Chinese Braised Chicken w/ Lily Buds, Wood Ear & Shiitake Mushrooms Recipe (金針雲耳雞)
This is a simple braised chicken dish combined with multiple rehydrated ingredients, for an aromatic entrée that pairs well with rice! Just like how my mother used to make it!
Ingredients
- 25 g dried lily buds
- 8 dried shiitake mushrooms
- 10 g dried wood ear mushrooms
- 1 lb chicken thighs, cut into bite-sized pieces
- 1 small thumb ginger, julienned
- 1 stalk scallion, chopped
- 1 tbsp cooking oil
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing Wine
FOR THE SAUCE:
- 1 tbsp dark soy sauce or to taste
- 2 tbsp oyster sauce or to taste
- 3/4 cup mushroom soaking liquid (or water)
- 1 tbsp sugar
- 1/4 tsp sesame oil
- 3 dashes white pepper powder
Instructions
- Soak dried lily buds, shiitake mushrooms and wood ear mushrooms, separately, in warm water until softened. Reserve the mushroom soaking liquid. When they've been rehydrated, remove tough ends from the lily buds, cut each shiitake mushroom into 3-4 pieces and roughly chop the wood ear mushrooms.
- Marinate chicken thighs in 2 tbsp oyster sauce for at least 15 minutes.
- In a separate bowl, mix together 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 3/4 cup mushroom soaking liquid (or water), 1 tbsp sugar, 1/4 tsp sesame oil and 3 dashes of white pepper powder.
- Heat 1 tbsp of cooking oil on a large pan.
- Add the ginger and stir for about 30 seconds.
- Transfer the chicken thigh pieces into the pan and sear both sides until no longer pink.
- Add 1 tbsp of Shao Xing wine and the sauce mixture into the pan.
- Add the lily buds, shiitake and wood ear mushrooms and stir until all ingredients are well combined. Press the ingredients down onto the pan, then cover w/ a lid and simmer on low heat for 20 minutes, stirring halfway.
- After 20 minutes of braising, turn off the fire and give the ingredients a final mix. Taste and add more oyster sauce or dark soy sauce if necessary, then garnish with chopped scallions.
- Enjoy!