Chicken Mushroom Stew
小鸡炖蘑菇 · xiǎo jī dùn mó gū
Every August, my aunt in Yichun would hike into the Greater Khingan Range with a bamboo basket. She’d return at dusk with porcini, oyster, and wood ear mushrooms — dried on our sun-baked brick roof for months. That scent of forest and sun still clings to my mother’s clay pot when she simmers this stew.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- bone-in chicken thighs带骨鸡大腿🛒 local800 g
- dried wild mushrooms (porcini or mix)野生干蘑菇（牛肝菌或混合）🏮 asian30 g
- scallion小葱🛒 local40 g
- ginger生姜🛒 local30 g
- light soy sauce生抽🏮 asian30 ml
bone-in chicken thighs: Skin-on preferred. Sub: bone-in chicken legs (drumstick + thigh attached). Avoid breast — too dry.
dried wild mushrooms (porcini or mix): Look for 'wild foraged' label. Sub: dried shiitake (25g) + dried wood ear (5g) — soak 8 hrs in cool water.
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Instructions
1Soak dried mushrooms in 500 ml cool water for 8 hours or overnight. Reserve soaking liquid (strain through cheesecloth). Slice mushrooms, keeping stems tender.
泡发水是精华，必留
🔍 Look for 8 小时 · 8 hoursVisual: 蘑菇饱满有弹性，散发泥土清香Mushrooms are plump, elastic, and release earthy aroma
You know it's right when: 水呈淡琥珀色，无泥沙Liquid turns pale amber, no grit remains
2Rinse chicken; pat dry. Heat a 4.5-L enameled Dutch oven over medium-high. Brown chicken skin-side down in batches until crisp and golden (6–7 min per batch).
分批煎，防降温
🔍 Look for Medium-high 6–7 分钟 · 6–7 minutesVisual: 皮起泡、边微卷，呈深金色Skin blisters and curls at edges, deep golden color
You know it's right when: 滋滋声变响；金黄油脂围住鸡块Sizzling intensifies; golden fat pools around pieces
3Remove chicken. Pour off all but 1 tbsp fat. Add ginger and scallion whites; stir-fry 1 min until fragrant.
姜葱爆香，去腥增鲜
🔍 Look for Medium heat 1 分钟 · 1 minuteVisual: 姜粒滋滋作响，释放辛辣香Ginger sizzles actively, releasing sharp aroma
You know it's right when: 蒸汽短促喷发Steam rises in quick bursts
4Return chicken. Add mushrooms and reserved soaking liquid. Bring to simmer, then reduce heat to low. Cover and cook 1 hour.
泡发水全入，风味核心
🔍 Look for Low heat 1 小时 · 1 hourVisual: 汤边微泡，水面仅微颤Broth bubbles gently at edge, surface barely trembles
You know it's right when: 菇香变醇厚；鸡皮变软Mushroom aroma deepens; chicken skin softens
5Uncover. Skim surface fat. Add scallion greens. Simmer uncovered 10 more minutes to concentrate flavor. Taste and adjust with salt only — no extra soy.
最后10分钟敞盖收香
🔍 Look for Medium-low 10 分钟 · 10 minutesVisual: 汤汁略收，能薄薄挂勺Broth reduces slightly, coats spoon lightly
You know it's right when: 香气变得醇厚圆润Aroma becomes rich and rounded
Tips
- · Never skip soaking mushrooms overnight — rushed hot-water soak makes them tough and bland.
- · The best chicken thighs are from pasture-raised birds: look for deep orange fat and firm texture.
- · Add a 2-cm piece of star anise (1 whole) during last 20 minutes for subtle warmth — optional but traditional in northern Heilongjiang.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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