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Serve this Chicken with Chinese Mushrooms recipe with Homemade Fried Rice for a meal that’s so good and authentic; your guests will think it came from a Chinese restaurant!
Know Before You Scroll
What You’ll Need
Chicken breast (or thighs), dried wood ear mushrooms, fresh shiitakes, garlic, ginger, oyster sauce, low-sodium soy sauce, Shaoxing wine or dry sherry, and green onions.
Flavor Profile
Deeply savory and mushroom-forward, with plenty of garlic and ginger and a glossy sauce that’s perfect over rice.
Difficulty Level
Easy. Most of the work is simple chopping and stir-frying.
Equipment Needed
Chicken breast, dried wood ear mushrooms, fresh shiitakes, garlic, ginger, oyster sauce, low-sodium soy sauce, Shaoxing wine or dry sherry, and green onions.
Top Tip
Don’t reduce the sauce until it disappears. You want it thick enough to cling to the chicken and mushrooms but loose enough to spoon over rice.
Ingredient Swaps
Boneless chicken thighs work beautifully in place of breasts. Dried shiitakes can replace the wood ears, although the texture and flavor will be different. For an alcohol-free version, replace the wine with additional mushroom soaking liquid or chicken stock.
In The Test Kitchen
This is one of those older recipes I didn’t want to reinvent just for the sake of updating it. It has been made and enjoyed by readers for years, so my goal with this refresh was to make the instructions clearer, update the ingredient guidance, and give you better visual cues without changing what people already love about it.
The biggest update is being more specific about the mushrooms. I use wood ear mushrooms alongside fresh shiitakes. Wood ears have a springy, slightly chewy texture, while shiitakes are softer and meatier, so using both gives this simple stir-fry much more texture.
I also adjusted the instructions so you start with less soy sauce and add more to taste. Oyster sauce and soy sauce vary quite a bit between brands, and it’s much easier to add more seasoning than fix a sauce that’s too salty.
Ingredient Notes
Chinese Mushrooms
Best Choice
Look for dried mushrooms labeled wood ear, black fungus, or dried black fungus. Once rehydrated, they have a distinctive springy, pleasantly chewy texture.
Substitutions
Dried shiitake mushrooms can be used if you can’t find wood ears. They’ll give you a softer texture and a stronger mushroom flavor, so expect the finished dish to be a little different.
Where To Find
Look in Asian grocery stores or the international section of larger supermarkets. Dried mushrooms are usually sold in bags and expand considerably once soaked.
Fresh Mushrooms
Best Choice
Choose firm shiitakes with plump caps. Remove the tough stems before cooking.
Substitutions
Cremini mushrooms can work when shiitakes aren’t available, although they have a milder flavor.
Oyster Sauce
Best Choice
Oyster sauce provides much of the rich, savory-sweet character of this sauce, so it’s my first choice.
Substitutions
Hoisin sauce can work if necessary, but it’s sweeter and has a different flavor profile. Teriyaki sauce can also work in a pinch, but teriyaki is Japanese rather than Chinese and isn’t a direct substitute for oyster sauce. It will change the character of the finished dish, so start with less and adjust to taste.
Where to Find
Look for oyster sauce in the Asian or international foods aisle of most well-stocked supermarkets, usually near the soy sauce and hoisin sauce. Asian grocery stores will typically have a wider selection.
Wine
Best Choice
Shaoxing rice wine gives the sauce another layer of savory depth.
Substitutions
Dry sherry works very well and is often easier to find. For an alcohol-free version, use an additional 2 tablespoons (30ml) of strained mushroom soaking liquid or chicken stock.
Where to Find
Asian supermarkets, online, or the international foods aisle of most well-stocked supermarkets.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Rehydrate The Mushrooms
Cover the dried mushrooms with boiling water and leave them for about 20 minutes. They should expand considerably and become flexible and tender.
Lift them out rather than pouring everything through a strainer so any grit stays behind. Strain ¼ cup of the soaking liquid separately—you’ll use that flavorful liquid in the sauce.
2
Build The Flavor Base
Heat the oil in your wok until hot, then add the garlic and ginger.
Keep everything moving for about 30 seconds. You’re looking for that moment when the garlic and ginger smell wonderfully fragrant, not for them to brown.
3
Cook the chicken
Add the chicken and spread it across the hot wok. Let it pick up a little golden color before tossing it.
It doesn’t need to be completely cooked yet. It will finish cooking with the mushrooms and sauce.
4
Add Both Mushrooms
Add the fresh shiitakes and rehydrated wood ears. Cook until the shiitakes have softened and the moisture they’ve released has mostly cooked away.
You’ll notice the contrast already—the shiitakes become soft and meaty while the wood ears retain more of their springy texture.
5
Finish With The Sauce
Add the oyster sauce, 2 tablespoons soy sauce, wine, mushroom liquid, and cornstarch slurry.
Cook until everything is glossy and beautifully coated. Don’t cook away all that sauce. You want enough left in the wok to work its way down into the rice when you serve it.
Taste before adding the final tablespoon of soy sauce.
More Chinese Recipes
Recipe
Chicken with Chinese Mushrooms
Ingredients
- 1 cup dried wood ear mushrooms (black fungus)
- 1 tablespoon vegetable oil
- 2 cloves garlic (finely chopped)
- 1 2-inch/5cm piece fresh ginger (peeled and grated)
- 1 lb boneless skinless chicken breast or thighs (cut into bite-sized pieces)
- 8 oz fresh shiitake mushrooms
- 3 tablespoons oyster sauce
- 3 tablespoons low-sodium soy sauce (divided, plus more to taste)
- 2 tablespoons Shaoxing wine (or dry sherry)
- ¼ cup reserved mushroom soaking liquid
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 green onions (thinly sliced)
Instructions
- Soak the mushrooms. Place the dried wood ear mushrooms in a bowl and cover generously with boiling water. Let them soak for about 20 minutes, or until completely rehydrated and tender.
- Drain and prepare. Lift the mushrooms from the soaking water and gently squeeze out excess liquid. Reserve at least ¼ cup (60ml) of the soaking liquid and strain it through a fine-mesh strainer to remove any grit. If the mushrooms are very large, tear or slice them into smaller pieces.
- Start the stir-fry. Heat the oil in a wok or large skillet over medium-high to high heat. Add the garlic and ginger and stir-fry for about 30 seconds, just until fragrant. Don’t let the garlic brown.
- Cook the chicken. Add the chicken and spread it into an even layer. Stir-fry for 2 to 3 minutes, tossing occasionally, until lightly golden in spots but not completely cooked through.
- Add the mushrooms. Add the fresh shiitakes and rehydrated wood ear mushrooms. Stir-fry for another 2 to 3 minutes, until the shiitakes soften and the liquid they release begins to cook away.
- Make it saucy. Mix the cornstarch and water until completely smooth. Add the oyster sauce, 2 tablespoons of the soy sauce, Shaoxing wine or sherry, reserved mushroom liquid, and cornstarch mixture.
- Bring to a boil and cook for 2 to 3 minutes, stirring frequently, until the chicken is cooked through and the sauce is glossy and thick enough to coat the chicken and mushrooms, but still loose enough that there’s some sauce left to spoon over rice.
- Taste before adding more soy sauce. Add some or all of the remaining tablespoon as needed. Stir most of the green onion through the finished dish, reserving a little for serving. Serve immediately.
Tips
Erren’s Top Tips
Taste Before Adding All The Soy Sauce: Oyster sauce and soy sauce both contribute salt, and brands vary. Start with 2 tablespoons of soy sauce, let the sauce finish cooking, then taste. Add the remaining tablespoon only if it needs it. A Note On Oyster Sauce Substitutions: Oyster sauce gives this dish its distinctive savory flavor, so use it when you can. Hoisin or teriyaki can work when you’re in a pinch, but neither is a direct substitute. Hoisin is sweeter, while teriyaki is a Japanese sauce with a distinctly different flavor profile. If you use either, expect the finished dish to taste different—and start with less, then adjust to taste. Keep Some Sauce: The sauce should cling to the chicken and mushrooms but shouldn’t reduce until the wok is dry. That extra glossy sauce is one of my favorite parts once it hits the rice. Don’t Crowd A Small Pan: A wok is ideal, but a large skillet works too. If your pan is small, cook the chicken in batches so it stir-fries rather than steams. Strain That Mushroom Liquid: The soaking water has great mushroom flavor, but dried mushrooms can leave grit behind. A quick trip through a fine-mesh strainer takes care of it. Cut The Chicken Evenly: Similar-sized pieces cook at roughly the same rate, which helps keep chicken breast tender.Variations & Add-Ins
Use Chicken Thighs: Boneless, skinless thighs stay especially juicy and can be substituted for the breast. Make It Alcohol-Free: Replace the Shaoxing wine with additional strained mushroom liquid or chicken stock. Add Vegetables: Bok choy, snow peas, or broccoli can turn this into an even more substantial meal. Keep them crisp-tender so they don’t water down the sauce. Change The Mushrooms: You can use dried shiitakes instead of wood ears if that’s what you can find. Just know you’re changing both the texture and flavor of the dish—and that’s perfectly fine.Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat until the chicken is hot throughout. If the sauce has thickened too much in the refrigerator, add a splash of water or chicken stock to loosen it. I prefer this freshly made because that’s when you get the best contrast between the two mushroom textures.
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FAQs
What are wood ear mushrooms?
Wood ear mushrooms are thin, dark mushrooms commonly sold dried. Once soaked, they expand considerably and develop a springy, slightly chewy texture rather than the softer, meatier texture of shiitakes.
Can I use dried shiitake mushrooms instead?
Yes. The original version of this recipe allowed dried shiitakes as an alternative. They’ll work, but the finished dish won’t have the same contrasting mushroom textures.
Can I make Chicken with Chinese Mushrooms without a wok?
Absolutely. Use the widest skillet you have and get it properly hot before adding the chicken. Avoid overcrowding the pan.
What can I substitute for oyster sauce?
Hoisin can work, although it’s sweeter and tastes different. Teriyaki can also be used in a pinch, but it is a Japanese sauce, not a Chinese ingredient, and will noticeably change the flavor of this dish. Neither should be considered a direct replacement for oyster sauce.
Can I make it without alcohol?
Yes. Replace the 2 tablespoons of Shaoxing wine or dry sherry with the same amount of strained mushroom soaking liquid or chicken stock.
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