Skip to content

How to Make Braised Chicken with Mushrooms

Braised Chicken with Mushrooms is a delicious dish that pairs perfectly with rice. The ingredients are simple and the cooking process is easy to master.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Chicken legs
  • Shiitake mushrooms (dried shiitake mushrooms are best)
  • Green bell peppers
  • Ginger slices
  • Dried chili peppers
  • Salt
  • Cooking wine
  • White pepper powder
  • White sugar
  • Soy sauce
  • MSG
  • Potatoes (optional)

Measurements

  • Chicken legs = 2 pieces
  • Shiitake mushrooms (dried shiitake mushrooms are best) = 5 pieces
  • Green bell peppers = 2 pieces
  • Ginger slices = 2 slices
  • Dried chili peppers = 5 to 6 pieces
  • Salt = 10g
  • Cooking wine = 10ml
  • White pepper powder = 5g
  • White sugar = 5g
  • Soy sauce = 5ml
  • Potatoes = 1 piece (optional, helps thicken the sauce)

Instructions

Preparation Phase

  • Wash the chicken legs and cut them into chunks approximately 4cm in size.
  • Slice the ginger and cut the dried chili peppers into small rings.
  • Slice the shiitake mushrooms and cut the green bell peppers into thin, horseshoe-shaped strips. If using dried shiitake mushrooms, wash off the dust, soak them overnight, and reserve the soaking water.
  • If using potatoes, cut them into irregular chunks similar in size to the chicken pieces.

Stir-frying Phase

  • Make caramelized sugar: Pour a base layer of oil into the wok. Add the white sugar while the oil is still cold. (This step has a certain level of difficulty; beginners can skip this and proceed to stir-frying the chicken, using dark soy sauce as a substitute for color.)
  • Heat over low heat. As the oil temperature rises, the white sugar will melt and turn a darker brown. Stir continuously during this process to prevent burning.
  • Quickly add the chicken chunks, increase the heat to high, and stir-fry rapidly! Add the cooking wine and continue stir-frying for a moment.
  • Add the ginger slices and dried chili peppers.
  • Add the soy sauce and stir-fry until evenly mixed.
  • Pour in the shiitake mushroom soaking water or clear water, ensuring the liquid is sufficient to cover the chicken.
  • Add the sliced shiitake mushrooms, white pepper powder, salt, and potatoes.
  • Stir-fry evenly, cover the pot, and simmer over medium-low heat for 15–20 minutes. If available, transfer to a clay pot for better results.
  • Once the chicken is tender and the sauce has thickened (do not reduce the sauce until it is completely dry), add the green bell peppers.
  • Add the MSG, stir-fry briefly to mix, and turn off the heat. The green bell peppers should be just cooked through; do not overcook them.

Additional Notes

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.