📝 About This Recipe
A cornerstone of Shandong (Lu) cuisine, this hearty stew celebrates the 'Xian' (umami) profile that defined the imperial kitchens of Northern China. This dish features bone-in chicken thighs braised to succulent perfection alongside earthy dried shiitake and tea tree mushrooms, bathed in a rich, savory sauce deepened by traditional fermented soy. It is a soul-warming masterpiece that showcases the Lu technique of 'Dun' (slow stewing) to achieve a profound depth of flavor.
🥗 Ingredients
Main Ingredients
- 2 lbs Whole Chicken Thighs (bone-in, skin-on, chopped into 2-inch chunks)
- 8-10 pieces Dried Shiitake Mushrooms (rehydrated, stems removed, soaking liquid reserved)
- 1 ounce Dried Tea Tree Mushrooms (Chajian) (rehydrated, woody ends trimmed)
- 2 medium Fresh King Oyster Mushrooms (sliced into thick rounds)
Aromatics and Spices
- 2 inches Ginger (sliced into thick coins)
- 4 stalks Scallions (cut into 3-inch lengths)
- 6 cloves Garlic (smashed)
- 2 whole Star Anise
- 1 small piece Cinnamon Stick
- 3-5 pieces Dried Red Chilies (optional, for subtle warmth)
The Braising Liquid
- 3 tablespoons Light Soy Sauce (for saltiness and umami)
- 1.5 tablespoons Dark Soy Sauce (for rich mahogany color)
- 2 tablespoons Shaoxing Rice Wine (to deglaze and add aroma)
- 1 tablespoon Rock Sugar (provides a glossy sheen and balances salt)
- 2 cups Mushroom Soaking Liquid (strained through a fine mesh)
👨🍳 Instructions
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1
Start by rehydrating the dried mushrooms in warm water for at least 30 minutes. Once soft, squeeze them dry, trim the stems, and strain the soaking liquid through a coffee filter or fine mesh to remove any grit; set this liquid aside.
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2
Blanch the chicken chunks in a pot of boiling water for 2-3 minutes to remove impurities. Drain and rinse the chicken under cold running water, then pat dry with paper towels.
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3
Heat 2 tablespoons of oil in a heavy-bottomed wok or Dutch oven over medium heat. Add the rock sugar and stir constantly until it melts and turns a light amber color (caramelizing).
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4
Carefully add the chicken to the wok. Stir-fry for 4-5 minutes until the chicken is evenly coated in the caramel and the skin begins to render its fat.
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5
Toss in the ginger slices, smashed garlic, scallion white sections, star anise, cinnamon, and dried chilies. Sauté for 2 minutes until the aromatics are fragrant.
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6
Pour the Shaoxing wine around the edges of the wok to deglaze, followed by the light and dark soy sauces. Stir well to ensure every piece of chicken is colored.
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7
Add all the mushrooms (Shiitake, Tea Tree, and King Oyster) to the pot, stirring to incorporate them into the sauce.
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8
Pour in the reserved mushroom soaking liquid. The liquid should just barely cover the chicken. If needed, add a splash of chicken stock or water.
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9
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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10
Simmer gently for 35-40 minutes. The chicken should be tender but not falling off the bone, and the mushrooms should be plump and saturated with sauce.
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11
Remove the lid and turn the heat up to medium-high. Cook for another 5 minutes, stirring occasionally, to reduce the sauce until it is thick enough to coat the back of a spoon.
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12
Discard the large pieces of ginger, star anise, and cinnamon stick. Stir in the remaining scallion greens for a pop of freshness.
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13
Transfer to a deep serving platter and serve immediately while steaming hot.
💡 Chef's Tips
Always use bone-in chicken for this recipe; the marrow provides the essential body and silkiness to the sauce. Don't skip the rock sugar caramelization (Tang Se) as it provides a unique depth and lacquered look that granulated sugar cannot replicate. If the sauce is too thin at the end, a small cornstarch slurry (1 tsp cornstarch to 1 tbsp water) can be added, though natural reduction is preferred. Ensure you strain the mushroom water carefully; the bottom of the soaking bowl often contains sand that can ruin the texture of the stew. For the most authentic Lu flavor, use a high-quality naturally brewed soy sauce.
🍽️ Serving Suggestions
Serve with a large bowl of steamed white jasmine rice to soak up the rich, savory gravy. Pair with a side of crisp, stir-fried Bok Choy or Gai Lan with garlic to balance the richness. A pot of Oolong or Pu-erh tea is the perfect traditional beverage to cleanse the palate. For an added texture, serve with a side of handmade Shandong-style thick wheat noodles. Accompany with a small dish of quick-pickled cucumbers for a refreshing acidic contrast.