Shiitake Mushroom Chicken Stew

香菇炖鸡

Shiitake Mushroom Chicken Stew — Home-styleShanghai home cooking.

Ingredients

• boneless, skinless chicken thighs
• dried shiitake mushrooms
• light soy sauce
• Shaoxing wine
• scallions

Instructions

1. Soak dried shiitakes in 300 ml warm water + 1 tbsp Shaoxing wine for 30 minutes. Reserve soaking liquid; squeeze mushrooms dry and slice. (Mushrooms plump and soft, liquid cloudy amber)
2. Heat 1 tsp oil in a heavy pot over medium heat. Add scallion whites and stir 1 minute until fragrant. (Scallions soften and turn translucent at edges)
3. Add chicken; stir-fry 3 minutes until opaque. Add mushrooms and stir 2 more minutes. (Chicken loses pink hue entirely, surface dries slightly)
4. Pour in reserved mushroom liquid, remaining Shaoxing wine, and light soy. Bring to simmer, then cover and cook 25 minutes on low heat. (Gentle steam escapes lid edge steadily)
5. Uncover, increase heat to medium-low. Simmer 5 minutes until sauce lightly glazes chicken. Garnish with green scallion tops. (Sauce clings thinly, no pooling liquid remains)