Nothing could be simpler to make than this dish. Being rewarded with a very flavorful dinner after simply dumping everything into a pot would just be short of cheating.
I chose dehydrated mushrooms for their availability. Going for fresh ones if they happen to be available would certainly be the best way to go. I’d skip on canned varieties though as I tend to get that aftertaste of tin even after multiple washes.
This recipe calls for shiitake and dried black fungus. You have a lot of options here. Any mushroom or an assortment of them would be equally flavorful. Straw, chanterelles, button to name a few. I wouldn’t go for buttons alone though or any other light flavored mushroom for their very subtle flavor. Be guided by the mushroom’s color. Darker colored ones usually taste earthier.
After the mushrooms have fully rehydrated, which I do overnight, give them a thorough wash to remove any dirt or unwanted debris, then strain them out of the soaking liquid. At this point you might find the quantity of mushrooms too much for the recipe. We really want this much ’cause the natural juices from these mushrooms will make-up for the stock in which our chicken would cook.
Want to make this recipe? Full, printable instructions start on the next page, including the list of ingredients and measurements! Plus, more pictures of me cooking and some stellar photos of the final dish 🙂