This recipe for Chicken with Chinese Mushrooms is so good and so authentic, your guests will think it came from a Chinese restaurant!
I recently discovered a Chinese grocery in my town. I have always wanted to make homemade Dim Sum so I had to go in for some wonton wraps. While shopping, I saw they had a whole selection of dried mushrooms that I’ve seen in restaurant food, but have never seen in the grocery store. I chose the black mushrooms because they looked to be the most similar to the ones I see so often in Chinese dishes.
I have to admit that dried, these mushrooms don’t look too appetizing, but believe me, once they are re-hydrated they are packed with flavor and and become the star of the dish! If you can’t find Chinese mushrooms, shiitake mushrooms would be a perfect replacement.
While I was in there, I also picked up some Chinese rice wine which I have been looking for forever! Wow, it adds such an authentic flavor! If like me, you have trouble finding it though, you can replace it with dry sherry (which up until now I have always used in my Chinese cooking and it works really well).
I was trying to replicate a dish I get from my local Chinese restaurant when I created this recipe and guessed on the ingredients. I have to admit that it didn’t come out exactly like the dish I was basing it on (in other words, I guessed wrong), but it really was delicious!
Chicken with Chinese Mushrooms
On the table in less than 20 minutes, this is the perfect quick meal. No need to order take-out when you can whip up this scrumptious dish in no time.
Ingredients
- 12-15 dried black Chinese Mushrooms or shiitake mushrooms
- 2 cloves garlic chopped
- 1 2-inch pieceof fresh ginger grated
- 2 large chicken breasts pounded and cut into strips
- 3 tablespoons oyster sauce
- 3 tablespoons low sodium soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1/4 cup reserved liquid from soacking mushrooms or chicken broth
- 1 tablespoon cornstarch Mixed until smooth into 3 tablespoons of water
- 1 green onion sliced into rounds
- 1 tablespoon vegetable oil
Instructions
- In a small bowl, soak the mushrooms in warm water for 20 minutes or until they become tender.
- Remove the mushrooms from the water with a slotted spoon & squeeze to remove any excess liquid. Reserve about a 1/4 of the liquid and set aside. I like to keep the mushrooms whole, but if they are too large, you can slice them.
- Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Add the garlic and ginger to the hot oil. Stir-fry until about 30 seconds.
- Add the chicken and stir-fry about a minute.
- Add the mushrooms and stir-fry another 2 or 3 minutes.
Add the oyster sauce, dark & light soy sauce, rice wine or sherry, and the reserved mushroom liquid, and cornstarch mixture. Bring to a boil and stir-fry until the mushrooms are coated and the sauce has thickened (another 2 or three minutes).
- Stir in the green onion.
- Serve immediately with fried rice or side of your choice.
Jessica says
This looks delicious! I always try and do stir frys, but I don’t think I ever get my pan hot enough. I’ll just have to try again with this recipe.
Erren says
I’m so glad you like it! Please let me know how it comes out for you!
missfoodfairy says
This dish looks amazing! I’m always looking for new Asian dishes and I can’t wait to give this a try – I’ve pinned it for later use. Thank you for sharing and for the inspiration.
Erren says
Thanks so much missfoodfairy! 🙂
Janet says
This sounds great! How do you think it would turn out not using the oyster sauce? Or would you have another recommendation? Became allergic a few years back! 🙁
Thanks!
Erren says
Hi Janet, You’re not the first to say this. The liquid the mushrooms are soaked in add a lot of flavor so if you tale some of that and mix it with some cornstarch, it just may work. Let me know if you try it!
Jenny says
This is super yummy and easy too! It’s one of my mum’s favourites if we have Chinese food so I’ll cook this for her soon 🙂
Really liking your blog by the way, lots of recipes I want to try!
Erren says
Thanks Jenny, that’s so nice to hear! Please let me know if you end up making them!
terry says
It needs flour or cornstarch to thicken otherwise great
Erren says
Hi Terry, My sauce usually thickens when cooking, but I’ll test it and add it if I think it would work better. Thanks for the suggestion!
Ana Adler says
Wow, I made this last week and it turned out terrific! It’s a definite keeper. The only changes I made were using just one type of soy sauce instead of two and used natural rice vinegar instead of rice wine because that’s what I had. I also added more soaking juice for more sauce. What a winner! Thank you so much for sharing.
Erren says
Hi Ana, So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just want to say thank you for the feedback and I’m so happy to hear you enjoyed it! 🙂
Michelle says
Hi, Erren:
I don’t normally share my comments online about new recipes that I try. However, I felt compelled to do so because your recipe was that great. =)
My sister was craving Mushroom Chicken and so I pulled your recipe up because it looked the most authentic and boy was I glad that I came across it.
The only changes that I made were I added cornstarch to thicken it and just a tad bit of sugar. It was absolutely amazing!
Thank you so much for sharing it.
With much appreciation,
Michelle =)
Erren says
Hi Michelle, Thank you so much for making an exception and letting me know how much you enjoyed it! 🙂
Gareth says
Tried this tonight and it was outstanding. Very happy only made one small change which was to add corn powder to thicken…top recipes
Jen says
I’ll just say when I saw the picture of the chicken and mushrooms it looked exactly like how my dad makes it. Although my dad leaving in another state and asking how to make stuff hasn’t been an easy task. I did your recipe last night and let me just say it tasted just like my dads cooking! I’m so glad I stumbled on your site! And my boyfriend loved it also.. ?
Ken says
Hi Erren,
Wonderful recipe. Tried it tonight and was very impressed. The only difference from what I had growing up was the absence of the dark soy. And to ones whom want the sauce to thicken, add the mushroom water sparingly otherwise you will need to add corn powder or potato starch.
Erren says
Hi Ken, I’m so glad you enjoyed it! Thanks so much for the great feedback!
Howard tilling says
Very nice tried it a few times,
Jennifer says
I also had to thicken mine with corn starch. But this dish is siimply delicious! This is my second time making this and is a fave in my house! My husband said it takes like authentic chinese food it is too yummy. I am making it this time without the green onions but I think i will keep them next time. They also really set this dish off. Thank you so much for sharing this wonderful recipe! 🙂
Erren says
So wonderful to hear Jennifer! I’m so happy to hear you are enjoying my recipes! 😀
Ken Fletcher says
You obviously don’t know, but dried Chinese black mushrooms are shiitake mushrooms
Erren says
How kind of you to let me know. I always look forward to comments like this.
Zoe says
I just cooked this for lunch and my family LOVED it! This is a keeper! I’m so glad I found your recipe, Erren!
Erren says
That’s so fantastic, Zoe! Thanks for the great feedback! 😀
Jennifer Danielson says
This is my go to Asian food when we are home late is so good fast and feeds a bunch ty for posting we love it
Erren says
Hi Jennifer. Thank you so much for the great feedback! It’s so wonderful to hear!
Stephanie Khaw says
Hi, this sounds like another delicious version..what my mom does instead is marinate cut up chicken (chopstick size) in grated ginger, grated garlic, a drop of sesame oil(it’s really strong), light soya sauce, salt, ground white pepper, Chinese rice wine for about half an hour. Soak Chinese mushrooms (only in cold water with little light soya sauce mixed in, hot water makes it bitter) until soft. Slice mushrooms, sieve soaking water to remove grit. Then in hot pan with oil, fry up marinated chicken until cooked through. Add mushrooms. Add enough mushroom liquid and water to make as much gravy. Stew covered on low for about 10 min. Season to taste with more light soya sauce if needed. Thicken with paste of corn flour and water. Serve with sauteed green veg on side with white rice. My favorite comfort food.
Erren says
Sounds Wonderful, Stephanie. Thank you so much for sharing it with me 🙂