ShandongEasy 35 min serves 3

Huangmen Chicken with Rice (黄焖鸡米饭)

Name: Huangmen Chicken with Rice (黄焖鸡米饭)
Total time: 35 min
Yield: 3 servings
Cuisine: Shandong
Ingredients: chicken thighs (bone-in or boneless), 3 cm chunks; dried shiitake mushrooms; green bell pepper, cut into chunks; potato, peeled and cubed (optional); ginger, sliced; garlic cloves; light soy sauce; dark soy sauce; oyster sauce; sugar; neutral oil

黄焖鸡米饭 · huáng mèn jī mǐ fàn

家庭快手版 · Home version: The 'yellow-braised' method means chicken braised in soy and caramel color until the sauce turns golden-brown and rich. The famous chain version adds mushrooms and green peppers on top of rice — the home version does the same, one pot, no fuss.

Huangmen chicken rice went from a Shandong home dish to one of China's biggest fast-food chains — the story goes that a small stall in Jinan started serving chicken braised in a soy-mushroom sauce over rice, and the line never ended. The home version is the same soul: chicken legs, shiitake, a savory golden sauce, ladled over rice until the grains turn amber.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Comfort Food One-Pot

Ingredients

chicken thighs (bone-in or boneless), 3 cm chunks鸡腿肉（带骨或不带骨）🛒 local600 g
dried shiitake mushrooms干香菇🏮 asian8 (about 30 g)
green bell pepper, cut into chunks青椒🛒 local1 large
potato, peeled and cubed (optional)土豆（可选）🛒 local1 medium
ginger, sliced姜片🛒 local4 slices
garlic cloves蒜瓣🛒 local4 cloves
light soy sauce生抽🏮 asian2 tbsp
dark soy sauce老抽🏮 asian1 tsp
oyster sauce蚝油🏮 asian1 tbsp
sugar白糖🛒 local1 tsp
neutral oil食用油🛒 local1 tbsp

chicken thighs (bone-in or boneless), 3 cm chunks: Bone-in adds flavor; boneless is easier to eat. Mix is fine.

dried shiitake mushrooms: Soak in warm water 30 minutes. Save the soaking water — it's the flavor base.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Soak the shiitake in warm water 30 minutes. Squeeze dry, slice thickly, and reserve the soaking liquid.
泡发香菇
🔍 Look for 30 分钟 · 30 minutes
Visual: 香菇饱满完全泡发，没有硬芯Mushrooms are plump and fully rehydrated, no hard core
You know it's right when: 香菇伞手感松软有弹性Mushroom caps feel spongy and springy
2Pat chicken dry. Heat oil in a pot over medium-high. Sear the chicken in one layer until golden on all sides, about 5 minutes total.
煎鸡块
🔍 Look for Medium-high 5 分钟 · 5 minutes
Visual: 鸡块表面金黄，肉汁封在内部Chicken is golden-brown on the outside, juices sealed in
You know it's right when: 鸡块轻松脱离锅底——已经起壳Chicken releases from the pan — it has a crust
3Add ginger, garlic, and mushrooms. Stir-fry 1 minute until the mushrooms smell toasty.
炒香香菇
🔍 Look for Medium-high 1 分钟 · 1 minute
Visual: 香菇边缘金黄；香气变得深沉带菌菇味Mushroom edges turn golden; aroma turns deep and woodsy
You know it's right when: 香菇味浓郁咸鲜The mushroom smell is strong and savory
4Add soy sauces, oyster sauce, and sugar. Stir 1 minute to coat. Pour in the reserved mushroom water plus enough water to barely cover the chicken. Boil, then cover and simmer 15 minutes.
加料焖煮
🔍 Look for Medium-low 15 分钟 · 15 minutes
Visual: 汤汁金黄；鸡块和香菇小火慢滚Liquid is golden-brown; chicken and mushrooms simmer gently
You know it's right when: 筷子能轻松扎透鸡块——基本熟透A chopstick pierces the chicken easily — nearly tender
5Add potatoes (if using) and simmer 8 more minutes, then add the bell pepper. Simmer 3 minutes until the pepper is bright but still crisp.
下配菜
🔍 Look for Medium heat 8 分钟 + 3 分钟 · 8 + 3 minutes
Visual: 土豆用叉子能戳透；青椒鲜绿油亮Potatoes are fork-tender; peppers are bright green and glossy
You know it's right when: 青椒块能弯但掰起来还是脆的Pepper chunks bend but still snap
6Taste and adjust salt. Turn up the heat and reduce the sauce 2-3 minutes until slightly thickened. Ladle generously over steamed rice.
收汁浇饭
🔍 Look for High heat 2-3 分钟 · 2-3 minutes
Visual: 汤汁浓稠到刚好挂在鸡块上Sauce thickens just enough to cling to the chicken
You know it's right when: 酱汁能挂勺——不稀也不黏成糖浆Sauce coats a spoon — not watery, not syrupy

Tips

· The mushroom soaking water is 80% of this dish's flavor. Never discard it.
· Bone-in thighs make a richer sauce; boneless is easier for kids.
· The sauce should be slightly loose at first — it thickens as it sits on hot rice.
· Make double and freeze half. It reheats beautifully.

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

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

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

Ingredient swaps

Can't find an Asian-market staple? Use these.

Swap: light soy sauce
→ regular soy sauce
Ratio: 1:1 · Slightly saltier — dial salt back by a pinch.
Swap: dark soy sauce
→ light soy + ½ tsp sugar + drop of molasses
Ratio: 1:1 · Gets the color without the bottle.
Swap: oyster sauce
→ hoisin + ½ tsp fish sauce (or soy)
Ratio: 1:1 · Sweeter and thicker; thin with a little water.

Don't make these mistakes

The traps every home cook hits — and how to avoid them.

✗ Crowding the pan — ingredients steam instead of sear.
✓ Fix: Cook in batches; give each piece room to brown.
✗ Adding sauce too early — the wok cools and flavors dull.
✓ Fix: Push food up the wok wall, add sauce to the hot center, toss fast.