Photograph of the finished Braised chicken with mushrooms

China · Gà hầm nấm hương Đông Bắc

Braised chicken with mushrooms

1 hr 40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 4 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 8.5 oz
  • Photograph of Glass noodles Glass noodles 11.3 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.8 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Rock sugar Rock sugar 2.1 oz

Method

  1. 1 Soak the shiitake mushrooms for 30 minutes, then reserve all the soaking water.
  2. 2 The mushroom soaking water is the core flavor of the dish; discarding it leaves only chicken stewed in plain water.
  3. 3 Fry the chicken pieces in oil for 8 minutes until the outside is golden brown.
  4. 4 Melt the rock sugar, then pour in the soy sauce, rice wine, and mushroom soaking liquid.
  5. 5 Simmer over low heat for 45 minutes with ginger and cinnamon until the chicken is tender and falls off the bone.
  6. 6 Add the vermicelli noodles during the last 6 minutes to allow them to absorb all the broth, then sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: pressure cook for 15 minutes, then release the pressure naturally; add the noodles after opening the lid.

Start cooking