Shiitake Mushroom Chicken Stew
香菇炖鸡 · xiāng gū dùn jī
My aunt in Shanghai’s Old Town made this every Sunday with dried shiitakes she rehydrated overnight in rice wine—she said the mushrooms ‘remember the forest rain’ and the chicken ‘learns patience from the pot’.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- boneless, skinless chicken thighs去骨去皮鸡腿肉🛒 local500 g
- dried shiitake mushrooms干香菇🏮 asian40 g
- light soy sauce生抽🏮 asian25 ml
- Shaoxing wine绍兴酒🏮 asian20 ml
- scallions小葱🛒 local30 g
boneless, skinless chicken thighs: Cut into 3 cm cubes; more tender than breast
dried shiitake mushrooms: Substitute: 200 g fresh shiitakes (sauté 2 min first)
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Instructions
1Soak dried shiitakes in 300 ml warm water + 1 tbsp Shaoxing wine for 30 minutes. Reserve soaking liquid; squeeze mushrooms dry and slice.
酒水同泡增香
🔍 Look for 30 分钟 · 30 minutesVisual: 香菇饱满柔软，泡发水呈浑浊琥珀色Mushrooms plump and soft, liquid cloudy amber
You know it's right when: 香菇膨大一倍，轻捏即软Mushrooms double in size and yield to gentle pinch
2Heat 1 tsp oil in a heavy pot over medium heat. Add scallion whites and stir 1 minute until fragrant.
葱白提鲜不焦
🔍 Look for Medium heat 1 分钟 · 1 minuteVisual: 葱白变软、边缘微透Scallions soften and turn translucent at edges
You know it's right when: 香气转为甜润土香Aroma becomes sweet and earthy
3Add chicken; stir-fry 3 minutes until opaque. Add mushrooms and stir 2 more minutes.
断生即止，防柴
🔍 Look for Medium heat 3 分钟 · 3 minutesVisual: 鸡肉完全褪粉，表面略收干Chicken loses pink hue entirely, surface dries slightly
You know it's right when: 鸡肉不再渗出水分No visible moisture released from chicken
4Pour in reserved mushroom liquid, remaining Shaoxing wine, and light soy. Bring to simmer, then cover and cook 25 minutes on low heat.
泡发水是精华
🔍 Look for Low heat 25 分钟 · 25 minutesVisual: 锅盖边缘持续逸出匀稳蒸汽Gentle steam escapes lid edge steadily
You know it's right when: 汤汁略收，香味醇厚浓郁Liquid reduces slightly and smells deeply savory
5Uncover, increase heat to medium-low. Simmer 5 minutes until sauce lightly glazes chicken. Garnish with green scallion tops.
收汁勿过干
🔍 Look for Medium-low 5 分钟 · 5 minutesVisual: 酱汁薄裹，无多余汤汁Sauce clings thinly, no pooling liquid remains
You know it's right when: 气泡轻破，留细微油痕Bubbles pop softly and leave faint trails
Tips
- · Never discard mushroom soaking liquid—it’s umami gold.
- · For richer texture, add 1 tsp sesame oil at the end (not heated).
- · If using fresh shiitakes, sauté until edges curl before adding chicken.
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
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
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
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