Braised Chicken with Shiitake Mushrooms

Name: Braised Chicken with Shiitake Mushrooms
Ingredients: chicken thighs; dried shiitake mushrooms; ginger; scallions; garlic

Difficulty ★★★Updated 1/25/2026

Ingredients and Tools

Soak dried shiitake mushrooms in warm water
Cut ginger into small pieces, cut scallions into sections, and cut garlic into small halves
Debone the chicken thighs (leaving the bones is also fine, it just slightly affects a programmer's eating efficiency), cut into small pieces
Quarter the soaked shiitake mushrooms, reserve the mushroom soaking water
Blanch the chicken thigh meat for 1 minute to remove blood and impurities
Add cooking wine 15ml, light soy sauce 15ml, salt 1.5g, dark soy sauce 15ml to the chicken thigh meat, mix well
Heat oil to 30% heat, add the chicken thigh meat and stir-fry; when golden, remove and set aside
Leave the oil in the pan, add scallions, ginger, garlic and stir-fry until fragrant, add the mushrooms and stir-fry over high heat
After 20 seconds the mushroom aroma will come out; add the stir-fried chicken thigh meat, add the mushroom soaking water (all of it, the programmer's soul move), sugar 15ml, light soy sauce 30ml
Turn to medium heat without a lid, simmer for 2 minutes to reduce the sauce, drizzle in sesame oil 5ml, sprinkle with scallions, then turn off the heat and plate

Deboning chicken thighs is relatively complex; my experience for reference:
Place the chicken thigh on the cutting board, bone facing the programmer, cut from the top to the very bottom; the cut should be deep to ensure it touches the bone
Use your hands to pull the meat to both sides
Use the tip of the knife to separate the meat stuck to the bone
Flip the chicken thigh, insert the knife tightly along the bone, and sever the connection points between bone and meat
Cut the final connections with the tip of the knife; if you follow this guide and find issues or improvements, please submit an Issue or Pull request.