Chinese braised chicken and mushroom is a classic and authentic Chinese dish. This delicious and simple dish can use a stove top and instant pot. Let's try out this Chinese mushroom chicken recipe and learn how to make Chinese mushroom chicken instant pot in a few minutes.
Love authentic Chinese food? Check out these steamed port patty, braised mushrooms, tomato eggs, gai lan, garlic chives & eggs, eggplant & pork stir fry and beef and broccoli recipes.
What is Chinese chicken and mushroom?
Chinese chicken and mushroom is a classic Chinese dish. Normally, it uses dried black Chinese mushrooms. And, this dish is often braised until the chicken is cooked.
This mushroom chicken Chinese dish is the best to go with rice. Not only is it a simple and easy to fix dinner, but it also tastes fantastic! Besides, you can make this dish with both top stove and instant pot methods.
How to prepare dried Chinese mushrooms?
Often, Chinese mushrooms are in dry form. Therefore, it requires washing and soaking in water a few hours before using. In order to have the best result and can cook through the mushrooms, soaking them 4-6 hours is recommended. Normally, I soak the mushrooms the night before using it.
What are the ingredients for Chinese mushroom chicken?
In this Chinese mushroom chicken recipe, the ingredients are dried black Chinese shiitake mushrooms, chicken quarter legs, ginger, garlic, green onion, soy sauce, sesame oil, oyster sauce, brown sugar, salt and water.
Cooking tips for how to make Chinese mushroom chicken:
- The best is to soak the dried mushrooms for 4-6 hours. Normally, I soak the mushrooms the night before. Then, squeeze the liquid and put it in a plastic bag and keep it in the refrigerator.
- Some people like to add soaked mushroom liquid when they cook mushroom chicken. However, personally I don't like that idea because the liquid is too strong and doesn't taste good. Hence, try to squeeze or remove excess water from soaking the mushrooms, so the mushrooms can absorb the sauce when cooking with chicken.
- Besides, I like to use medium size mushrooms because it doesn’t take too long to soak them.
- And, the best to use chicken thighs or quarter legs with bones in because it has more flavor and tastes even better.
- After cutting the chicken, remember to wash them a few times to remove little pieces of bones from cutting.
FAQS:
Most of the time, you can buy and find dried black Chinese mushrooms online or at Asian grocery stores.
Yes, you can use boneless chicken thighs and the best to use chicken thighs because it has better texture after braising.
You can but personally I don't like to add the soaked mushroom liquid because it’s too strong and doesn't taste good. Hence, try to squeeze or remove excess water from soaking the mushrooms, so the mushrooms can absorb the sauce when cooking with chicken.
Instructions for how to make instant pot braised Chinese mushroom chicken:
1. Wash and soak around 25 pieces or 2 cups dried medium Chinese black mushrooms 4-6 hours before use.
2. Squeeze the mushrooms and remove excess water from soaking the mushrooms.
3. Chop 4 chicken quarter legs into chunks. Then, wash them to remove extra pieces of bones from chopping the chicken.
4. Pour 1 teaspoon sesame oil into an instant pot, press the sauté button, add 6 slices of ginger and 4 cloves of garlic and stir fry them a little bit. Then, add chicken.
5. After that, add soaked mushrooms, ½ teaspoon salt, 1 tablespoon soy sauce, 4 tablespoons oyster sauce, ½ tablespoon brown sugar, 1 cup water and mix them. Then, close the lid and vent, push the manual button adjust time to 6 minutes at high pressure and natural release.
6. Use a fine strainer to remove fat and add green onion.
Enjoy this delicious and simple instant pot Chinese mushroom chicken recipe! Also, check out these crab stir fry, pickled mustard green, red bean mochi, kung pao chicken, taro ice cream and Asian shaved ice recipes.
Instructions for how to make top stove braised Chinese mushroom chicken:
- Wash and soak around 25 pieces or 2 cups dried medium Chinese black mushrooms 4-6 hours before use.
- Squeeze the mushrooms and remove excess water from soaking the mushrooms.
- Chop 4 chicken quarter legs into chunks. Then, wash them to remove extra pieces of bones from chopping the chicken.
- Pour 1 teaspoon sesame oil into a non-stick pot, turn on fire to medium high, add 6 slices of ginger and 4 cloves of garlic. Stir it for a little bit.
- Add cut chicken, soaked mushrooms, ½ teaspoon salt, 1 tablespoon soy sauce, 4 tablespoons oyster sauce, ½ tablespoon brown sugar, 1 cup water and stir them. Turn the fire to medium-low cover lid and let it cook for 20-30minutes until the chicken is cooked.
- Use a fine strainer to remove fat and add green onion.
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Mushroom Chicken
Video
Ingredients
- 25 pieces Dried black Chinese mushrooms (medium size) or around 2 cups
- 4 Chicken quart legs
- 6 slices Ginger
- 4 cloves Garlic
- 1 stick Green onion
- 1 teaspoon Sesame oil
Sauce:
- 4 tablespoons Oysters sauce
- 1 tablespoon Soy sauce
- ½ teaspoon Salt
- ½ tablespoon Brown sugar
- 1 cup Water
Instructions
Instant Pot Method:
- Wash and soak around 25 pieces or 2 cups dried medium Chinese black mushrooms 4-6 hours before use.
- Squeeze the mushrooms and remove excess water from soaking the mushrooms.
- Chop 4 chicken quarter legs into chunks. Then, wash them to remove extra pieces of bones from chopping the chicken.
- Pour 1 teaspoon sesame oil into an instant pot, press the sauté button, add 6 slices of ginger and 4 cloves of garlic and stir fry them a little bit. Then, add chicken.
- After that, add soaked mushrooms, ½ teaspoon salt, 1 tablespoon soy sauce, 4 tablespoons oyster sauce, ½ tablespoon brown sugar, 1 cup water and mix them. Then, close the lid and vent, push manual button adjust time to 6 minutes at high pressure and natural release.
- Use a fine strainer to remove fat and add green onion.
Stove top Method:
- Wash and soak around 25 pieces or 2 cups dried medium Chinese black mushrooms 4-6 hours before use.
- Squeeze the mushrooms and remove excess water from soaking the mushrooms.
- Chop 4 chicken quarter legs into chunks. Then, wash them to remove extra pieces of bones from chopping the chicken.
- Pour 1 teaspoon sesame oil into a non-stick pot, turn on fire to medium high, add 6 slices of ginger and 4 cloves of garlic. Stir it for a little bit.
- Add cut chicken, soaked mushrooms, ½ teaspoon salt, 1 tablespoon soy sauce, 4 tablespoons oyster sauce, ½ tablespoon brown sugar, 1 cup water and stir them. Turn the fire to medium-low cover lid and let it cook for 20-30minutes until the chicken is cooked.
- Use a fine strainer to remove fat and add green onion.
Notes
Cooking tips for how to make Chinese mushroom chicken:
- The best is to soak the dried mushrooms for 4-6 hours. Normally, I soak the mushrooms the night before. Then, squeeze the liquid and put it in a plastic bag and keep it in the refrigerator.
- Some people like to add soaked mushroom liquid when they cook mushroom chicken. However, personally I don't like that idea because the liquid is too strong and doesn't taste good. Hence, try to squeeze or remove excess water from soaking the mushrooms, so the mushrooms can absorb the sauce when cooking with chicken.
- Besides, I like to use medium size mushrooms because it doesn’t take too long to soak them.
- And, the best to use chicken thighs or quarter legs with bones in because it has more flavor and tastes even better.
- After cutting the chicken, remember to wash them a few times to remove little pieces of bones from cutting.
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