Braised Chicken with Black Fungus

This Braised Chicken with Black Fungus is a simple Chinese dish that is savoury and fragrant, with a subtle tanginess from the black fungus. The chicken turns tender and juicy, while the black fungus adds a slightly crunchy, springy texture.

Watch How to Make Braised Chicken with Black Fungus:

Why You’ll Love This Recipe

• Tender, juicy chicken with a nice contrast of texture from crunchy black fungus
• Simple ingredients with savoury, aromatic flavours
• Easy one-pan cooking method
• Great for everyday home-cooked meals

What Black Fungus to Use?

For this recipe, I used the large type of black fungus. In Chinese is it called “黑白背木耳”. One side of the black fungus is black while the other side is light brown. This type of black fungus has a subtle tangy flavour and thicker texture.

Black fungus, also known as wood ear mushroom, is commonly used in Chinese cooking. It is usually sold dried and needs to be soaked before use. Once soaked, it has a soft rubbery texture. After cooking, it has a crunchy texture.

Ingredients 材料

Main Ingredient

2 pieces (30 grams) large black fungus 2个（30克）黑白背木耳

2 boneless (600 grams) whole leg chicken 2只去骨鸡腿（600克）

25 grams ginger, julienned 25克姜，切丝

5 cloves garlic, minced 5瓣蒜，切碎

2-3 tablespoon cooking oil 2-3汤匙食用油

Marinate 腌料

1/2 teaspoon salt 1/2 茶匙盐

1 tablespoon light soy sauce 1 汤匙生抽

1 tablespoon Shaoxing wine 1 汤匙绍兴酒油

Seasoning 调味料:

1 tablespoon light soy sauce 1汤匙生抽

3 tablespoon Shaoxing wine 3汤匙绍兴酒

few drops of sesame oil 几滴芝麻油

400 ml (1.5 cup) water 400毫升（1.5杯）水

season with salt 用盐调味

pinch of sugar 少许糖

Cornstarch mixture (2 teaspoon cornstarch + 30ml water) 玉米淀粉水（2茶匙玉米淀粉+30毫升水）

1 sprigs spring onion, julienned 1根葱，切丝

Garnish 装饰:

1 sprig spring onion, chopped into cubes 1 根葱，切成小丁

Method:

Soak the black fungus

• Rinse the black fungus briefly, then soak in water for about 10 to 15 minutes until softened.

Prepare the chicken

• Cut the boneless chicken whole legs into strips, then turn and cut into bite-size pieces. Transfer to a bowl.

Marinate the chicken

• Add salt, light soy sauce, and Shaoxing wine. Mix well.

Prepare the black fungus

• Once softened, remove the hard stem. Curl up and cut into thin strips.
• Set aside.

Prepare the aromatics

• Julienne the ginger and mince the garlic. Set aside.

Cook the aromatics

• Heat cooking oil in a wok or pan.
• Add ginger and garlic.
• Cook on low to medium heat. (This helps prevent the garlic and ginger from burning.)
• Sauté until fragrant and the edges of the garlic turn golden brown.

Cook the chicken

• Add the marinated chicken.
• Toss until the chicken is almost cooked and smells fragrant.

Add the black fungus

• Add the black fungus and toss to combine.

Add the seasoning

• Add light soy sauce, Shaoxing wine, sesame oil, and water.
• Bring to a boil.

Simmer the dish

• Reduce to a gentle simmer and cook for about 15 to 20 minutes.

Adjust the seasoning

• Taste and season with a little more salt and a pinch of sugar if needed.

Thicken the sauce

• Stir the cornstarch mixture, then pour it in.
• Increase the heat and cook until the sauce thickens.

Garnish and serve

• Transfer to a serving bowl.
• Garnish with spring onions.

Cooking tips:

Soak the black fungus properly:
Rinse and soak for about 10–15 minutes until fully softened before cutting.

Remove the hard stem:
Trim off the tough end of the fungus as it can be quite hard even after soaking.

Cook aromatics on low to medium heat:
This prevents the garlic and ginger from burning while allowing them to release their fragrance.

Do not overcook the chicken at the start:
Cook until just almost done before adding the liquid so the chicken stays tender.

Simmer gently to develop flavour:
Allow the dish to simmer for about 15–20 minutes so the sauce can infuse into the chicken and fungus.

Stir cornstarch mixture before adding:
This ensures the sauce thickens evenly without lumps.

Frequently Asked Questions (FAQ)

What is black fungus?
Black fungus, or wood ear mushroom, is a dried ingredient commonly used in Chinese cooking. It has a slightly crunchy texture and absorbs flavours well.

How long should I soak black fungus?
Soak for about 10–15 minutes until softened.

Can I use chicken breast instead of thigh?
Yes, but chicken thigh is more tender and juicy, especially after simmering. If you use chicken breast, just simmer until it is cooked through.

How do I check whether the chicken is cooked?
The chicken should be fully opaque and no longer pink inside. It should also feel tender when pressed or cut through easily.

Why do I need to thicken the sauce?
The cornstarch mixture helps give the sauce a slightly thicker consistency so it coats the chicken and fungus better.

What to Serve with this dish

This dish pairs very well with a bowl of warm rice and simple sides. These dishes pair nicely together for a balanced meal, like:

Steamed Tofu with Century Eggs

Steamed Egg with Chicken Essence

Chinese Seaweed Soup with Minced Pork

This Braised Chicken with Black Fungus dish is simple, comforting, and full of flavour. The chicken is tender and juicy, while the black fungus adds a nice springy texture that makes the dish more interesting to eat. It’s easy to prepare and a great one to keep on rotation for everyday home-cooked meals.

Print Recipe for Braised Chicken with Black Fungus: