Chinese Chicken and Mushrooms is known and cooked in many countries sometimes in different ways. However, my version is the Chinese-Jamaican style that I adapted from my father and step-mother.
This is a popular dish with many Chinese-Jamaicans as well. It is basically a Chinese styled seasoned chicken stewed down with the Chinese mushrooms that gives it that original flavor, especially if you love mushrooms like us.
*This post may contain affiliate links. Please read my disclaimer here.
The Chinese mushrooms we use is a dried mushroom that has to be soaked for about 1 hour to make sure it’s soft enough, similar to this one, but there are also other choices.
You may then cut it up in medium pieces. The chicken is pre-seasoned and marinated for a few hours. It is cooked in a deep pot or Chinese wok in a little oil and then stewed down. I like to use a good, sturdy, authentic wok such as this Yosukata. The mushrooms is added after about 15 minutes and cooks down with the chicken so the flavors blend.
Give this a try and leave a comment below.
Chinese Chicken and Mushrooms
- 1 Chicken cut for stew
- 2 stalk Scallion cut fine
- 3-4 cloves Garlic minced
- 1 tsp. Seasoned Salt
- 1 tsp. Garlic Salt
- 1 Tbsp. Dark or Mushroom Soy Sauce
- 1/2 tsp. Sugar
- 1 Tbsp. Oyster Sauce
- 1/2 cup Dried Chinese Mushroom
- 1 small Onion sliced horizontally
- 1 Tbsp. Oil
- 1 cup Water and a little more if needed
Wash, drain and cut up chicken in pieces for stew.
Season with all seasonings up to the oyster sauce. Set aside to marinade.
Place dried mushrooms in a covered bowl with enough water to cover about 2" above. Leave to soak for about 1 hour or until soft. When soft enough, drain off the water and cut mushrooms in about half pieces.
To cook chicken, place a deep pot on medium-high heat, in about 2 minutes, add oil. Wait another minute and add chicken when hot. Stir for a few minutes until a little brown. Add about 1 cup of water, cover and start to cook down. Stir every few minutes as needed.
In about 15 minutes, add mushrooms and stir. Cook down about another half an hour until cooked, stirring every 5-8 minutes and add a little more water if needed.
In the last 5 minutes, add the onion. Stir and remove from heat.