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5.0 from 9 votes

Mushroom Chicken

Braised chicken and mushroom Chinese recipe is a classic and authentic Chinese dish. This delicious dish can use a stove top and instant pot. Try out this instant pot Chinese chicken and mushroom in a few minutes. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 184 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

  • 25 pieces Dried black Chinese mushrooms (medium size) or around 2 cups
  • 4 Chicken quart legs
  • 6 lices ginger
  • 4 cloves garlic
  • 1 tick green onion
  • 1 teaspoon sesame oil
Sauce:
  • 4 tablespoons Oysters sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • ½ tablespoon brown sugar
  • 1 cup water

Instructions

Instant Pot Method:
    Cup of Yum
  1. Wash and soak around 25 pieces or 2 cups dried medium Chinese black mushrooms 4-6 hours before use. 
  2. Squeeze the mushrooms and remove excess water from soaking the mushrooms.
  3. Chop 4 chicken quarter legs into chunks. Then, wash them to remove extra pieces of bones from chopping the chicken.
  4. Pour 1 teaspoon sesame oil into an instant pot, press the sauté button, add 6 slices of ginger and 4 cloves of garlic and stir fry them a little bit. Then, add chicken. 
  5. After that, add soaked mushrooms, ½ teaspoon salt, 1 tablespoon soy sauce, 4 tablespoons oyster sauce, ½ tablespoon brown sugar, 1 cup water and mix them. Then, close the lid and vent, push manual button adjust time to 6 minutes at high pressure and natural release. 
  6. Use a fine strainer to remove fat and add green onion. 
Stove top Method:
  1. Wash and soak around 25 pieces or 2 cups dried medium Chinese black mushrooms 4-6 hours before use. 
  2. Squeeze the mushrooms and remove excess water from soaking the mushrooms.
  3. Chop 4 chicken quarter legs into chunks. Then, wash them to remove extra pieces of bones from chopping the chicken.
  4. Pour 1 teaspoon sesame oil into a non-stick pot, turn on fire to medium high, add 6 slices of ginger and 4 cloves of garlic. Stir it for a little bit.
  5. Add cut chicken, soaked mushrooms, ½ teaspoon salt, 1 tablespoon soy sauce, 4 tablespoons oyster sauce, ½ tablespoon brown sugar, 1 cup water and stir them. Turn the fire to medium-low cover lid and let it cook for 20-30minutes until the chicken is cooked. 
  6. Use a fine strainer to remove fat and add green onion. 

Notes

  • The best is to soak the dried mushrooms for 4-6 hours. Normally, I soak the mushrooms the night before. Then, squeeze the liquid and put it in a plastic bag and keep it in the refrigerator. 
  • Some people like to add soaked mushroom liquid when they cook mushroom chicken. However, personally I don't like that idea because the liquid is too strong and doesn't taste good. Hence, try to squeeze or remove excess water from soaking the mushrooms, so the mushrooms can absorb the sauce when cooking with chicken. 
  • Besides, I like to use medium size mushrooms because it doesn’t take too long to soak them.
  • And, the best to use chicken thighs or quarter legs with bones in because it has more flavor and tastes even better.
  • After cutting the chicken, remember to wash them a few times to remove little pieces of bones from cutting. 

Nutrition Information

Calories 184kcal (9%) Carbohydrates 5g (2%) Protein 13g (26%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 71mg (24%) Sodium 575mg (24%) Potassium 218mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 56IU (1%) Vitamin C 1mg (1%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 184

% Daily Value*

Calories 184kcal 9%
Carbohydrates 5g 2%
Protein 13g 26%
Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 71mg 24%
Sodium 575mg 24%
Potassium 218mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 56IU 1%
Vitamin C 1mg 1%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.