Braised chicken with dried shiitake mushrooms (Xiang gu shao ji) from Every Grain of Rice: Simple Chinese Home Cooking (page 121) by Fuchsia Dunlop

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Notes about this recipe

  • ashallen on September 12, 2022

    This had a very nice, flavorful sauce that's a bit on the sweet side and tender chunks of chicken and mushrooms. I cut larger ginger slices since my guess from reading the recipe was that they were meant to infuse the sauce with flavor versus being eaten directly. I really liked their flavor in this dish, though, so next time I'll cut them more finely so they can be easily eaten with everything else. Leftovers kept well to the next day.

  • snoozermoose on December 13, 2021

    My mom made this dish all the time for me growing up. Her version is very similar to this except she used chicken wings and did not use sesame oil. I've made Fuschia's version with and without the sesame oil and prefer it without. Either way, it is wonderful and always reminds me of my childhood.

  • Astrid5555 on February 09, 2014

    Absolutely delicious and weeknight friendly. Cut the chicken bigger as per the other reviewer's suggestion. Will make again!

  • Delys77 on March 05, 2013

    Pg. 121 This is very good, super homey dish that is perfect for a cold winter evening. Takes about 1 hour so is quick enough for any evening and yields a very nice umami laced meal with rice and a sauteed greens. I would cut the mushroom back a touch next time and cut the chicken bigger so that it doesn't dry out.

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