This classic Braised Chicken with Dark Soy Sauce and Mushrooms is Chinese home cooking at its best. So comforting and delicious with a bowl of steamed rice.
By the time you read this post, I am up in the sky again homeward bound to Minnesota. How quickly these two and a half weeks have gone by. It was great to see family in Malaysia and I treasure the little time I got to spend with each of them. Leaving is always hard but my life in Minnesota beckons. I miss my hubby and two boys and it is time to go home. The good memories made in Malaysia will have to last until my next visit.
Thank you all for visiting and commenting while I was away. I hope you have enjoyed my prepared posts and also updates on Facebook. It warmed my heart to read your comments and to see your “likes”. A special thank you goes to Ruby and Hyosun for helping to hold the fort with their lovely guest posts. In case you missed them, do check them out over here and here.
A Family Favorite
Today’s Braised Chicken with Dark Soy Sauce and Mushrooms recipe is a family favorite in Minnesota as well as Malaysia. It is a homely dish that is often cooked in rotation. Some years it even made it to the Chinese New Year Eve Reunion Dinner. I cooked and photographed this prior to my travel and I got to taste the “original” version (a.k.a. Mom’s homecooking) during my first week in Kuala Lumpur. 🙂
Similar Tools Used in Making This Braised Chicken with Dark Soy Sauce and Mushrooms
This post contains affiliate links. Please read my disclosure policy here.
• Le Creuset Signature Enameled Cast-Iron 4-1/2-Quart Round French (Dutch) Oven, Cherry Red
• Pyrex Prepware 1-Cup Measuring Cup
• Cuisipro Stainless Steel Measuring Cup and Spoon Set
This classic Braised Chicken with Dark Soy Sauce and Mushrooms is Chinese home cooking at its best. So comforting and delicious with a bowl of steamed rice.
- 1 oz dried Chinese mushroom (28g)
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 oz ginger (thinly sliced) (56g)
- 2 cloves garlic (minced)
- 1 chicken (cut into small pieces) (about 3 to 4 lbs/1.5kg)
- 2 tbsp dark soy sauce
- 1 tbsp Shao Hsing cooking wine
- 1 tsp sugar
- ½ tsp salt
- 1 tsp corn starch
-
Rinse and soak mushrooms to rehydrate. When mushrooms are soft, wash to remove any grit. Trim stalks and soak again until ready to be used.
-
In a medium sized pot, heat vegetable and sesame oil. Fry ginger and garlic until fragrant, about 1 to 2 minutes. Add chicken pieces and fry until opaque. Stir in dark soy sauce.
-
Remove mushrooms from soaking liquid and reserve ½ cup (120ml) of the liquid. Add mushrooms and soaking liquid to the chicken. When sauce comes to a boil, add Shao Hsing cooking wine , sugar, and salt. Reduce heat to low and allow it to simmer for 45 minutes, stirring occasionally.
-
Mix cornstarch with 2 tablespoon of water in a small bowl. Pour over chicken and let it continue to cook for another 5 minutes. Sauce should have thickened.
-
Remove and serve warm with steamed rice.
Serving Suggestion
This classic Braised Chicken with Dark Soy Sauce and Mushrooms served with a bowl of steamed rice is Chinese home cooking at its best. It is like comfort food for us. I hope you will give it a try.
See you back in Minnesota next week. Enjoy your weekend! 😎
MaryMoh says
June 21, 2012 at 1:05 pmI can tell that this dish is very delicious and goes very well with rice. Love those big and thick mushrooms. Wonderful to know that you had a great trip back. I’m looking forward to going back again, but not sure when.
Biren says
June 24, 2012 at 10:23 pmHi Mary! Good to see you here. Mom and I cook this dish often. We love it!
Really good to see my parents and brothers again. 🙂
Angie@Angie's Recipes says
June 21, 2012 at 1:51 pmA simple and delicious dish. Those mushrooms must have tasted very delicious after having absorbed all the sauce!
Eri says
June 21, 2012 at 3:58 pmSafe Travel Biren, I love this easy recipe, I will make it this weekend, I have all the ingredients!
Jeannie says
June 22, 2012 at 12:32 amA very homely kind of dish, my mom cook this very often when we were young…reminds me I haven’t eaten this for a while now! Time to cook some! 😀
Biren says
June 24, 2012 at 10:26 pmDefinitely time to cook some soon. 😀
Lucy @ Lucyeats says
June 22, 2012 at 12:36 amOMG your pictures conjure up such lovely memories from when my mum used to make this dish. In fact, I think I’ll make your recipe for her this weekend. Thanks Biren and have a safe trip!
denise @ singapore shiok says
June 22, 2012 at 12:38 amHi Biren, it was great spending time with you, though it was short. Pity we get to meet so infrequently, but I anticipate and treasure every meeting and look forward to many, many more to come!
I always zero in on the mushrooms when I eat this dish. I have to agree with Angie. Mushrooms are like eager sponges, soaking up all the goodness from the gravy and often stealing thunder from the meat itself!
Biren says
June 24, 2012 at 10:30 pmI really enjoyed my visit with you and your family. Thank you for your gracious hospitality, the delicious food, gifts, and your friendship. I look forward to my next visit. 😀
Yes, I love the mushrooms too. They are really flavorful.
Shu han says
June 22, 2012 at 8:41 amthis is so nostalgic, because at least once a week, my mum would cook this for us. sometimes wth pork instead, but the taste is equally delicious. the best part about this though, tome, is usually the mushrooms, as they soak up all the delicious flavour and are really juicy!
Ramona says
June 22, 2012 at 7:55 pmI love everything about this chicken!! Looks amazing. 🙂 Have a wonderful weekend!
Hyosun Ro says
June 22, 2012 at 9:58 pmLovely dish, Biren! The best part for me will be the mushrooms also. Glad you had a great time with your family in Malaysia, but I’m sure it will be great to be back with your family in Minnesota.
Biren says
June 24, 2012 at 10:31 pmThanks Hyosun! I had a great time but it is good to be home. 🙂
kristy says
June 24, 2012 at 4:05 amHave a safe trip, Biren. Bon voyage! Hope you’re going to have a fabulous back home. We M’sians love having this kind of braised chicken.
Best wishes
Kristy
mjskit says
June 24, 2012 at 1:31 pmI have a bag of dried Chinese mushrooms in the pantry that I bought a LONG time ago. I’ve been trying to figure out what to do with them (one of those spontaneous buys – obviously). These looks like the tasty and easy recipe that I’ve been waiting for! Hope you had or are having a nice flight home!
Raymund says
June 25, 2012 at 3:27 amI think I would definitely need a lot of rice on that one, it looks so good
PolaM says
June 25, 2012 at 7:01 amThis dish looks delicious! Comforting and simple at the same time. Have to try it!
kitchenriffs says
June 25, 2012 at 10:41 amThis looks great! I love braised anything, but the flavors in this are sensational. The pictures are wonderful. Really good post – thanks.
Julia {The Roasted Root} says
June 25, 2012 at 2:42 pmYour chicken and mushrooms look so appetizing to me! I have a whole chicken slow-cooking on the smoker right now, but your braised recipe sounds so great! Will definitely try it next time I make chcken.
Kitchen Belleicious says
June 25, 2012 at 8:46 pmi think mushrooms go so well with soy sauce. It brings out the best of both ingredients to me and adding them with chicken just sounds delicious!