Shiitake and Shredded Chicken Noodles
香菇鸡丝面 · xiāng gū jī sī miàn
Every Chinese household has a version of this bowl, usually assembled from whatever is already in the pot: a few dried shiitake soaking from the night before, half a chicken breast, the last of the greens. It is the noodle people cook when someone at home is slightly unwell, and it is the one that travels best into a Western kitchen because dried shiitake and chicken breast are available everywhere.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh wheat noodles鲜面条🏮 asian280 g
- boneless skinless chicken breast鸡胸肉🛒 local250 g
- dried shiitake mushrooms干香菇🏮 asian20 g
- baby bok choy, halved lengthwise小白菜，纵剖对半🏮 asian200 g
- fresh ginger, sliced鲜姜，切片🛒 local10 g
- scallion, sliced, white and green separated小葱，切段，葱白葱绿分开🛒 local25 g
- light soy sauce生抽🏮 asian25 ml
- toasted sesame oil香油🏮 asian5 ml
- white pepper, freshly ground现磨白胡椒粉🛒 local1 g
fresh wheat noodles: Medium-width fresh noodles hold up best against the chunky mushrooms
boneless skinless chicken breast: Poach it whole and shred after — cut-up breast dries out much faster
dried shiitake mushrooms: Soak in 400 ml warm water for 30 minutes; keep the soaking liquid as the broth base
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Instructions
1Soak the dried shiitake in 400 ml (1¾ cups) warm water for 30 minutes. Lift them out, slice them, and keep the soaking water.
泡菇留水
🔍 Look for Low heat 30 分钟 · 30 minutesVisual: 菇盖完全柔软无硬心，泡菇水呈深褐色Caps are fully soft and pliable with no hard centre; the water is deep brown
You know it's right when: 菇盖能压扁回弹，菇柄如嫩肉般可撕开A cap squeezes flat and springs back, and the stem tears like tender meat
2Pour the soaking water into a pot, leaving the grit behind, and add 400 ml more water, the ginger and scallion whites. Bring to a bare simmer.
去沙建汤底
🔍 Look for Medium-low 5 分钟 · 5 minutesVisual: 汤色清亮琥珀，细小气泡附在锅壁而不破面Liquid is clear amber; tiny bubbles cling to the sides without breaking the surface
You know it's right when: 水面微微颤动——尚未出现俗称的『蟹眼』小泡The surface trembles slightly — what Chinese cooks call 'shrimp-eye' bubbles have not yet formed
3Slide in the whole chicken breast. Keep the liquid below a simmer and poach for 12 minutes, then turn off the heat and let it sit 5 minutes covered.
低温浸熟
🔍 Look for Low heat 17 分钟 · 17 minutesVisual: 鸡胸通体转为不透明白，汤汁保持清亮不浑The breast has turned opaque white throughout and the broth stays clear, not cloudy
You know it's right when: 竹签插入毫无阻力，流出汁水澄清A probe or skewer slides in with no resistance and the juices run clear
4Lift the chicken out and shred it along the grain into thick strands. Return the shreds to the broth with the sliced shiitake and soy sauce, and simmer 5 minutes.
撕丝回锅
🔍 Look for Medium-low 5 分钟 · 5 minutesVisual: 鸡丝水润带毛边，汤色转清亮褐色Chicken strands look juicy and slightly ragged; broth has darkened to a clear brown
You know it's right when: 手指轻撕即开而不散碎A strand pulls apart with your fingers without crumbling
5Cook the noodles in a separate pot of boiling water until just tender. Add the bok choy for the last 60 seconds.
面菜单煮
🔍 Look for High heat 60 秒 · 60 secondsVisual: 菜梗转半透明青玉色，菜叶塌软呈深绿Bok choy stems are translucent jade and the leaves have collapsed to a deep green
You know it's right when: 菜梗可弯折而不断裂A stem bends without snapping
6Divide the noodles between bowls, arrange the bok choy on top, ladle over the boiling broth and chicken. Finish with white pepper, sesame oil and scallion greens.
摆菜浇汤
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 清亮褐汤、浅色鸡丝、深色香菇片与鲜绿小白菜Clear brown broth, pale chicken shreds, dark shiitake slices and bright green bok choy
You know it's right when: 香油在汤面浮成几颗分明金色油珠The sesame oil floats as a few distinct golden beads on the surface
Tips
- · Never boil the chicken. Poaching below a simmer is the whole difference between silky shreds and dry string.
- · The shiitake soaking water is the broth — pour it off gently and leave the last gritty spoonful behind.
- · Shred chicken with your fingers, not a knife; torn edges hold sauce the way cut edges do not.
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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