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Braised Chinese mushroom and chicken on a plate with a towel
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Mushroom Chicken

Braised chicken and mushroom Chinese recipe is a classic and authentic Chinese dish. This delicious dish can use a stove top and instant pot. Try out this instant pot Chinese chicken and mushroom in a few minutes. 
Course Main Course
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 8
Calories 184kcal
Author Tracy O.

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
  • 1/2 teaspoon Salt
  • 1/2 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 quart legs into chunks. Then, wash them to remove extra piece of bones from chopping the chicken.
  • Pour 1 teaspoon sesame oil into instant pot, press sauté button add 6 slices ginger and 4 garlic cloves stir fry them a little bit. Then, add chicken. 
  • After that, add soaked mushrooms, 1/2 teaspoon salt, 1 tablespoon soy sauce, 4 tablespoons oyster sauce, 1/2 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 quart legs into chunks. Then, wash them to remove extra piece of bones from chopping the chicken.
  • Pour 1 teaspoon sesame oil into a non-stick pot, turn on fire to medium high, add garlic and ginger. Stir it for a little bit.
  • Add cut chicken, soaked mushrooms, 1/2 teaspoon salt, 1 tablespoon soy sauce, 4 tablespoons oyster sauce, 1/2 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. 

Video

Notes

Cooking tips for how to make Chinese mushroom chicken: 

  • The best to soak the dried mushrooms for 4-6 hours. Normally, I soak the mushrooms the night before. Then, squeeze the liquid and put in a plastic bag and keep them 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. 

Nutrition

Calories: 184kcal | Carbohydrates: 5g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 575mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg