Black Mushroom Chicken Recipe

Soak dried black mushrooms in warm water for 20–30 minutes until softened. Reserve soaking liquid by straining (save about 2–3 tablespoons of liquid; discard grit). Squeeze excess water from mushrooms, remove stems if tough, and slice thicker caps in half if large.

Pat chicken pieces dry with paper towels. In a bowl combine 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp white pepper, and 1/2 tsp salt. Add chicken and toss to coat. Marinate 15–20 minutes while you finish prep.

Slice the ginger into thin matchsticks. Smash and peel garlic. Slice scallion whites and reserve greens for garnish.

In a small bowl mix 1.5 tbs oyster sauce, 0.5 tbs dark soy sauce, 1 tbs light soy sauce, 1/2 tsp sugar, 3 tbs chicken stock (or water), and 1 tsp cornstarch. Stir until smooth and set aside. If mushroom soaking liquid was saved, add 1–2 teaspoons to the sauce for extra mushroom flavor.

Brown chicken

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. When hot, add marinated chicken pieces in a single layer (work in batches if needed). Sear until golden on the outside but not fully cooked through, about 3–4 minutes. Remove chicken to a plate and set aside.

Sauté aromatics & mushrooms

Add remaining 1 tablespoon oil to the pan. Add sliced ginger, smashed garlic, and scallion whites; stir-fry 30–45 seconds until fragrant. Add the rehydrated black mushrooms and stir-fry 1–2 minutes to coat and heat through.

Combine & simmer

Return the seared chicken to the pan, stirring to combine with mushrooms and aromatics. Pour the prepared sauce over the contents. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook 4–6 minutes, or until chicken is cooked through (internal temperature ~165°F / 74°C) and mushrooms are tender.

Thicken & finish

Uncover and stir. If sauce needs to thicken, simmer uncovered 1–2 minutes. Taste and adjust seasoning: add up to 1/2 tsp more salt or a splash of soy for saltiness. Stir in 1/2 tsp sesame oil and 1/2 tsp toasted sesame oil (optional) for fragrance. If you prefer a glossier, thicker sauce, mix an additional 1/2 tsp cornstarch with 1 tbs cold water and stir into the pan; simmer until glossy and thickened.

Transfer Black Mushroom Chicken to a serving plate or bowl. Garnish with sliced scallion greens and cilantro if using. Serve hot with steamed rice.