Margarita's International Recipes


Soy-braised Chicken and Mushrooms

Soy-braised Chicken and Mushrooms

This was a fairly easy dish to make and one that was pretty enjoyable. I did feel I needed to reduce the sauce/broth more than the originally recipe called for. I would have reduced it even more, perhaps to half a cup, but I didn't have the time.

I don't have a lid that is large enough for my wok, so I used a baking sheet to cover it. It didn't cover the whole surface, but it seemed to work well enough.

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Soy-braised Chicken and Mushrooms


  • 12 dried shiitake mushrooms
  • 2 cups hot water
  • 2 Tbsps. vegetable oil
  • 3" fresh ginger, peeled and thinly slivered
  • 3 Tbsps. minced garlic
  • 2 lbs boneless, skinless chicken thighs, cut into bite-size chunks
  • 1/4 cup kecap manis
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 4 greens onions, including green tops, cut in 2" lengths


Soak dried mushrooms in hot water for 20 minutes to 2 hours. Remove mushrooms from the water, reserving both. ,Squeeze out extra water from mushrooms, and cut mushrooms in half. Strain the water through a fine mesh to catch the sediment. Set both water and mushrooms aside.

Heat oil over high heat in a wok. Add ginger and garlic and stir fry until the garlic starts to brown. Add the chicken and stir fry until the chicken starts to brown, about 4-5 minutes. Add the mushrooms and the mushroom water. Add the kecap manis. Bring to a boil, then bring down heat to low, cover the wok and simmer until the chicken is done, around 15 to 20 minutes, stirring occasionally.

Using a slotted spoon, remove chicken and mushrooms from the pan and set aside. Bring heat to high and reduce cooking liquid until it's less than a cup. Taste and season with salt and pepper. Add the green onions. Return chicken to the broth, warm if necessary, and then serve.

Adapted from Linda Lau Anusasananan's recipe at The Hakka Cookbook

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