Chinese cuisine

Professional

King Oyster Mushroom Bowl With Braised Chicken | Chef John’s Cooking Class

Name: King Oyster Mushroom Bowl With Braised Chicken | Chef John’s Cooking Class
Prep time: 2 hr
Cook time: 1 hr
Total time: 3 h
Yield: 4 servings
Cuisine: Chinese-Huaiyang
Ingredients: 14 oz. King oyster mushroom; 1 lb. Chicken thighs, boneless and skinless; 0.25 tsp. Salt (for blanching oyster mushroom); 1 oz. Garlic cloves, peeled; 1 piece Shiitake mushroom, softened in water; 5 piece Star anise (3 for braising ; 2 for steaming process); 4 stalk Green onion (3 for braising ; 1 for steaming process); 3.5 oz. Broccoli; 1 tbsp. [Marinade] Soy sauce; 1 tbsp. [Seasoning] Soy sauce; 0.5 tbsp. [Seasoning] Oyster sauce; 2 tsp. [Seasoning] Sugar; 0.25 tsp. [Seasoning] Salt, to taste; 0.5 tsp. [Seasoning] Five-spice powder, to taste

King Oyster Mushroom Bowl with Braised Chicken is a staple dish that combines both meat and vegetables and involves frying, boiling, and steaming the ingredients. After this process, both the mushrooms and the chicken will have soaked up each other’s flavor, and the ultimate texture is silky smooth with distinctive umami.

Chef John Zhang

RATING LIKE SAVE PRINT

King Oyster Mushroom Bowl With Braised Chicken | Chef John’s Cooking Class

5 stars rating if you like it!

Done

Recipe

PRE TIME: 2 hr

COOKING TIME: 1 hr

TOTAL TIME: 3 hr

4 SERVING

Ingredients:

14 oz. King oyster mushroom
1 lb. Chicken thighs, boneless and skinless
0.25 tsp. Salt (for blanching oyster mushroom)
1 oz. Garlic cloves, peeled
1 piece Shiitake mushroom, softened in water
5 piece Star anise (3 for braising ; 2 for steaming process)
4 stalk Green onion (3 for braising ; 1 for steaming process)
3.5 oz. Broccoli
1 tbsp. [Marinade] Soy sauce
1 tbsp. [Seasoning] Soy sauce
0.5 tbsp. [Seasoning] Oyster sauce
2 tsp. [Seasoning] Sugar
0.25 tsp. [Seasoning] Salt, to taste
0.5 tsp. [Seasoning] Five-spice powder, to taste

Directions:

Step 1

In a large pot with boiling water, add a pinch of salt, and blanch king oyster mushroom.

Step 2

Deep fry garlic cloves at 280°F/140°C until light brown.

Step 3

Marinate chicken with 1 tbsp soy sauce. Deep-fry chicken at about 300-340°F/150-170°C until golden brown.

Step 4

In a wok over medium heat, add oil, green onion, chicken meat, water, oyster mushroom, soy sauce, sugar, star anise, five-spice powder, and oyster sauce. Stir fry to mix well. Cover and stew for 30 minutes. Then set aside to cool. Take out the oyster mushroom and refrigerate for 2 hours.

Step 5

Thinly slice the chicken into ¼ inch (0.5 cm) thick slices.

Step 6

Slice the braised king oyster mushroom into ⅛ inch (0.25 cm) thin slices lengthwise.

Step 7

In a large bowl, put shiitake mushroom upside down in the center of the bottom.

Step 7-1

Arrange the king oyster slices nicely covering the entire bottom of the bowl.

Step 7-2

Add in chicken slices, star anise, green onion.

Step 7-3

Steam for 15 minutes.

Step 8

Put a serving plate upside down on top of the bowl, then turn over. Lift the bowl and serve.

Step 9

Enjoy!

Final Notes

The king oyster mushroom, much like its name implies, is often the most sought-after of all the oyster mushrooms. It has a fatty, meaty texture similar to abalone. But because of its rich, dense texture, it doesn’t absorb other flavors well. So, we want to blanch these mushrooms in some hot water that we’ve added salt to. This will help get rid of some of their natural bitterness and will clean the mushrooms.