Entree: China – Northeast Dongbei – 香菇炖鸡 ➤ Xiānggū Dùn Jī (Chicken stewed with shiitake mushrooms in a savory broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 4 oz (115 g) dried shiitake mushrooms, rehydrated in warm water until soft (yields about 8 oz / 225 g rehydrated), stems trimmed
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 g) granulated sugar
- 2-inch (5 cm) piece fresh ginger, thinly sliced (about 2 tbsp / 30 g)
- 4 cloves garlic, minced (about 12 g)
- 3 scallions, cut into 2-inch (5 cm) lengths (about 90 g)
- 4 cups (960 ml) low-sodium chicken stock
- 1 tsp (5 g) salt, adjust to taste
- 1/4 tsp (1 g) ground white pepper
- 2 tbsp (16 g) cornstarch mixed with 3 tbsp (45 ml) water (optional, for light thickening)
- 1 tbsp (15 ml) toasted sesame oil
- Fresh cilantro or chopped scallion for garnish (optional)

Instructions

1. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Pat the chicken pieces dry and brown in batches, 4–6 minutes per side, until golden; remove and set aside. In the same pot add ginger, garlic, and scallion whites (reserve some green for garnish) and stir 1 minute until fragrant. Add Shaoxing wine to deglaze, then stir in rehydrated shiitake mushrooms, light and dark soy sauces, and sugar; return the chicken to the pot and pour in chicken stock to just cover. Bring to a simmer, skimming any foam, reduce heat to low, cover, and gently simmer 30–40 minutes until chicken is tender and mushrooms are infused.
2. Uncover and taste for seasoning; add salt and white pepper as needed. If a thicker sauce is desired, stir the cornstarch slurry and add slowly while simmering, cooking 2–3 minutes until glossy. Finish with toasted sesame oil, scatter reserved scallion greens or cilantro, and serve hot with steamed rice or steamed buns.