Sliced Chicken with Shiitake Mushrooms

Shiitake Mushrooms with Tender Chicken is a classic home-style dish featuring chicken thighs and shiitake mushrooms as the main ingredients. The chicken thighs are first stir-fried and then simmered until tender and silky, complemented by the distinctive umami aroma of shiitake mushrooms. The sauce is rich and savory, making it a Cantonese-style favorite enjoyed by people of all ages. Chicken is rich in high-quality protein and various amino acids, while shiitake mushrooms contain lentinan and dietary fiber, which help boost immunity and promote digestion. This dish requires precise knife skills and careful heat control, posing a certain challenge for beginners. The total preparation time is approximately 1 hour.

Estimated Calories：608 kcal

Ingredients and Tools

• Large chicken drumstick
• Dried shiitake mushrooms
• Ginger
• Green onion
• Garlic

Calculation

Per serving:

• 2 large chicken thighs
• 5 dried shiitake mushrooms
• 2 slices of ginger
• 2 green onions
• 2 cloves of garlic
• 150ml of warm water (30-40 ℃)
• 15ml of cooking wine
• 30ml of light soy sauce
• 1.5g of salt
• 15ml of dark soy sauce
• 15ml of sugar
• 5ml of sesame oil

Steps

1. Soak the dried shiitake mushrooms in warm water until rehydrated.
2. Cut the ginger into small chunks, cut the scallions into sections, and cut the garlic cloves in half.
3. Debone the chicken thighs (bone-in works too; it only slightly reduces the programmer's eating efficiency), then cut them into small pieces.
4. Cut each rehydrated shiitake mushroom into four pieces, and reserve the soaking liquid.
5. Blanch the chicken thigh pieces for 1 minute to remove the scum and impurities.
6. Add 15 ml cooking wine, 15 ml light soy sauce, 1.5 g salt, and 15 ml dark soy sauce to the chicken, then mix well by hand.
7. Heat the oil to a low temperature, add the chicken, and stir-fry until golden. Remove and set aside.
8. Leave a little oil in the pan, add the scallions, ginger, and garlic, and stir-fry until fragrant. Add the shiitake mushrooms and toss over high heat until evenly coated.
9. After 20 seconds, the aroma of the shiitake mushrooms will rise from the pan. At this point, add the stir-fried chicken, all of the shiitake mushroom soaking liquid (the soul of the operation, according to this programmer), 15 ml sugar, and 30 ml light soy sauce.
10. Reduce the heat to medium and simmer uncovered for 2 minutes, until the sauce thickens. Drizzle in 5 ml sesame oil, sprinkle with chopped scallions, then turn off the heat and transfer to a serving dish.

Additional Notes

• Deboning a chicken leg is a bit tricky. Here are some tips from personal experience:
  • Place the chicken leg flat on the cutting board, with the bone facing the programmer. Make a deep cut from the top all the way down to the bottom, ensuring the blade reaches the bone.
  • Use your hand to pull the meat away to both sides.
  • Use the tip of the knife to separate any meat still clinging to the bone.
  • Flip the chicken leg over. Slide the blade tightly along the bone and cut through the connective tissue joining the bone and the meat.
  • Finally, use the tip of the knife to sever any remaining attachments.

If you find any issues or areas for improvement in this guide’s process, please submit an Issue or Pull request.