Easy Chinese Braised Chicken, Eggs and Mushrooms
A quick, savory braise of chicken, hardboiled eggs and shiitake mushrooms. A great weeknight recipe that only needs steamed rice and a simple, green vegetable to complete the meal.
Yield: 4
Materials
- 8 dried shiitake mushrooms
- 4 large eggs
- 2 scallions
- 1 thumb size piece fresh ginger (20 grams)
- 3 boneless, skinless chicken thighs (about 1/2-3/4 lbs)
- 2 tbsp cooking oil (such as canola)
- 2 tbsp Shaoxing wine (or sherry)
- 1 tbsp brown or white sugar
- 2 tsp dark soy sauce
- 1 1/2 tsp salt, kosher (or to taste)
- 1 tsp toasted sesame oil
Instructions
- Bring about 2 cups of water to a boil. Place the dried mushrooms in a small bowl. Cover with the boiling water and place something like a small saucer on top to keep them submerged. Allow the mushrooms to soak for 30 minutes.
- Fill a small saucepan with water and bring to a boil. Gently lower the eggs into the pot. As soon as the water starts to bubble again, set a timer for six minutes. After cooking, drain and immediately flush eggs well with cold water or place eggs into an ice bath. When eggs are cool, peel and set aside.
- Slice scallions into 2" lengths and separate the white and green parts. Crush the white part slightly with the side of knife. Peel the ginger and slice into 1/4" slices. Set aside.
- Slice the chicken into 1/2" thick slices. Drain the mushrooms, reserving slightly more than 1 cup (200 ml) of the mushroom soaking liquid. Remove the stems and slice mushrooms into thick 1/4" slices. Set aside.
- Heat a wok over high heat. When hot, add the oil, swirl, then add the chicken. Stir-fry for a few minutes until chicken is almost cooked through and has a little color. Add the scallion whites and ginger. Stir-fry for 30 seconds or until fragrant.
- Add the shaoxing wine, stir a few times, then add the mushrooms, mushroom soaking water, sugar, dark soy and salt. Nestle in the eggs, bring to a boil and cover the pan. Reduce heat to a simmer and cook for 30 minutes. Gently stir the meat and rotate the eggs occasionally. This will ensure the eggs are evenly colored.
- After cooking, reduce the liquid, if desired, by simmering over high heat without the lid on for two minutes. Add the scallion greens and sesame oil. Serve with plain, steamed rice.
Notes
-This may seem like a small amount of meat but in a traditional chinese meal, the meat is a compliment to rice and vegetables, not a main attraction. If you have big eaters, this recipe may feed less people.
-For the eggs, you're aiming for just set whites and a soft cooked yolk, as the yolks will cook further during the braising. If you have another method for soft boiling eggs, by all means, use that.
-A wok is not needed to cook this recipe. A medium sized skillet will work for the stir-frying. Transfer everything to a medium, lidded saucepan or dutch oven to braise.
-Any fresh mushroom can be substituted for the dried shiitake mushrooms if desired.
Recipe adapted from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop
Published 2013 by W.W. Norton & Company
You can purchase the book here.