Huangmenji Chicken Rice
A classic Chinese rice bowl featuring tender braised chicken in a savory sauce with shiitake mushrooms and bell peppers. Bursting with umami, this popular street food is easy to recreate at home for a satisfying meal.
Ingredients
15 items- Chicken legs 3 (about 500g)
- Dried shiitake mushrooms 5-6
- Green bell pepper 1
- Red bell pepper 1
- Fresh ginger 1 piece
- Garlic 3 cloves
- Dried red chilies 2-3
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- White sugar 1 tsp
- White pepper 1/2 tsp
- Salt to taste
- Cooking oil 2 tbsp
- Rice 2 cups (about 300g)
Nutrition
Steps （7 steps）
Rinse the rice and cook in a rice cooker or pot with water (about 1cm above the rice surface). While the rice cooks, prepare the chicken.
Cut the chicken legs into 3cm chunks. Place in a bowl, add 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, and 1/2 tsp white pepper. Mix well and marinate for 15 minutes. Meanwhile, soak the dried shiitake mushrooms in warm water for about 20 minutes; reserve the soaking liquid after straining.
Slice the ginger, smash the garlic, and cut the bell peppers into diamond-shaped pieces. Slice the soaked mushrooms. Set aside all aromatics and vegetables.
Heat 2 tbsp oil in a wok over medium heat until shimmering (about 160°C). Add ginger, garlic, and dried chilies; stir-fry for 30 seconds until fragrant. Increase heat to high, add the marinated chicken, and stir-fry quickly until the chicken changes color and turns slightly golden, about 2 minutes.
Add 1 tbsp dark soy sauce and 1 tsp sugar; stir well to coat the chicken. Pour in the reserved mushroom water (about 200ml) and sliced mushrooms, plus 1 tbsp light soy sauce. The liquid should almost cover the chicken. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Uncover and increase heat to high to reduce the sauce. Add the bell pepper pieces, toss, and cook for 2-3 minutes until the sauce thickens and coats the chicken. Season with salt to taste (about 1/2 tsp). Keep some sauce for the rice.
Serve the rice in bowls, then spoon the braised chicken and sauce over the top. Garnish with chopped scallions if desired. Enjoy immediately!
Tips
1. Do not discard the mushroom soaking liquid – it is the key to the rich flavor. 2. Marinating the chicken with white pepper helps remove gamey smell and adds aroma. 3. For a crunchier texture, add bell peppers at the final reduction stage and stir-fry briefly. 4. For a deeper color, you can caramelize sugar (rock sugar or white sugar) in oil before adding the chicken, but using dark soy sauce is simpler. 5. Slightly firm rice works best to absorb the savory sauce.
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