Braised Chicken with Dried Shiitake Mushrooms

Xiang Gu Shao Ji 香菇燒雞

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By Fuchsia Dunlop

Published 2012

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If you are cooking a Chinese supper for several people, it’s always helpful to include a slow-cooked dish such as this, that can be prepared in advance and just heated up when you wish to eat it. (Simply follow the recipe until it has been simmered for 30 minutes beforehand, then reheat, reduce and scatter with spring onions and sesame oil when you wish to serve.)

Serve this smokily delicious stew with a cold appetiser or two and a couple of stir-fried vegetables and you’ll have a w