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Chicken Stewed with Shiitake Mushrooms (冬菇燜鷄)

Ah, the comforting allure of a good chicken and mushroom stew! 冬菇燜鷄, or Chicken Stewed with Shiitake Mushrooms, is a Cantonese classic. This dish combines the earthy flavors of shiitake mushrooms with the savory goodness of chicken, all mingled in an aromatic sauce. It's perfect for family gatherings, special occasions, or simply to treat yourself on a chilly evening.
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Course Main Course
Cuisine Chinese

Ingredients
  

  • 500 g chicken thighs or drumsticks bone-in and skin-on
  • 8-10 dried shiitake mushrooms
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 small piece of ginger sliced
  • 2-3 green onions chopped for garnish
  • 1 cup chicken broth

For the Sauce:

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper

Instructions
 

Soak the Mushrooms:

  • Soak the dried shiitake mushrooms in hot water for at least 30 minutes, until they are soft. Squeeze out excess water and slice them. Save the soaking liquid for later.

Prepare the Chicken:

  • Cut the chicken into bite-sized pieces. Set aside.

Cooking the Aromatics:

  • In a wok or large pan, heat up the vegetable oil over medium heat. Add the minced garlic and sliced ginger and sauté until aromatic.

Brown the Chicken:

  • Add the chicken pieces to the wok. Brown them on all sides but don't fully cook them through.

Add Mushrooms:

  • Add the rehydrated shiitake mushrooms to the wok and stir well to combine.

Add the Sauce:

  • Combine all the sauce ingredients in a bowl and then pour it into the wok, mixing well.

Add Broth:

  • Add the chicken broth and the mushroom soaking liquid to the wok, ensuring that the chicken and mushrooms are submerged.

Simmer:

  • Reduce heat to low, cover the wok with a lid, and let it simmer for about 30-40 minutes.

Check and Thicken:

  • After simmering, check the chicken for doneness and adjust seasoning if needed. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the wok, stirring until the sauce thickens.

Garnish:

  • Sprinkle chopped green onions over the top for garnish.

Serve:

  • Serve hot with steamed rice or noodles.