This recipe for chicken with Chinese mushrooms is so good and authentic; your guests will think it came from a Chinese restaurant!
I recently discovered a Chinese grocery store in my town. I love cooking homemade Chinese food, so I just had to stop in.
They had an amazing selection of dried mushrooms that I’ve seen in restaurant food but have never seen in the grocery store. The mushrooms I chose were called, black mushrooms. They looked like the ones I see most often in Chinese dishes.
One of my favorite dishes from my local Chinese restaurant is Chicken with Chinese Mushrooms. Its made in a deep flavored sauce I just had to try to replicate and I have to say, I came really close!
This is a fantastic recipe that is super simple and tastes amazing!
Why this recipe works:
- You can’t order takeout in the amount of time it takes to make this dish!
- Adding the liquid from the soaked mushrooms is the perfect natural flavor addition to the sauce.
- The recipe uses either fresh or dried mushrooms making ingredients readily available.
Evolving This Recipe
When I first created this recipe, I made it exclusively with dried Chinese Mushrooms. It tasted great, but I wanted to use ingredients that are easily found.
So, I added a mixture of dried and fresh mushrooms to show that if you can’t find dried Chinese mushrooms, it’s not the end of the world.
I went with dried shiitake mushrooms instead of actual Chinese mushrooms because they are not only easy to find, but they are absolutely delicious and fit the bill wonderfully.
I chose to let you to choose the cut of chicken you like best. I chose thighs because I feel dark meat chicken is more flavorful, but white meat is preferred by many. It’s your choice.
I have to admit that dried, these mushrooms don’t look too appetizing. Believe me, once they are re-hydrated they are packed with flavor and become the star of the dish!
During my shopping, I also picked up some Chinese rice wine (get it here on Amazon), which I’ve meaning to buy forever! Wow, it adds such an authentic flavor! If you’ve never tried it – I highly recommend it for your Asian dishes.
Here’s how to make this delicious dish:
In a small bowl, soak the mushrooms in boiling water for 20 minutes or until they become tender.
Once re-hydrated, Remove the mushrooms with a slotted spoon and squeeze out any excess liquid. Reserve 1⁄4 cup of the liquid and set aside. This makes is the mushroom stock.
Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok and add the garlic.
Followed by the ginger.
Stir-fry for about 30 seconds. Add the chicken.
Stir-fry until the pink on the outside is no longer visible.
Add the fresh mushrooms.
Cook until tender and the liquid they release cooks down. Add the soaked mushrooms.
Stir-fry another 2 or 3 minutes. Add the oyster sauce, dark and light soy sauce.
Add the rice wine.
Add cornstarch mixed with water to thicken.
Bring to a boil and stir-fry until the mushrooms are coated and the sauce has thickened (another 2 or 3 minutes).
Add the green onions.
Stir together with the chicken, mushrooms, and thick luscious sauce.
Serve and enjoy every last bite!
Cook’s Tips:
- If you can’t find dried mushrooms, the fresh shiitake mushrooms work great on their own.
- Having trouble finding Chinese rice wine? You can replace it with dry sherry (which until now, I have always used in my Chinese cooking and it works really well).
- Need an alternative to oyster sauce? Try using hoisin sauce or teriyaki sauce. Both are great options.
- Need a alcohol free recipe? Just use the mushroom or chicken stock instead.
- I like to keep the mushrooms whole, but if they are too large, you can slice them.
- Cornstarch & water is used to thicken this sauce. Be sure that they are mixed until smooth to prevent clumping when added. When in doubt, run it through a strainer.
Making the perfect stir-fry
- Have all the ingredients prepped before starting. Things move quickly with a stir-fry. Have the ingredients cut & sliced, and your liquids measured before starting
- Have your ingredients ready by wok. Having everything ready and close by helps add things quickly, making sure everything is cooked properly.
- If you have a wok, use it. Woks have a large cooking area and retains heat well, making it perfect for for stir-fries.
- Don’t have a wok? Choose a pan with a large surface area and plenty of space to stir fry and heat your pan before adding the oil. Heating will help prevent sticking.
- Cornstarch and water
Recipe Variations:
- Serve with a side of noodles or fried rice.
- Skip the chicken and just add vegetables: bok choy, carrots, and zucchini.
Make this a pantry dish:
Buy extra dried mushrooms and keep them in your pantry along with fresh garlic, ginger and shallots (they don’t need to be refrigerated) and this dish can be made anytime as a meat free stir-fry. Just use the shallots instead of green onion and add them at the same time as the garlic and ginger.
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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
- 1 cup dried black Chinese mushrooms or shiitake mushrooms
- 1 tablespoon vegetable oil
- 2 cloves garlic chopped
- 1 2-inch piece of fresh ginger grated
- 2 large chicken breasts (or 4 chicken thighs), cut into chunks
- 8 oz shiitake fresh shiitake mushrooms
- 3 tablespoons oyster sauce
- 3 tablespoons low sodium soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1⁄4 cup mushroom stock Made from the reserved liquid from soaking mushrooms
- 1 tablespoon cornstarch mixed until smooth with 3 tablespoons of water
- 1 green onion sliced into rounds
Instructions
-
In a small bowl, soak the mushrooms in boiling water for 20 minutes or until they become tender.
-
Remove the mushrooms from the water with a slotted spoon and squeeze to remove any excess liquid. Reserve 1⁄4 of the liquid and set aside (this is the mushroom stock).
-
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 for about 30 seconds.
-
Add the chicken and stir-fry about a minute. Add the fresh mushrooms and cook until tender and the liquid they release cooks down.
-
Add the soaked mushrooms and stir-fry another 2 or 3 minutes.
-
Add the oyster sauce, dark and light soy sauce, rice wine or sherry, the mushroom stock, and cornstarch mixture. Bring to a boil and stir-fry until the mushrooms are coated and the sauce has thickened (another 2 or 3 minutes).
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Stir in the green onion. Serve immediately with fried rice or side of your choice.
Recipe Notes
This recipe can be made with a mixture of fresh and dried mushrooms or just one of the two. It works great how ever you make it.
If you omit the dried mushrooms, use chicken stock instead of the mushroom stock.
Update Notes: This post was originally published in June of 2014, but was republished with tips, step by step photos, a recipe change, and video in August of 2018.
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!
missy says
This dish was amazing! I’m always looking for new Asian dishes Thank you for sharing.
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 🙂
Gail says
I have similar recipe without the sherry wine. I add pineapple chunks after it’s cooked. Thank you Erren for posting. Will try the rest of your recipe😊