Braised Chinese Mushroom Chicken With Ginger

A quick and nourishing dish packed with tender chicken and juicy shiitake mushrooms. The chicken absorbs the earthy, rich flavors of the mushrooms and the subtle sweetness of the red dates, while the ginger adds a warm, aromatic kick. A perfect comforting meal with light herbal notes.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 2-3

Ingredients

• 6-8 chicken drumsticks
• Marinate:
  • 1/4 tsp Chinese Shaoxing cooking wine
  • 1/8 tsp salt, adjust to taste
  • 1 tsp white pepper
  • 1/2 tsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
• 3-4 slices fresh ginger
• 6-8 dried shiitake mushrooms, soaked and rehydrated in warm water for 5-6 hours
  • save the mushroom water
• 6-8 dried red dates (jujubes)
• 1.5-2 cups water
• 1 small bundle dried mung bean vermicelli (ie. “fun see”), soaked for ~10 minutes until soft
• Salt and pepper to taste

Directions

1. In a bowl, marinate the chicken drumsticks with cooking wine, soy sauce, oyster sauce, sesame oil, and a pinch of salt and white pepper for 20-30 minutes, preferably overnight.
2. In a medium sized pot or deep pan, stir-fry ginger slices with neutral oil until fragrant. Brown the marinated chicken drumsticks in medium heat until lightly brown on all sides for around 2 minutes.
3. Once chicken is golden brown, add water to cover the chicken. Bring to a rolling boil, then reduce to a gentle boil/simmer. Add mushrooms and dates.
4. Cover with lid and let simmer for 15-20 minutes until chicken is cooked through. It can take a little longer for bigger drumsticks.
5. Add soaked mung bean vermicelli in last 3 minutes of cooking. Stir gently.
6. Serve and enjoy!