Stewed Chicken and Shiitake Mushrooms

Stewed Chicken and Shiitake Mushrooms


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About this recipe: This traditional Chinese dish is packed full of flavour. The chicken and mushrooms are tender and succulent. Serve with freshly cooked rice.


Serves: 4 

  • 100g dried shiitake mushrooms
  • 1 1/2 tablespoons vegetable oil
  • 1 (750g) whole young chicken, chopped into bite-sized pieces
  • 2 spring onions, each tied into a knot
  • 1 teaspoon finely chopped ginger
  • 2 whole star anise
  • 2 dried red chillies
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Shaoxing wine

Prep:20min  ›  Cook:1hr  ›  Extra time:30min soaking  ›  Ready in:1hr50min 

  1. Soak the mushrooms in warm water for 30 minutes. Remove the stems of the mushrooms, rinse well and drain. Slice the caps into halves.
  2. Heat the oil in a wok until hot over medium heat. Stir-fry the chicken until it turns light pink.
  3. Stir in the spring onions, ginger, star anise, chillies, salt, soy sauce, sugar and Shaoxing wine
  4. Add just enough water to completely cover the chicken, simmer for 10 minutes.
  5. Add the mushrooms and stir. Turn the heat to medium and cover. Simmer for 40 minutes until the chicken is very tender. Serve.


Dried shiitake mushrooms and Shaoxing wine can be purchased in Chinese/Oriental speciality shops or online.

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