This braised chicken recipe is a typical Cantonese home cook recipe. It is readily upgraded as the main course for the banquet by using the higher grade mushrooms and more elaborate garnish.<\/p>\n\n\n\n
Note<\/strong>: Don’t be fooled by the length of this article. It is long because I include as much information as possible. I promise this recipe is quick and easy. <\/p>\n\n\n\n Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n Here are the detailed steps on how to prepare the Cantonese style braised chicken with mushrooms.<\/p>\n\n\n\n Soak the dried shiitake mushrooms with water until fully hydrated. Soaking is essential since it requires a much longer time braising the mushrooms until soft if they are not rehydrated. <\/p>\n\n\n\n How much time does it require? It depends on the size and thickness of the mushrooms. <\/p>\n\n\n\n The best way to soak them is to leave them overnight <\/strong>to ensure even the mushrooms with the thickest cap are fully hydrated.<\/p>\n\n\n\n Soaking the mushrooms in hot water<\/strong> will shorten the time required. (Boiling water removed from heat or hot water from the flask). Place a heavy plate or bowl on top to weigh down the mushrooms. Otherwise, the dried shiitake mushrooms will float. This method is the fastest way to soften the dried shiitake mushrooms. I soaked the mushrooms this way in the embedded video, which took only two hours to complete.<\/p>\n\n\n\n Once the mushrooms turn soft, cut off the stems with scissors to entirely expose the cap. <\/p>\n\n\n\n The water after soaking the mushrooms is delicious and aromatic. Use it as the mushroom stock for braising the chicken. <\/p>\n\n\n\n Season the chicken with light soy sauce<\/strong>, dark soy sauce<\/strong>, oyster sauce,<\/strong> and some salt. <\/p>\n\n\n\n Marinate is vital because there is insufficient time to infuse the flavor into the meat during cooking. Marinating becomes less critical if you intend to keep the braised chicken with mushrooms overnight and reheat the following day, as the flavor will have adequate time to migrate into the meat. <\/p>\n\n\n\n Light soy sauce<\/a><\/strong> is the critical component of braised chicken with mushrooms and other related Cantonese braised recipes. I used the premium grade ‘first draw \u5934\u62bd’ soy sauce for better flavor. (The first draw is the best grade, similar to ‘extra virgin’ for olive oil). <\/p>\n\n\n\n Dark soy sauce<\/a><\/strong> is relatively less salty and has a caramelized flavor. I use 2 tsp of dark soy sauce for every 3 tbsp of the light soy sauce to darken the gravy’s color. <\/p>\n\n\n\n Soy sauce for braising \u7ea2\u70e7\u9171\u6cb9<\/strong> is a more specific type of soy sauce with the flavor of light soy sauce but darker. You can use it for braising, but it may not be available at certain places. (Note: I do not use it in this recipe). <\/p>\n\n\n\n Oyster sauce<\/a><\/strong> is always used together with soy sauce for Chinese marinade. You can use the vegetarian ‘oyster sauce’ as the substitute. It’s made with mushroom extract but tastes like oyster sauce. <\/p>\n\n\n\n I will add the Shaoxing wine<\/a><\/strong> and sesame oil<\/a><\/strong> to the braising liquid since there is no valid reason to include it in the marinade. <\/p>\n\n\n\n Cornstarch <\/strong>is also not required in the marinade. It is used in some stir-fries to protect the meat from getting dry and hard on the surface, but not in this recipe because it will be tender after braising. It can be counterproductive as it may cause the chicken to stick to the surface when you brown the chicken. <\/p>\n\n\n\n Most of the Cantonese style braised chicken (pork and beef too) are flavored with the combination of ginger, garlic, and scallion. Their flavors compliment each other and taste excellent when combines with soy sauce. <\/p>\n\n\n\n Note<\/strong>: Cover the wok\/pan to trap the steam within while braising for even cooking. However, you can remove the lid during the second half of braising if there is too much liquid left in the wok. <\/p>\n\n\n\n By now, the amount of braising liquid should have been reduced substantially but still need to be thickened to form a gravy. <\/p>\n\n\n\n Dried shiitake mushrooms<\/a><\/strong> are the universal choice for all the Cantonese braised recipes. They are more flavorful, aromatic with a much meatier texture than their fresh counterpart. <\/p>\n\n\n\n It has a lacelike texture beneath the cap, which is excellent for braising with its ability to absorb flavor like a sponge. <\/p>\n\n\n\n There are different grades of dried shiitakes mushrooms. We use the standard grade for daily meals and the higher grade called \u82b1\u83c7 for special occasions. The word \u82b1 refers to the deep cross-hatch lines on the cap, and \u83c7 means mushrooms. <\/p>\n\n\n\n Shaoxing ‘Huatiou’ wine<\/strong> \u7ecd\u5174\u82b1\u96d5\u9152 is the most common wine for Chinese cuisine. The closest substitute is dry sherry, and omit it if you do not consume alcohol. <\/p>\n\n\n\n Rock sugar<\/a><\/strong> is the choice of sugar for braising and preparing Chinese dessert. It gives the braised meat a translucent and shiny appearance and is not as sweet as the ordinary white sugar. However, the difference is not very significant, and you can substitute it with any sugar. <\/p>\n\n\n\n The flavor of the braised chicken with mushrooms is significantly better with bone-in chicken. First, the bones impart flavor to the liquid. Secondly, it contains collagen, which thickens the gravy naturally and glazes the chicken with a glossy and sticky coating. <\/p>\n\n\n\n You have a choice to cook down the braising liquid to a thick gravy to get a concentrated flavor. The gravy I prepare is quite thick, which will cling onto the chicken easily. <\/p>\n\n\n\n Other people may prefer a more diluted gravy, intended to drizzle the extra on the steamed rice. <\/p>\n\n\n\n Braised pork belly<\/a><\/strong> (\u7ea2\u70e7\u8089\/hong shao rou\/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. Try it if you eat pork.![\"This](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2020\/12\/braised-chicken-recipe.jpeg\")
<\/figure><\/div>\n\n\n\nHow to prepare braised chicken with mushrooms <\/h2>\n\n\n\n
1. Soak the dried shiitake mushrooms <\/h3>\n\n\n\n
2. Marinate the chicken <\/h3>\n\n\n\n
Key components of the marinade <\/h4>\n\n\n\n
3. Saute the aromatic and brown the chicken <\/h3>\n\n\n\n
The triumvirate of aromatic for Chinese braising<\/h4>\n\n\n\n
Here are the steps :<\/h4>\n\n\n\n
4. Braised the chicken and mushrooms <\/h3>\n\n\n\n
5. Thicken the sauce <\/h3>\n\n\n\n
![\"This](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2020\/12\/braised-chicken-recipe-2.jpeg\")
<\/figure><\/div>\n\n\n\nAdditional information to cook the best Cantonese braised chicken with mushrooms <\/h2>\n\n\n\n
1. Why are dried shiitake mushrooms the best choice? <\/h3>\n\n\n\n
![\"dried](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2020\/12\/dried-shiitake-mushrooms.jpg\")
2. Substitute for Shaoxing wine and rock sugar <\/h3>\n\n\n\n
3. Use bone-in chicken for the best result <\/h3>\n\n\n\n
4. The thickness of the gravy <\/h3>\n\n\n\n
More braising recipes for you <\/h2>\n\n\n\n
Braised chicken and potatoes<\/a><\/strong> \u85af\u4ed4\u7116\u9e21 is a familiar home-cooked dish served in Cantonese households. The taste is different from the braised chicken with mushrooms, and you will appreciate its flavor with potatoes and tomatoes.
Braised tofu with vegetable<\/a><\/strong> \u74e6\u7172\u8c46\u8150 is an authentic home-cooked dish popular among the Chinese household. It is usually braised in a clay pot, which adds an earthy aroma to the dish. You will be delighted by the flavor of this vegetarian dish. <\/p>\n\n\n