Have you tried using Chinese mushrooms, also known as shiitake mushrooms, in stir-fry dishes? I love it because it’s fast, healthy, affordable, and packed with savory depth. After testing, here’s my guide on how to make it better than any takeout tender chicken and Chinese mushroom stir fry.
The Magic Shiitake Mushroom
Shiitake mushrooms are typically used in soups, often paired with chicken. When used in stir-fry dishes, these aromatic mushrooms can lend other ingredients a strong aroma, even without the addition of complex seasonings. Proteins can significantly absorb the flavor of shiitake mushrooms. In Mandarin, we have a lovely name, 香菇, for this brown, thick mushroom, which indicates its pungent aroma.
About the Chinese name
The Chinese name for this dish (香菇鸡片, xiāng gū jī piàn) means “fragrant mushroom chicken slices.” And “fragrant” is key—the secret lies in coaxing out the mushrooms’ hidden aromas!
Tips for Choosing the Shiitake Mushrooms
I would love to share my tips on choosing shiitake mushrooms with the best flavors. High-quality shiitake mushrooms are the primary flavoring for this stir-fry.
- Cracks on the surface – Remember to inspect for those with surface cracks. These mushrooms are cultivated in environments with varying temperatures. That is one key factor in their taste and flavor.
- Firm texture—Look for shiitake mushrooms with a firm, plump body and a smooth, dark brown cap. The caps should be slightly curled under at the edges and free of blemishes or dark spots.
Cook’s Note
- The number of ingredients can significantly influence the temperature of stir-frying. If you are a beginner, try making smaller batches. Don’t double or triple the recipe.
- Marinated chicken can present a lovely, well-balanced, and tender texture. So please follow the steps carefully.
- For beginners, a non-stick pan is a suitable option for this dish. If you are using a wok, heat it at the beginning.
Step by Step Instructions
The Velveting Trick
Have you noticed how Chinese takeout chicken stays tender, even when reheated? Let’s meet velveting, a marinade technique that creates a protective protein gel around the meat. This is a foundation technique for Chinese stir-frying.
- Thinly slice the chicken. Add salt (or skip it if you prefer a less salty dish), Shaoxing wine, oyster sauce, and white pepper.
- Add water. Grasp the chicken for 1 minute until all the juice is well absorbed, then add cornstarch. Add approximately ½ tablespoon of vegetable cooking oil. Set aside for around 15 minutes.
About baking soda
Some recipes may call for baking soda in marinating or velveting, as it raises the pH to prevent protein tightening. But I only suggest using it on tender meat like chicken or fish. I do this if I need to
Stir fry
- Heat your wok or pan first. We need to follow the “Hot Wok, Cold Oil” principle. Add oil and spread the chicken when the oil begins to warm, but not hot. Let them stay for around 3-5 seconds, then quickly fry them until they are pale. Transfer out immediately.
- Remove the excess oil and save it for use in vegetable stir-fries. Keep around one tablespoon of oil and fry garlic, ginger, and scallions until aromatic. Add shiitake mushrooms and light soy sauce. Fry until the shiitake mushrooms are soft.
- Add the fried chicken back, place in scallion sections, and drizzle some sesame oil. Quickly mix well and transfer out. Serve hot.
That’s our tender chicken and mushroom stir fry. Ready to serve with steamed rice, noodles, or even with buns and bread.
Other Mushroom Recipes
Mushroom lovers, remember to check the following mushroom recipes. Pan-fried king oyster mushroom and beach mushroom can be vegan-friendly, while others are loaded with different types of protein.
- pork and mushroom stir fry
- mushroom stir fry
- steamed chicken with mushrooms
- Kong Pao mushroom
- pan-fried king oyster mushroom
Chicken and Shiitake Mushroom Stir Fry
Ingredients
- 6-8 fresh shiitake mushrooms , remove roots and cut into slices.
- 1 chicken thigh , remove the skin and cut into bit size cubes
Marinating Sauce
- 1/4 tsp. salt optional (you can skip this for a less salted dish)
- 1/2 tbsp. cooking wine
- 1/2 tbsp. oyster sauce
- 2 tbsp. water or chicken stock
- 1/4 tsp. white pepper
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
Stir fry
- 3 tbsp. cooking oil as needed
- 1/4 thumb ginger , peeled and slices
- 1 garlic cloves sliced
- 4 scallions cut into small sections white part and green part separated.
- 1/2 tbsp. light soy sauce
- 1/2 tbsp. oyster sauce
- 1 tsp. sesame oil optional
Instructions
How to marinate the chicken for stir-frying
- Cut the chicken into 2cm cubes. If you are using chicken breast, you can perfer thick slices. Add salt (or skip the salt if you want a less salted dish), Shaoxing wine, oyster sauce, and white pepper. Mix well.
- Add water in. Grasp the chicken slice until all the juice is well absorbed, then add cornstarch. Mix in around ½ tablespoon of vegetable cooking oil and set aside for 15 minutes.
Prepare the Chinese mushrooms
- Remove the ends of the mushrooms, and wash them under running water. Then slice it into thin slices.
Stir fry
- Heat your wok or pan first. Add cooking oil, spread the chicken in when the oil begins to warm but not hot. Let them stay for around 3-5 seconds and then quickly fry them until become pale. Transfer out immediately.
- Keep around 1 tablespoon of oil and fry garlic, ginger, and scallion until aromatic.
- Place shiitake mushroom in then add light soy sauce. Fry for around 1 minute until the shiitake mushrooms becomes soft. At the beginning, the mushroom can be slightly dry, keep frying. They will become soft quickly.
- Return the chicken cubes and add oyster sauce. Mix well.
- Lastly, we add the scallion sections and some sesame oil for a shinning appearance.
- Serve hot! You can optionally garnish some toasted sesame seeds.
Video
Final Thoughts
I believe you will fall in love with this tender and juicy Chinese-style stir fry, which uses the two most common ingredients—chicken and shiitake mushrooms. Chinese cooking isn’t about complexity; once you master the technique for velveting and controlling the fire, it is easy to copy great flavors in the kitchen. Happy cooking!
We look forward to your feedback.
Hello,
Step 2 of the marinade is saying pork instead of chicken 😘
Thanks for the recipe, will try it asap.
Olivia
Thank you so much Olivia, I have changed it. (I always make mistake 😭 )
What is the serving size for this recipe. One or 2 people
It’s 2 servings