Ingredients with Measurements:
- 1 whole chicken (about 3 lbs)
- 1 cup dried shiitake mushrooms
- 2 cups chicken broth
- 1/4 cup Shaoxing wine
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 4 cloves garlic, minced
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Strainer or colander
Step-by-step instructions:
1. Soak the dried shiitake mushrooms in hot water for 30 minutes until they are soft. Drain and set aside.
2. Clean the chicken and pat dry with paper towels. Cut into small pieces and season with salt and pepper.
3. In a large pot or Dutch oven, heat up the sesame oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
4. Add the grated ginger and minced garlic to the pot and stir for 1 minute until fragrant.
5. Pour in the chicken broth, Shaoxing wine, soy sauce, oyster sauce, and brown sugar. Stir to combine.
6. Add the soaked shiitake mushrooms to the pot and bring everything to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 30-40 minutes until the chicken is cooked through and tender.
8. Use a strainer or colander to remove the chicken and mushrooms from the pot. Set aside.
9. Turn up the heat to high and reduce the sauce until it thickens, about 5 minutes.
10. Return the chicken and mushrooms to the pot and stir to coat with the sauce.
11. Garnish with sliced green onions and chopped cilantro.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium-high heat for browning chicken
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 10g
Protein: 40g
Sodium: 1500mg
Substitutions for ingredients:
- Button mushrooms or other types of mushrooms can be used instead of shiitake mushrooms.
- Rice wine or dry sherry can be used instead of Shaoxing wine.
- Tamari or coconut aminos can be used instead of soy sauce.
- Hoisin sauce or fish sauce can be used instead of oyster sauce.
Variations:
- Add sliced carrots, bamboo shoots, or water chestnuts for extra texture and flavor.
- Use bone-in chicken thighs or drumsticks instead of a whole chicken.
- Make it spicy by adding chili flakes or sriracha sauce.
Tips and tricks:
- To make the chicken more flavorful, marinate it in the soy sauce and Shaoxing wine for 30 minutes before cooking.
- Use a slotted spoon to remove any excess fat or impurities from the sauce while it simmers.
- If the sauce is too salty, add a splash of water or chicken broth to balance the flavors.
Storage instructions:
Store the leftover chicken and mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and mushrooms in a pot over low heat until heated through.
Presentation ideas:
Serve the Wenchang chicken with mushrooms in a large bowl or platter, garnished with sliced green onions and chopped cilantro.
Garnishes:
Sliced green onions and chopped cilantro
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Pickled cucumbers or radishes
Suggested side dishes:
- Steamed bok choy or broccoli
- Egg drop soup or hot and sour soup
- Fried rice or chow mein
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken it.
- If the chicken is not cooked through, simmer it for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Wenchang chicken is a famous dish from Hainan province in China, known for its tender and flavorful meat. It is often served with a dipping sauce made of ginger, garlic, and vinegar.
Flavor profiles:
Savory, umami, slightly sweet, with a hint of ginger and garlic.
Serving suggestions:
Serve the Wenchang chicken with mushrooms as a main course for dinner or lunch, accompanied by steamed rice or noodles and your favorite side dishes.
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Region: Chinese