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 in my town. I’ve 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.
Why this recipe works:
- You can’t even 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.
- Having trouble finding dry mushrooms and rice wine? See my cooking tips for easy to find replacements.
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! While I was at the store, I also picked up some Chinese rice wine, which I have been looking for forever! Wow, it adds such an authentic flavor!
When I created this recipe, I was trying to replicate a dish I get from my local Chinese restaurant. So, I guessed at most of the ingredients. I’ll admit that it didn’t come out exactly like the dish I was basing it on. In other words, I guessed wrong, but it was still really delicious!
- If you can’t find Chinese mushrooms, shiitake mushrooms would be a perfect replacement.
- 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).
- I like to keep the mushrooms whole, but if they are too large, you can slice them.
- Serve with a side of noodles or fried rice.
- Skip the chicken and just add vegetables: bok choy, carrots, and zucchini.
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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.
- 12-15 dried black Chinese mushrooms or shiitake mushrooms
- 2 cloves garlic chopped
- 1 2-inch piece of 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 soaking mushrooms or chicken broth
- 1 tablespoon cornstarch mixed until smooth with 3 tablespoons of water
- 1 green onion sliced into rounds
- 1 tablespoon vegetable oil
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 and squeeze to remove any excess liquid. Reserve about 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 for 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 and light soy sauce, rice wine or sherry, 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 3 minutes).
- Stir in the green onion.
- Serve immediately with fried rice or side of your choice.
Update Notes: This post was originally published in June of 2014, but was republished with tips in July of 2018.