Braised Chicken and Shiitake in Soy Sauce

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Braised chicken and shiitake in soy sauce is a very classic Chinese dish and every Chinese household probably knows how to cook it. And though it is really easy to make this, I have seen this being served in festive occasions, like Chinese New Year and weddings. So, if you are ever invited for a Chinese pot luck party, bring this and you will have endless pot luck party invitations than you know what to do with. 😀

Braised Chicken and Shiitake in Soy Sauce
Braised Chicken and Shiitake in Soy Sauce

5.0 from 1 reviews
Braised Chicken and Shiitake in Soy Sauce
Author: 
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 chicken, each cut into 8 pieces (about 1½ kg)
  • 4 dried shiitake mushroom (about 50 gram)
  • 50 gram ginger, peeled and thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoon cooking oil
  • 1 tablespoon sesame oil
  • 2 tablespoon Shaoxing wine (Chinese: Shao Xing Hua Tiao Jiu)
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon corn starch dissolved in 1 tablespoon drinking water
Instructions
  1. Soak dried shiitake mushrooms in hot boiling water until soft and spongy, about 1 hour. Reserve the soaking liquid, remove the shiitake stems, and cut each shiitake into 4 wedges.
  2. Heat cooking oil and sesame oil in a pot, fry the garlic and ginger until fragrant, about 2-3 minutes.
  3. Add chicken pieces and cook until no longer pink.
  4. Add shiitake mushroom and 1 cup of the soaking liquid and bring to a boil.
  5. Add Shaoxing wine, soy sauce, sweet soy sauce, salt and sugar. Reduce heat and simmer for 45 minutes, until chicken is tender and fully cooked.
  6. Pour the corn starch liquid and stir until the sauce is thickened, about 3-5 minutes.
  7. Turn off heat, and serve immediately with steamed white rice.

 

Comments

  1. Martin says

    Well, I made the dish and we all loved it. I made a little variation to it: I used soy sauce and the ketcap and added one tablespoon of mushroom flavoured soy sauce( Perl river bridge brand).I served it with steamed rice as suggested and sprinkled some chopped spring onions over it. I also replaced the Chinese wine with sherry since I couldn’t get the original.
    I am going to try one of your Indonesian recipies coming week. I hope it is a good as this one was.

    – Martin

  2. Natz Daisy says

    Thanx for the recipe Anita ^^
    I already cooked twice
    My kids n husband love it
    When the second time, i replaced the dried shiitake with the fresh one ^^
    Can’t wait to try another recipe
    Thanx Anita

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