This Chinese Braised Chicken with Mushrooms is a simple, home-cooked recipe, using just a few ingredients. Serve with rice and leafy greens for a quick and simple dinner.
Note: We first published this recipe in August 2013. We have since re-tested it, re-photographed it, and added metric measurements with clearer instructions.
A Recipe Inspired by the Jade Temple
My mom came up with this Chinese Braised Chicken with Mushrooms recipe after visiting the Jade Temple (玉佛寺) in Shanghai.
The temple got its name from the two jade buddhas that “live” there, each carved from a complete piece of jade and “invited” from Myanmar in the late 1800s. If you find yourself in Shanghai, you have to go there.
Reason 1: You’ll get the experience of seeing a working buddhist temple.
Reason 2: Double mushroom noodles!
After you pay a visit to both buddhas, stop at the Jade Temple’s kitchen, where they crank out cheap vegetarian dishes. They’re most well-known for their noodle soups.
Order a bowl of their Braised Double Mushroom Noodle Soup, and you won’t be sorry. Kaitlin gets weekly cravings for it. One summer, she got noodle fever, and made us all get on a 5-hour high speed train from Beijing to Shanghai for that bowl of noodle soup. That’s how good it is!
Here is their address and phone number: 玉佛寺 / 上海 普陀区 江宁路999号/ 02162665596. Just copy it and give it to the taxi driver!
Now, obviously this is not a vegetarian dish. But it does feature “double” mushrooms—dried shiitakes and dried wood ears—braised together in a rich, dark sauce.
The chicken wings add a stickiness to that sauce that’s hard to resist. It’s perfect with some steamed rice. Just add a green vegetable, and dinner’s on the table!
Recipe Instructions
Heat the 2 tablespoons oil in your wok over medium heat. Add the ginger and let it cook for about a minute until fragrant.
Then turn up the heat to high and add the chicken.
Keep stirring until the chicken is browned, and add the soaked dried shiitake mushrooms and wood ear mushrooms. Keep stirring for another couple minutes.
Then add 1 to 1 ¼ cup of the water you used to soak the mushrooms.
Also add the Shaoxing wine, sugar, soy sauce, and dark soy sauce. mix everything well.
Bring the liquid to a boil, cover the wok, and simmer over low heat for about 40-45 minutes, stirring occasionally, or until the sauce is thick and gooey.
If the sauce is still too thin after 45 minutes, turn up the heat and reduce the sauce until it coats the chicken and mushrooms. You can also add more water if you like more sauce.
Stir in the scallions, and cook until they’re just wilted.
Serve your Chinese Braised Chicken with Mushrooms with lots of rice and a green vegetable!
Chinese Braised Chicken with Mushrooms
Ingredients
- 2 tablespoons oil (vegetable, canola, or any neutral flavored oil)
- 3 slices ginger
- 1 1/3 lbs chicken wings (drummettes and flats)
- 25 small dried shiitake mushrooms (about the size of a quarter, rinsed and soaked in 2 cups of warm water for 2 hours until soft. Reserve soaking liquid! Can substitute 10 large mushrooms)
- ¾ cup dried wood ear mushrooms (rinsed and soaked 1 hour until reconstituted)
- 1 1/4 cup water from soaking the mushrooms
- ¼ cup Shaoxing wine
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 2½ teaspoons dark soy sauce
- 1 scallion (sliced)
Instructions
- Heat the oil in your wok over medium heat. Add the ginger, and cook for 1 minute, or until fragrant and beginning to crisp at the edges. Increase the heat to high and add the chicken. Cook the chicken for 3-5 minutes, or until lightly golden.
- Add the soaked shiitakes and wood ear mushrooms. Stir-fry for 2 minutes.
- Add the 1 1/4 cup of the water you used to soak the mushrooms. Also add the Shaoxing wine, sugar, light soy sauce, and dark soy sauce. Mix everything well, and bring the liquid to a boil.
- Reduce the heat to low, cover the wok, and simmer for 40-45 minutes, or until most of the liquid has cooked off. Make sure to stir occasionally, and remember to keep the heat low (add additional water if it dries out too quickly).
- Finally, stir in the scallions until they're wilted. Serve!
Another simple, yet comforting and delicious, recipe. Easy to make ahead and reheat. I used boneless skinless thighs instead of wings for ease of eating. So good!!
Thanks so much, Morgan!
When you cook it like this does the chicken skin end up soggy?
It is not crispy, if that’s what you mean, Chris. It’s a braised dish.
This sounds delicious, very similar to one of my favorite recipes that uses dried bean curd sticks (rolled up skins). If you are vegetarian or even if not, it would be worth considering a substitution for the chicken. I use 3 sticks (about 85g) with 25g dried mushrooms and 20g wood ears (I prefer the more delicate cloud ears here) so you can figure out how many sticks you need for this lovely recipe.
The sticks need soaking in boiling water for 30-60 minutes and then are cut into 1 inch or so chunks. Discard the soaking water; not tasty like the mushroom water. There is a hard part in the center of the stick where it hung to dry. It stays hard and you can discard it if you like. Thanks for all the wonderful recipes, guys!
I love dried shitake mushroom but I haven’t used mine since the salmonella scare of wood ear and dried shitake. What do you think?
I would like to thank you for this great site. I especially value all your definitions of Asian foods . If I may though there is one major problem: so many of your ads block recipes and food definitions. I realize you are a “free”site, and thank you, but many of the ads literally block your messages, so much so that, ultimately, one can’t even read your recipes and explanations. Can’t you arrange to have your ads, but keep them from ruining everything? Keep them on the sides, not over everything.
Hi Lynn, the ads definitely should not be displaying on top of any content! Can you please send us a screenshot of what you’re seeing (send to [email protected]) and tell us what browser/device you’re seeing it on, so we can take a look? We’d appreciate it very much!
I make this dish with shitake and Portobello. I use a whole chicken, but the wings would be much better (the stickiness factor!) thanks for the recipe, you are my go-to site for all Chinese recipes
You’re welcome, Annette!
I love all recipes that I’ve tried from the Woks O Life, thank you for sharing.
You’re welcome, Judie! Thanks for cooking with us. :)
Would Michiu rice wine work as a substitute for the Shaoxing variety?
Depends on the brand. Michiu rice wine can be very sweet. You can use it, but adjust the sugar level.
Want to cook this tonight for my Boss’s dinner,, im sure they’ll like it.
Hi Marieglenn, I agree. It’s a relatively easy recipe and definitely is delicious home-cooked comfort food.