Woo-Suji: Shredded Chicken with Mushrooms

Woo-Suji: Shredded Chicken with Mushrooms

Woo-Suji: Shredded Chicken with Mushrooms is a home-style meat dish at difficulty 3/5 (Intermediate), about 608 kcal. Shredded Chicken with Mushrooms is a home-style dish featuring chicken and shiit. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

3 / 5

★★★☆☆

Intermediate
Estimated Calories

608 kcal

Ingredients

  • 2 Chicken Thighs
  • 5 Dried Shiitake Mushrooms
  • Ginger
  • Scallions
  • Garlic

Steps

  1. Soak dried Shiitake mushrooms in warm water until rehydrated.
  2. Finely dice the ginger, slice the scallions, and mince the garlic (cut in half and chop).
  3. Debone the chicken thighs (if left on, it affects the efficiency of this programmer's eating slightly). Cut the meat into bite-sized pieces.
  4. Cut each rehydrated mushroom into quarters and set the mushroom soaking water aside for later use.
  5. Blanch the chicken meat in boiling water for 1 minute to remove blood foam and impurities.
  6. Add 15ml cooking wine, 15ml light soy sauce, 1.5g salt, and 15ml dark soy sauce to the chicken meat. Mix thoroughly until evenly coated.
  7. Heat oil to 30% intensity (medium-low). Add the stir-fried chicken breast and sear until golden. Set aside.
  8. Leave a tablespoon of oil in the wok. Sauté the scallions, ginger, and garlic until fragrant, then add the mushrooms and stir-fry over high heat.
  9. Wait 20 seconds; the fragrant smell of mushrooms will begin to waft. Add the seared chicken, all of the reserved mushroom soaking water (**This programmer believes this is the soul trick**), 15ml sugar, and 30ml soy sauce.
  10. Turn to medium heat and cook without a lid. Braise for about 2 minutes to reduce the sauce and thicken it. Drizzle in 5ml sesame oil. Turn off the heat and plate. Finally, sprinkle with chopped scallions.

Notes

Shredded Chicken with Mushrooms is a home-style dish featuring chicken and shiitake mushrooms. The chicken becomes tender and smooth after searing and braising, pairing perfectly with the unique mushroom aroma for a rich, flavorful broth. It is a Cantonese-style dish suitable for all ages. Chicken is rich in high-quality protein and amino acids, while mushrooms contain polysaccharides and dietary fiber, which help boost immunity and promote digestion. Due to the knife work required and heat control, beginners may find it challenging, but the overall preparation takes about 1 hour.

Estimated Difficulty: ★★★
Estimated Calories: 608 kcal
Group: Shredded Chicken with Mushrooms

Calculations per portion:

- 2 Chicken Thighs
- 5 Dried Shiitake Mushrooms
- 2 Ginger Slices
- 2 Scallions
- 2 Garlic Cloves
- 150ml Warm Water (30-40°C)
- 15ml Cooking Wine
- 30ml Light Soy Sauce
- 1.5g Salt
- 15ml Dark Soy Sauce
- 15ml Sugar
- 5ml Sesame Oil

- Deboning chicken thighs is somewhat complex; here is the programmer's experience:
- Place the thigh on the cutting board, aligning the **bone squarely towards the programmer**.
- Cut from the head to the bottom with a knife, ensuring the blade goes deep enough to touch the bone.
- Use your hand to push the meat to both sides.
- Use the tip of a knife to separate the meat clinging to the bone.
- Flip the chicken over and insert the knife close to the bone to pierce and sever the joint.
- Use the knife tip to cut through the final web of connective tissue.

If you encounter issues or improvements following this guide, please open an Issue or Pull Request.

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