Stewed Chicken with Mushrooms
|
Northeast iron-pot chicken with dried mushrooms
|
Stewed Chicken with Mushrooms (Simplified Chinese: 小鸡炖蘑菇; Traditional Chinese: 小雞燉蘑菇; Pinyin: Xiǎojī dùn mógū) is a Dongbei classic of young chicken simmered with rehydrated wild mushrooms (often hazel or similar forest mushrooms) in a savory broth—another pillar of Heilongjiang Food home cooking.
Characteristics
Broth tastes of chicken and dried mushroom aroma; meat is tender; mushrooms are meaty and earthy. Potato-starch noodles are sometimes added in the same pot.
Ingredients (overview)
Chicken pieces, dried wild mushrooms (soaked), soy, ginger, scallion, optional vermicelli. Exact mushroom species vary by local forage and market supply.
History and culture
Paired culturally with Braised Pork with Vermicelli and Di San Xian as everyday Northeast signatures rather than imperial banquet food.
Serving and variations
Shared family stew. See Heilongjiang Food and Braised Pork with Vermicelli.