Braised Chicken With Shiitake Mushroom and Black Fungus (冬菇燜雞)

Looking for the ultimate Cantonese comfort food? Try this Braised Chicken With Shiitake Mushroom and Black Fungus (冬菇燜雞).

This soy saucy chicken goodness is the perfect companion to a steaming bowl of rice.

Ready in just under an hour—this will become your next favorite chicken dinner recipe.

Looking for a lighter alternative? Try our Steamed Chicken with Shiitake Mushrooms and Black Fungus (冬菇雲耳蒸雞).

Braised Chicken With Shiitake Mushroom and Black Fungus

Braised Chicken With Shiitake Mushroom and Black Fungus is a family favorite in Hong Kong.

Why? Because it checks all the boxes of what you crave in a Cantonese dish.

Meat? Check.

Veggies? Check.

Sauce to douse the rice with? Check.

This dish is sure to please even the pickiest eater.

Frequently Asked Questions For Braised Chicken With Shiitake Mushroom and Black Fungus

What can I serve this dish with?

Serve this dish a side of vegetables such as Pork and Broccoli Stir-Fry (西蘭花炒肉片) and a Cantonese soup such as Chinese Winter Melon Soup Recipe (冬瓜湯).

Can I prepare this in advance?

Yes. You can prepare this in advance and reheat it to serve. However, it is best served fresh.

Can this dish be frozen?

Yes. This can be frozen for up to 3 months. Simply thaw and reheat to serve.

Braised Chicken With Shiitake Mushrooms and Black Fungus

Elaine Fung

Delicious chicken in a rich brown sauce with velvety shiitake mushrooms and crunchy black fungus.

5 from 1 vote

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Chicken

Cuisine Chinese

Servings 4 servings

Calories 418 kcal

Ingredients

  

• 675 Grams Skinless Boneless Chicken Thighs
• 12 Medium Sized Rehydrated Shiitake Mushrooms Stems Removed
• 1/3 Cup Rehydrated Dried Black Fungus
• 4 Slices Ginger
• 4 Garlic Cloves Minced
• 2 Green Onion Cut Into Strips
• 2 Tbsp Oil

The Sauce

• 1 Tbsp Soy Sauce
• 1 Tbsp Dark Soy Sauce
• 2 Tbsp Oyster Sauce
• 10 Gram Rock Sugar Or 2 Tsp White Sugar
• 1 Cup Water

The Marinade

• 1/2 Tsp Salt
• 1/4 Tsp White Pepper
• 1 Tbsp Soy sauce
• 1 Tsp Cornstarch
• 1 Tbsp Water

Instructions

 

• Cut the chicken into large chunks and marinate for 15 minutes.
• Meanwhile, blanch the black fungus in some boiling water for 2 minutes, then drain, remove the hard stem. Cut into smaller pieces if necessary.
• Heat oil to medium, add ginger, and saute till fragrant.
• Increase heat to medium-high and add chicken, leave for 1 minute to brown, turn the meat over and leave for 1 minute.
• Add garlic and saute with the chicken, add mushrooms and then the black fungus, saute all the ingredients thoroughly for 5 minutes.
• Add the sauce, mix well and bring to a boil.
• Reduce heat to medium-low, cover, and cook for 20 minutes.
• Add green onions, stir and cook for 1 minute.

Notes

1. Dried Shiitake mushrooms and black fungus can be rehydrated in large batches. The shiitake mushrooms need soaking in cold water overnight, whereas the black fungus needs soaking for 30 minutes only. Remove the stems, and store them in Ziploc bags in the freezer. Thaw by soaking them in cold water for 20 minutes.

2. To soften dried shiitake mushrooms quickly, place them in a bowl of boiling water cover and leave for 30 minutes.