Chicken Braised with Wild Mushroom (茶樹菇粉條燜雞)

When it comes to dining out, I am normally the type of person that wants to have total control of what I order. Apparently, a recent experience where I had to give up my ordering power changed my view on this.

It was past 10pm. A group of hungry people people and I were searching for the nearest restaurant in desperation. When we stumbled onto this Northern Chinese restaurant that was still open we jumped right in without hesitation. However when we got the menu we were all puzzled by the names as none of us knew much about Northern Chinese cuisine. So we decided take the risk to take owner’s suggestions. We ended up liking all the dishes they brought to us especially this Braised Chicken w. Wild Mushroom dish.

This soup/stew type of dish was so unbelievably flavorful and full of umami that I had to take a good note of it. Weeks past that encounter, after a few experiments on my own, I finally arrived to a recipe that tastes similar to the restaurant. I’d like more people who have not tried this dish to have a chance so I am sharing the recipe with you today.

In this recipe, you will need a kind of dried wild mushroom called Tea Tree Mushroom (available in Chinese supermarkets). Tea tree mushroom is also known as willow mushroom. It is distinctive because its thin and long stem. I know it is somehow hard to find but unfortunately when I used other kinds of mushroom the taste was off. Also, the amount of anise star is quite important. If it’s too little, your broth would lack the same kind of taste.  If it’s much your broth will become pungent and biter. I worked out for me by using one anise star per two cups of water.

[stextbox id=”info” bgcolor=”9fdfd9″]Ingridients

1 lb Bone-on chicken (I used a chicken quarter)
4 oz Dried Tea tree mushroom (soak it in water overnight)
4 oz Cellophane noodles (soak until soft)
2 clove Garlic
1 tbsp Chopped scallion and cilantr

Chicken Marinade

4 slice Giner
2 tbsp Cooking Wine
1 tbsp Salt

Condiments and Spices

2 Dried chili peppers
2 Anise stars
1 tsp Sichuan peppercorn
3 tbsp Dark and light soy sauce mix
1 tbsp Cooking wine
1tsp Sesame oil
1 tbsp Sugar
1/2 tsp White pepper powder
*4 cup water[/stextbox]

[stextbox id=”custom”]Steps

1. Chop the chicken to cubes and marinade with salt, cooking wine and sliced  ginger.

2. Thoroughly rinse the soaked mushroom and cut off the roots.

3. Over medium heat, add one ½ tbsp of oil and brown the chicken including ginger until the skin curls. About 5 minutes
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4. Add soy sauce, cooking wine, garlic, Sichuan peppercorn, dried chili, anise stars. Stir fry for 3 minutes.

5. Add the water and the mushroom to the chicken. Once it’s boiling, simmer it in low heat for about 20 miutes.

6. Add cellophane noodles, sugar, sesame oil and salt if necessary. Cook for another 5 minutes. Garnish with scallion and cilantro. Serve it hot!
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*Tips
You can adjust the liquid level depends on if you prefer a soup or a stew.[/stextbox]

9 comments

  1. Looking forward to trying this recipe as well! Thanks for sharing such quality recipes!

  2. Hi Yi, I’m glad i chanced upon your website. I like how you detailed your recipes by the region. I was given a lot of tea tree mushroom (so that’s what they are called) on my last trip at Zhangjiajie, the strong is quite strong and i was hesitant to use it. Some questions on the recipe, will it matter if i brown the ginger first before adding the chicken? Can i also use cloves in this recipe? Thanks looking forward to cooking this dish soon!

    • Hello there, thanks for checking out the recipe. It wouldn’t matter if you brown the ginger first before adding the chicken. Yes cloves would add great flavor to this dish but I wouldn’t use more than 2 as they have really strong flavor and can be overpowering. Please let me know if you have any other questions. Thanks.

  3. Pingback: Sichuan Spicy Hot Pot (麻辣火鍋) | Yi Reservation

  4. Thanks for sharing this dish. I improvised the recipe just a little, instead of using noodles..I used rice and a diced tomatoes to add a little color. Very flavorful ..and easy to make.

    Amazing work on the format of the website. .can’t wait to see what you bring to the table next.

    Zahira

    • Hi Zahira, it’s very nice to see you here! I like how you use rice instead of noodle because I normally would have rice to go with this dish as well. Please stay tuned for more exciting recipes.

  5. I think everything is so thoughtfully written and in 6 easy steps, amazing.

  6. This dish is the best when it’s cold outside and you are hungry. It is really nutritious. It makes me feel content.
    <3

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