China · Chinese
Chicken simmered with mushrooms
A home banquet dish of chicken and mushrooms simmered gently. Closely related versions appear in Northeast China, Hebei and Huaiyang cooking. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation “Mogu wei ji” belongs to the family of chicken-and-mushroom stews that includes the Northeast “小鸡炖蘑菇” and the imperial “口蘑肥鸡”, with roots in Manchu hunting culture. This adaptation uses cultivated dried mushrooms to stay safe at home. Uses cultivated dried shiitake or tea-tree mushroom instead of wild hazel mushroom to avoid the risk of misidentification at home; mushroom soaking water is filtered into the broth. Chicken must reach ≥74°C. Contains chicken; light soy contains soy and wheat; rice wine contains alcohol. 百度百科：野蘑菇炖鸡 — Stir-fry chicken, then simmer with filtered mushroom-soaking water; therapeutic claims excluded. https://baike.baidu.com/item/%E9%87%8E%E8%98%91%E8%8F%87%E7%82%96%E9%B8%A1%E8%82%89 百度百科：柴鸡炖蘑菇 — Stage-wise simmering and the “salt-at-the-end” tip. https://baike.baidu.com/item/%E6%9F%B4%E9%B8%A1%E7%82%96%E8%98%91%E8%8F%87/7822403 FoodSafety.gov: Safe Minimum Internal Temperature — ≥74°C centre temperature for chicken. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.
Ingredients
- three-yellow chicken, half bird in pieces (~700 g)700 g
- dried shiitake mushrooms40 g
- ginger15 g
- scallion20 g
- light soy sauce20 ml
- Shaoxing rice wine20 ml
- rock sugar5 g
- salt2 g
- neutral cooking oil15 ml
- drinking water800 ml
Directions
- 1
Soak dried shiitake in warm water for about 1 hour until soft, trim hard stems, and strain the soaking water through a fine sieve. Blanch chicken pieces in cold water for about 2 minutes, then rinse.
- 2
Heat oil in a wok, melt rock sugar over low heat until light amber, then add the chicken and toss for about 2 minutes to colour.
- 3
Add ginger, scallion and rice wine, sizzle briefly, then pour in the strained mushroom water plus drinking water to just cover the chicken.
- 4
Bring to a boil, then simmer 35 minutes; add the shiitake and simmer 15 more minutes until tender.
- 5
Season with soy sauce and salt, simmer 2 more minutes to tighten the broth, scatter scallion greens, divide into 4 bowls and serve.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.