🍄🐔 Chicken and Mushroom Casserole - Hong Kong-style nostalgic flavor

Editor's Preface

The casserole with mushrooms and chicken is an absolute favorite at Hong Kong family dinner tables, combining all the essentials of "fragrant, smooth, bouncy, and tender" in one pot! Many people remember their childhood grandmas' casserole, where the fragrant aroma of mushrooms blends beautifully with the umami flavor of chicken. It's a real treat, perfect for grabbing a bowl of rice and a quick side dish after work or school. This time, we've transformed ourselves into Hong Kong moms, breaking down every step, revealing the ingredients, marinating, cooking methods, and flavoring details, taking you from beginner to master!

Ingredients preparation

• 2-3 fresh chicken legs (boneless and cut into pieces, smooth and chewy)

• 5-6 dried shiitake mushrooms (soaked)

• Half a carrot (sliced/optional)

• 2 slices of ginger

• 2-3 cloves of garlic (crushed)

• Coriander or chopped green onions for garnish

• 100ml of water for soaking dried mushrooms (for freshness)

• Seasoning: 2 tablespoons light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, 1 teaspoon rice wine, pepper, sesame oil to taste

• 1 teaspoon cornstarch

• 1.5 tablespoons cooking oil

Detailed steps

🐓 1. Chicken processing and marinating

• Cut the chicken thighs into pieces, pat dry with kitchen paper and set aside.

• Mix the chicken pieces with the marinade (1.5 tablespoons soy sauce, 1/2 tablespoon oyster sauce, 1/2 teaspoon sugar, 1 teaspoon cooking wine, 1/2 teaspoon cornstarch, a pinch of pepper) and marinate in the refrigerator for 20-30 minutes to make the chicken more flavorful and tender.

• Editor's note: Adding a little sesame oil will make the chicken more fragrant and smooth. Cornstarch has a "moisture-sealing" effect, making the chicken more chewy after steaming/boiling.

🍄 2. Pre-processing of mushrooms and ingredients

• Soak dried shiitake mushrooms in warm or clean water until completely softened, then cut in half or into large slices diagonally.

• Never take away the soaking water for mushrooms. Remove impurities and set aside for later use. This will add the best mushroom aroma when cooking.

• Slice the carrots and set aside (they absorb the soup and add color).

🧄 3. Stir-fry until fragrant

• Heat oil in a pan and sauté ginger and minced garlic until fragrant.

• Add the chicken and stir-fry until the surface turns white. Then add the mushrooms and radish slices and stir-fry for a while to release the aroma.

• When stir-frying, add 1 tablespoon of light soy sauce and 1/2 tablespoon of dark soy sauce to color and enhance the aroma.

🍲 4. Cooking details

• Add the mushroom soaking water, then add 1 cup of water (or chicken broth). Bring to a boil over high heat, then reduce to a simmer, cover, and simmer for 8-12 minutes. (Adjust the amount of water depending on how juicy or dry you prefer the dish.)

• During cooking, you can gently open the lid and turn it over to avoid burning the bottom.

• If you prefer broth, you can add a few more spoonfuls of oyster sauce and half a teaspoon of sugar in the last 5 minutes to make it taste more delicious.

🥡 5. Garnish on the plate

• Taste and adjust if necessary by adding salt or light soy sauce.

• When done, sprinkle with chopped green onions/coriander and finally add a little sesame oil (which instantly enhances the aroma).

• It is served hot and spicy. The chicken pieces are slippery and have the aroma of mushrooms. The radish has absorbed the soup and is particularly sweet!

Editor's Tips

• Chicken thighs are smoother than chicken breasts, and uniformly sized pieces are most likely to cook evenly.

• Remember not to throw away the water used to soak the mushrooms. The "freshness" under the sauce aroma must be obtained from it.

• If you want to upgrade the taste, you can add vermicelli and tofu to the base and cook them together to absorb the essence of chicken oil.

• Tofu and water chestnut slices are added in harmoniously, turning it into a "luxury chicken hotpot".

Eating experience 😋

Every bite of chicken is imbued with the rich aroma of shiitake mushrooms. The broth goes really well with the rice, and the radish and mushroom slices are smooth and flavorful. Perfect for family dinners or quick side dishes!

summary

Chicken and mushroom hotpot is a classic dish that's both approachable and versatile. With the right chicken and fragrant mushrooms, it's ready in minutes. Enjoy a satisfying meal together! 🥘🍄🐔