Braised Chicken with Shiitake Mushrooms

Braised Chicken with Shiitake Mushrooms is a comforting and flavourful dish made with tender chicken, fragrant mushrooms, and a rich savoury sauce. Slow braising allows the chicken to absorb all the delicious flavours while keeping it soft and juicy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 3–4

Ingredients

For the Chicken

• 700 g chicken thighs or drumsticks

• 8–10 dried shiitake mushrooms

• 1 tablespoon cooking oil

• 4 cloves garlic, finely chopped

• 1 tablespoon fresh ginger, sliced

• 1 small onion, sliced

• 2 spring onions, cut into short pieces

• 1 fresh red chilli, sliced, optional

• Fresh coriander for garnish, optional

For the Braising Sauce

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1½ tablespoons oyster sauce

• 1 teaspoon sesame oil

• 1 tablespoon brown sugar or palm sugar

• ½ teaspoon ground white pepper

• 300 ml chicken stock or water

• 120 ml mushroom-soaking water

• 1 tablespoon rice vinegar, optional

To Thicken the Sauce

• 1 teaspoon cornflour

• 1 tablespoon water

Instructions

1. Soak the mushrooms.
   Place the dried shiitake mushrooms in a bowl and cover them with warm water. Leave them to soak for 20–30 minutes until soft.

2. Prepare the mushrooms.
   Remove the mushrooms from the soaking water and gently squeeze out the excess liquid. Cut off the tough stems and slice the mushrooms if they are large. Reserve 120 ml of the soaking water.

3. Prepare the chicken.
   Pat the chicken dry with kitchen paper. Cut into serving-sized pieces if necessary.

4. Brown the chicken.
   Heat the cooking oil in a large frying pan, wok, or heavy saucepan over medium high heat. Add the chicken and cook for 3–4 minutes on each side until lightly golden. Remove and set aside.

5. Cook the aromatics.
   In the same pan, add the garlic, ginger, and onion. Stir-fry for 1–2 minutes until fragrant.

6. Add the mushrooms.
   Add the softened shiitake mushrooms and stir-fry for another 2 minutes.

7. Prepare the braising liquid.
   Add the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper, chicken stock, reserved mushroom water, and rice vinegar.

8. Braise the chicken.
   Return the chicken to the pan and stir gently. Bring the sauce to a light boil, then reduce the heat to low.

9. Simmer until tender.
   Cover the pan and simmer for 25–30 minutes, turning the chicken occasionally, until it is fully cooked and tender.

10. Thicken the sauce.
    Mix the cornflour with 1 tablespoon of water until smooth. Pour it slowly into the sauce while stirring.

11. Finish the dish.
    Simmer uncovered for another 2–3 minutes until the sauce becomes glossy and slightly thick.

12. Serve.
    Garnish with spring onions, sliced red chilli, and fresh coriander. Serve hot with steamed jasmine rice.

Kift’s Tips

• Chicken thighs and drumsticks stay juicier during braising than chicken breast.

• Dried shiitake mushrooms provide a deeper flavour than fresh mushrooms.

• Strain the mushroom-soaking water before using it to remove any grit.

• Do not add too much dark soy sauce, as it is mainly used for colour.

• For extra vegetables, add carrots, baby corn, or bok choy.

• Allow the sauce to reduce uncovered if you prefer a richer and thicker consistency.

• The dish tastes even better after resting for 10 minutes before serving.

Storage Instructions

Allow the chicken to cool completely before storing.

Keep it in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a saucepan over medium heat, adding a small amount of water if the sauce has become too thick.

The cooked dish can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Watch the Recipe Video

See how Kift makes this delicious Braised Chicken with Shiitake Mushrooms step by step:

YouTube:https://www.youtube.com/shorts/pIzshdMUJ0s

Cook With Kift — Bringing authentic Asian flavours to your kitchen.