Simple and flavourful noodle with minced chicken braised in soy sauce, shaoxing wine, chicken stock and infused with umami shiitake mushrooms.
I think it’s the winter that gets to me because recently I feel like eating some dishes from my childhood that are mostly simple Asian style homemade meals like steamed egg custard, chicken herbal soup or braised meat. These are the meals my grandma used to cook for us quite often in my hometown.
Normally when I have this sudden urge of cooking meals from my childhood it means that I feel homesick or just miss my grandma’s cooking, which is understandable considering that it’s really been more than a year since I went back home to visit my family. It’s a bit hard to go home since I started my full-time job because of limited vacation leaves allowed in one year. But luckily it’s only a couple of months to go now before I can meet with them again so am looking forward to it.
This soy braised chicken and mushrooms noodle is one of my most favourited home meals. It’s very flavourful and earthy thanks to the flavour combination of the chicken, dried shiitake mushrooms and the liquid stock that consists of soy sauce, shaoxing wine, sweet soy sauce, oyster sauce, five spice powder, chicken stock and mushroom stock.
Don’t be scared off by the list of ingredients for the liquid stock. If you are already familiar with Chinese cooking I bet most of the ingredients can be found in your pantry, so if you have chicken or pork you can cook this dish right away. For the pork version you can have a look at my pork and mushrooms noodle recipe which is a very similar recipe to this soy braised chicken and mushrooms noodle.
It is fairly easy and only takes half an hour to cook. All you need to do is just put all the ingredients (without the noodles) in one pan and cook for less than half an hour. You can also add your favourite toppings like hard-boiled eggs, fried fish cake, green vegetables or fried tofu.
I normally like to make a large batch of soy braised chicken and mushrooms noodle in one go because I can have this over lunch for a few days without really getting tired of it. That’s how much I adore this dish!
- 300 gr minced chicken
- 100 gr dried shiitake mushrooms
- 100 gr fried fish cakes (optional), chopped roughly
- 4 hard boiled eggs
- 4 garlic cloves, finely minced
- 1 onion, finely sliced
- 2 tbsp sesame oil
- 4 tbsp dark soy sauce
- 3 tbsp shaoxing wine
- 2 tbsp oyster sauce
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp five spice powder
- ½ cup chicken stock
- ½ cup water
- 4 portions of noodle
- Soak dried shiitake mushrooms in a small bowl of warm water for 10 minutes until mushrooms become soft. Chop mushrooms roughly and reserve the mushrooms soaking liquid in the bowl.
- Heat sesame oil in a large deep pan over medium heat. Saute garlic and onion for 2 minutes until soft.
- Add minced chicken, chopped shiitake mushrooms, and fish cakes into the pan. Break the chicken using a large fork and mix until well combined.
- Add soy sauce, shaoxing wine, oyster sauce, sweet soy sauce and five spice powder into the pan and saute for another minute.
- Add chicken stock, mushrooms liquid and water into the pan. Bring it to a boil and add hard boiled eggs. Turn heat to medium-low, cover and cook for another 10 minutes.
- Cook noodles accordingly and divide into four bowls. Top with soy braised chicken and shiitake mushrooms.