Braised Chicken with Dried Shiitake Mushrooms

Braised Chicken with Dried Shiitake Mushrooms

Tender Steak with silky soft mushrooms
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people


  • 8 Mariposa Farms Dried Shiitake Mushrooms
  • 4 boneless chicken thighs
  • 2 scallions
  • 2 tbsp cooking oil
  • 1 inch piece of ginger peeled, sliced
  • 2 tbsp Shaoxing wine
  • 200 ml chicken stock or water
  • 1 tbsp sugar
  • 2 tsp dark soy sauce
  • salt
  • 1 tsp sesame oil


  • Soak the dried mushrooms in hot water to cover for at least 30 minutes. Then cut them into quarters, reserving their soaking water.
  • Cut the chicken into similarly-sized pieces. Cut the scallions into 2-inch sections and separate the white and green parts.
  • Crush the whites slightly with the side of your knife handle. Slice the green parts thinly and set aside.
  • Add the cooking oil to a seasoned wok or braising pan over high heat.
  • Then add the chicken and stir-fry for a few minutes until lightly browned. When the chicken is nearly done, add the ginger and scallion whites and allow the hot oil to release their fragrance.
  • Add the Shaoxing wine, stir a few times, then add the mushrooms, their soaking water and enough stock or water to make up 300 ml. Add the sugar, soy sauce and salt to taste.
  • Bring to a boil, then cover the wok or pot, reduce the heat and simmer gently for 30 minutes, stirring occasionally.
  • Remove the lid, increase the heat and reduce the liquid to thicken the sauce. Adjust the seasoning, add the sliced scallion greens and sesame oil and serve.