Braised Chicken with Mushrooms
A classic Northeast Chinese dish, young chicken stewed with wild hazel mushrooms, tender meat, rich broth, and aromatic mushrooms, perfect for warming up.
Ingredients
13 items- Young chicken 1 whole (about 1000g)
- Dried hazel mushrooms 50g
- Vermicelli noodles 100g
- Ginger 1 piece
- Scallion 1 stalk
- Star anise 2
- Dried chili peppers 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Sugar 1 tsp
- Salt to taste
- Cooking oil 3 tbsp
Nutrition
Steps （7 steps）
Soak dried hazel mushrooms in warm water for 1 hour until soft, then rinse and trim roots. Soak vermicelli in cold water until soft.
Cut chicken into pieces, place in cold water with ginger slices and wine, bring to a boil over high heat, skim off foam, then drain and rinse.
Heat oil in a wok over low heat, sauté ginger, scallion, star anise and dried chilies until fragrant, then turn to high heat, add chicken and stir-fry until lightly browned (about 3 minutes).
Add light soy sauce, dark soy sauce and sugar, stir to coat chicken evenly. Pour in the reserved mushroom soaking water (about 500ml) and bring to a boil.
Add the soaked mushrooms, reduce to medium-low heat, cover and simmer for 30 minutes until chicken is tender and liquid has reduced by one-third.
Add the soaked vermicelli, continue to simmer for 5 minutes until noodles are translucent and tender, and the sauce thickens.
Season with salt to taste, turn up heat to reduce sauce until it coats the back of a spoon. Sprinkle with chopped scallions and serve.
Tips
Hazel mushrooms are a specialty of Northeast China; other dried mushrooms can be substituted. Reserve the mushroom soaking water for stewing to enhance flavor. Blanch the chicken in cold water to better remove impurities. Do not reduce the sauce too much; leave some for serving over rice.
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