Chicken with shiitake mushrooms

Name: Chicken with shiitake mushrooms
Yield: 2
Ingredients: 2 pcs Large chicken legs; 5 pcs Dried shiitake; 2 slices Ginger; 2 stalks Scallions, divided; 2 cloves Garlic; 150 ml Mushroom soaking water; 15 ml Cooking wine; 45 ml Light soy sauce, divided; 1.5 g Salt; 15 ml Dark soy sauce; 15 ml Sugar, measured by volume; 5 ml Sesame oil; Thin pan coating Oil for browning chicken; As needed Chicken blanching water; As needed Water top-up for mushrooms and simmering

Stir-fry and simmer chicken-leg pieces with rehydrated shiitake, following the source’s pan-cooked method.

~1 hrestimated time2servings6clear steps

Jump to method ↓Try cooking on the web ↗

Let’s make it.

Follow the food, not just the clock.

01
Soak mushrooms and prepare
Rinse dried shiitake, then soak in the listed water until pliable, adding a little more if needed to immerse. Keep total room-temperature soaking within 2 hours or refrigerate for longer; discard slimy or off-smelling mushrooms. Quarter them and strain the soaking water through a fine sieve. Chop ginger and garlic and separate scallion whites from greens.
Look for
Mushrooms are pliable without abnormal signs, soaking liquid strained and aromatics ready.
Preparation ↗
02
Cut and blanch chicken
Debone legs or obtain them deboned, cut into small pieces on a separate board and do not rinse raw poultry. Add to boiling water and start a 1 min check when boiling resumes. Lift out and drain; blanching is not full cooking, so continue immediately without holding.
Look for
Chicken is drained and still needs further cooking.
Blanching ↗
03
Season and brown
Immediately coat chicken with wine, one-third of the light soy, salt and dark soy. Brown over medium heat in a thin coating of oil, then temporarily transfer to a clean bowl; it must still reach its final center target.
Look for
Chicken is lightly golden outside without blackening.
Pan-frying ↗
04
Cook mushrooms and simmer chicken
Leave a thin oil coating, cook scallion whites, ginger and garlic until fragrant, then stir-fry mushrooms. Return chicken and add strained soaking water, sugar and remaining two-thirds of the light soy. Bring to a boil, reduce to medium and start a 2 min first check; add a little hot water if liquid runs low.
Look for
Chicken and mushrooms sit in gently bubbling sauce without boiling dry.
Simmering ↗
05
Check doneness and reduce
Check the thickest chicken piece away from bone for at least 74°C; continue if needed rather than stopping at the two-minute reminder. Once verified, reduce until sauce coats, then add sesame oil and scallion greens.
Look for
Chicken centers reach at least 74°C, mushrooms are tender and sauce thick but flowing.
Heat control ↗
06
Finish and serve
Plate with clean utensils and serve warm.
Look for
Chicken-leg pieces and shiitake in a glossy brown coating with scallion greens and a little thick sauce.
Preparation ↗

Recipe sources & image information

Adapted from HowToCook / 香菇滑鸡 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.