ChineseDongbei stewed chicken with mushrooms
Xiǎo jī dùn mógu (小鸡炖蘑菇) — Heilongjiang chicken braised with wild hazel mushrooms and glass noodles
Ask anyone from Heilongjiang what their grandmother cooked when guests arrived and this is the likely answer: a farmyard chicken stewed in a big iron pot with dried hazel mushrooms gathered from the forests of the Greater Khingan range. The mushrooms give a deep, woodsy flavour to a dark, lightly sweet soy gravy, and glass noodles go in at the end to drink up the juices. Bone-in chicken keeps it rich and tender. Serve in big bowls with steamed rice or cornbread, and a crunchy cabbage salad on the side. Chef's tip: let the soaking water from the mushrooms settle, then pour it gently into the pot and leave the grit behind.
- Prep
- 30 min
- Cook
- 45 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 520 kcal
Ingredients
For the stew
- 2 ⅛ oz dried hazel mushrooms (zhen mo)or dried wild mushroom mix or shiitake
- 2 cups warm waterfor soaking
- 2 ¼ lb bone-in chicken thighs and drumstickschopped into 4–5 cm pieces
- 2 tbsp neutral oil
- ½ oz rock sugar
- ⅔ oz fresh gingersliced
- 4 garlic cloveslightly crushed
- 3 spring onionscut into lengths
- 2 tbsp Shaoxing rice wineor the same amount of chicken stock with 1/2 tsp rice vinegar for an alcohol-free version
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 ½ cups hot water
- 3 ½ oz sweet potato glass noodlessoaked in warm water for 20 minutes
- ½ tsp salt
To serve
- ⅓ oz coriander (optional)chopped
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Method
0/8 doneStep 1: Soak 2 ⅛ oz dried hazel mushrooms (zhen mo) in 2 cups warm water for 30 minutes. Lift them out, swish in a bowl of fresh water and rinse under the tap to remove grit; skipping this is the common mistake and leaves the stew sandy. Let the soaking water settle.
30 minStep 2: Put 2 ¼ lb bone-in chicken thighs and drumsticks in a pot of cold water, bring to the boil and blanch for 2 minutes. Drain and rinse. Use a separate board for the raw chicken and wash it afterwards.
8 minStep 3: Heat 2 tbsp neutral oil and ½ oz rock sugar in a heavy pot or wok over a medium heat, stirring until the sugar melts and turns amber, about 2 minutes.
2 minStep 4: Add the chicken and stir-fry for 3–4 minutes until coated in caramel and lightly browned.
4 minStep 5: Add ⅔ oz fresh ginger, 4 garlic cloves, 3 spring onions, 2 star anise and 2 dried red chillies and stir for 1 minute until fragrant. Pour 2 tbsp Shaoxing rice wine around the edge of the pot, then add 2 tbsp light soy sauce and 1 tsp dark soy sauce.
2 minStep 6: Add the mushrooms, 2 ½ cups hot water and about 300 ml of the mushroom soaking water, poured gently so the sediment stays behind. Bring to the boil, cover and simmer over a low heat for 30 minutes.
30 minStep 7: Check the chicken: the thickest piece must reach 165°F (165 °F) with clear juices, and the meat should pull easily from the bone.
Step 8: Stir in the drained 3 ½ oz sweet potato glass noodles and ½ tsp salt and simmer uncovered for 5–6 minutes, until the noodles are soft and the gravy has thickened slightly. Scatter with coriander and serve.
6 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 36 g
- Fat
- 23 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dongbei stewed chicken with mushrooms take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of dried hazel mushrooms (zhen mo)?
- Aubergine, diced, same weight.
- What can I use instead of rock sugar?
- Caster sugar, same amount.
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