Jamaican-Chinese Chicken and Dungoo (Chinese Mushrooms)

Jamaican-Chinese Chicken and Dungoo

Jamaican Chinese Chicken and Dungoo (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 an authentic version of this dish.

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 rich and savory original flavor, especially if you love mushrooms like us. I make this with bone in chicken, however I am sure it could also be made with boneless chicken thighs.

Ingredients for Jamaican-Chinese Chicken & Dungoo

• Chicken – whole cut up or cuts of choice. May also substitute with boneless chicken thighs or breast.
• Scallion – cut fine
• Garlic – minced
• Seasoned Salt
• Garlic Salt
• Dark or Mushroom Soy Sauce
• Sugar
• Oyster Sauce
• Dried Mushrooms
• Onions
• Oil 
• Water

Preparation of Jamaican-Chinese Chicken & Dungoo

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1. The Chinese mushrooms we use is a dried mushroom that has to be soaked for about 2 hours to make sure it’s soft enough, similar to this one, but there are also other choices.
2. The chicken is cut into medium pieces or for stew, and pre-seasoned in a large seasoning bowl and marinated for a few hours. 
3. The chicken 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.
4. The mushrooms is cut into about 4 pieces each, the stems may be cut off.
5. The mushrooms may be added after about 10 minutes and cooks down with the chicken so the flavors blend.

Give this a try and leave a comment below.

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Jamaican-Chinese Chicken and Dungoo (Mushrooms)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Author Dianne

Ingredients

• 1 whole Chicken (or parts of choice) 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
• 10 large Dried Chinese Mushroom more if smaller
• 1 small Onion sliced horizontally
• 1 Tbsp. Oil
• 1 cup Water and a little more if needed

Instructions

1. Place dried mushrooms in a covered bowl with enough water to cover about 2" above. Leave to soak for about 2 hours or until soft. When soft enough, drain off the water and cut mushrooms in about half or quarters cutting off stems.

2. Wash, drain and cut up chicken in pieces for stew.

3. Season with all seasonings up to the oyster sauce. Set aside to marinade.

4. 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.

5. In about 10 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 a time if needed. You want to end with some liquid for gravy.

6. In the last 5 minutes, add the onion. Stir and remove from heat.

Recipe Notes

Serving suggestions - White rice and a vegetable stir fry, or Chinese broccoli or vegetable of choice.