Shiitake Mushroom Tender Chicken

Method10 steps

1. 1

   Soak the Mushrooms

   泡发香菇

   Soak the dried shiitake mushrooms in 30–40 ℃ warm water.

   使用30-40 ℃温水泡发干香菇

   ⏱20 min

   • 💡 Warm water better releases the mushroom aroma.温水能更好地激发香菇香味
   
2. 2

   Prepare the Aromatics

   准备辅料

   Cut the ginger into small pieces, the scallion into segments, and the garlic into small halves.

   姜切小块，葱切段，蒜对半切小粒

   ⏱3 min

   • 💡 Keep the aromatics evenly sized.辅料大小要均匀
   
3. 3

   Prep the Chicken

   处理鸡腿

   Debone the whole chicken legs (optional) and cut into small pieces.

   鸡腿去骨（可选），切成小块

   ⏱5 min

   • 💡 Deboning makes eating more efficient.去骨后食用效率更高
   
4. 4

   Prep the Mushrooms

   处理香菇

   Cut the soaked shiitake mushrooms into quarters. Reserve the mushroom soaking water.

   泡发的香菇一分为四，香菇水留着备用

   ⏱1 min

   • 💡 The mushroom soaking water is the soul of the dish—don't pour it out.香菇水是后续烹饪的灵魂，千万别倒掉
   
5. 5

   Blanch

   焯水

   Blanch the chicken pieces for 1 minute to remove blood foam and impurities.

   鸡腿肉焯水 1 分钟，去除血沫和杂质

   ⏱1 min

   • 💡 Don't blanch too long, or the meat will turn tough.时间不宜过长，否则肉质变柴
   
6. 6

   Marinate

   腌制

   Add 15ml cooking wine (Shaoxing), 15ml light soy sauce, 1.5g salt, and 15ml dark soy sauce to the chicken pieces. Mix thoroughly.

   鸡腿肉中加料酒 15ml、生抽 15ml、盐 1.5g、老抽 15ml，抓匀

   ⏱5 min

   • 💡 Mixing thoroughly helps the flavors penetrate.充分抓匀有助于入味
   
7. 7

   Stir-Fry the Chicken

   煸炒鸡肉

   Heat oil to 30% temperature, add the chicken pieces and stir-fry until golden, then remove and set aside.

   油温 3 成，下入鸡腿肉煸炒，等鸡腿肉金黄后盛出备用

   ⏱4 min

   • 💡 Low oil temperature keeps the meat silky and tender.低油温下锅可保持肉质滑嫩
   
8. 8

   Sauté the Aromatics

   炒香底料

   Leave some oil in the wok, add scallion, ginger, and garlic, and sauté until fragrant. Add the shiitake mushrooms and toss over high heat.

   锅留底油，下入葱、姜、蒜炒香，香菇入锅，大火翻匀

   ⏱1 min

   • 💡 Quick high-heat tossing releases the mushroom umami.大火快速翻炒激发香菇菌香
   
9. 9

   Combine and Braise

   混合焖煮

   After 20 seconds, once fragrant, add the chicken pieces, all the mushroom soaking water, 15ml sugar, and 30ml light soy sauce.

   等待 20 秒飘出香味后，下入鸡腿肉、全部香菇水、糖 15ml、生抽 30ml

   ⏱1 min

   • 💡 Adding the mushroom soaking water is the soul step of this dish.加入香菇水是这道菜的灵魂操作
   
10. 10

    Reduce and Plate

    收汁装盘

    Reduce to medium heat without a lid, simmer for 2 minutes to thicken the sauce, drizzle in 5ml sesame oil, sprinkle with scallion, turn off the heat, and plate.

    转中火不盖盖，咕嘟 2 分钟收浓汤汁，淋入香油 5ml，撒上葱花后关火装盘

    ⏱2 min

    • 💡 Reducing without a lid makes the sauce thicker and glossier.不盖盖收汁能让汤汁更浓稠明亮