for just 5 minutes before the noodles go in. This keeps them distinct rather than simmering them for the full braising time.

Why blanch the chicken first?

Blanching: boiling the chicken chunks for 3–4 minutes, then rinsing them with warm water, is the first step in the recipe. Drain them well before frying so the next stage is less wet.

Browning: fry the chicken until lightly coloured after cooking the aromatics. Keep the heat low for the garlic, ginger and scallion, and allow 1–2 minutes for the chicken to fry with the wine and soy sauce.

Getting the braise right

Water level: cover the chicken with hot water for the braise. If noodles will cook in the pot, the recipe calls for the liquid to sit at least 3 cm above the chicken.

Doneness: simmer covered for 20–30 minutes, checking whether the chicken is soft enough before moving on. The recipe gives tenderness, rather than a fixed time alone, as the cue.

Adding noodles at the end

Noodles: use pre-soaked vermicelli or rice sticks and add them only after the fresh mushrooms have cooked for 5 minutes. Two minutes in the pot is the stated cooking time.

Broth: noodles absorb liquid as they cook, which is why the recipe suggests a higher starting water level when they are cooked in the dish. For a brothier result, serve soon after the noodles are ready.

Serving the dish

Finish with the chopped scallions; add the optional chopped coriander if you like. Serve the chicken, mushrooms and noodles together with the braising liquid.

The recipe already includes noodles, so it can be served as a complete bowl. If serving it alongside other dishes, a simple vegetable side can add freshness without competing with the spiced broth.

Recipe notes & tips

• Rehydrate the dried mushrooms before starting, as the recipe relies on them being ready to add.
• Cut the chicken into similarly sized chunks so they cook at a similar pace.
• Keep the heat low while frying the garlic, ginger and scallion to bring out their aroma.
• Use hot water for the braise and check that it covers the chicken before putting on the lid.
• Taste the broth after simmering before deciding whether to use the full amount of salt.
• Add the soaked noodles only for the final 2 minutes of cooking.

Variations

• Skip the noodles: leave them out and use only enough water to cover the chicken.
• Use rice sticks: choose pre-soaked rice sticks in place of vermicelli noodles.
• Omit the coriander: leave out the optional chopped coriander at serving.
• Adjust the salt: start with less than 2 teaspoons and season to taste after simmering.
• Serve with extra greens: add a vegetable side at the table for a fresher contrast.

Common mistakes to avoid

• Skipping the rinse: rinse the blanched chicken with warm water and drain it before frying.
• Frying over high heat: use a low heat for the garlic, ginger and scallion so they become aromatic without rushing.
• Adding noodles too early: wait until the fresh mushrooms have cooked for 5 minutes, then add noodles for 2 minutes.
• Using too little liquid for noodles: raise the hot water level to at least 3 cm above the chicken if cooking noodles in the pot.
• Overcooking the fresh mushrooms: add them near the end and cook for the stated 5 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until hot throughout, adding a little water if the broth has reduced; noodles may soften further as they stand.

Frequently asked questions