Chicken stewed with mushrooms
Chicken stewed with mushrooms, from above
Non vegDongbei

Chicken stewed with mushrooms

A northeastern winter stew where mushrooms and chicken swap flavours until both are better.

70 minTime
40 gProtein each
mildSpice
The son in law dish2 chapters · 1 min read

Make it your way

Grandma's wayChicken stewed with mushrooms and glass noodles.
The original
468kcalsame
40 gproteinsame
2 gfibresame
70minutessame

Xiao ji dun mogu, a Dongbei home classic.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)800 g bone in pieces
Dried shiitake mushrooms8, soaked, water kept
Cooking oil (vegetable oil)1½ tbsp
Gingera thumb, sliced
Spring onion (green onion, scallion)3 stalks
Star anise2
Dried red chilli2
Soy sauce2 tbsp
Dark soy sauce2 tsp
Sugar2 tsp
Water2½ cups including mushroom water
Sweet potato glass noodles (glass noodles, cellophane noodles)a bundle, soaked
Saltto taste

Method

4 steps
  1. 1Blanch the chicken 2 minutes and drain.
  2. 2Fry ginger, spring onion, star anise and chilli in oil, then add the chicken and brown it.
  3. 3Add the soy sauces, sugar, mushrooms and their strained soaking water plus water. Cover and simmer 35 minutes.
  4. 4Add the glass noodles and cook 5 minutes until they turn clear. Season.
Serve it like this

Serve in a deep clay pot or bowl at the table with the noodles tangled through, and plenty of rice or steamed buns.

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Make it a meal

What goes with Chicken stewed with mushrooms: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Scallion pancakes50 min
With a main Di san xian30 min
On the side Hot and sour shredded potatoes20 min
On the side Dry pot cauliflower25 min
To drink Doujiang40 min
Something sweet Tang yuan45 min
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