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One Pot Braised Chicken and Mushroom Noodles Recipe
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One Pot Braised Chicken and Mushroom Noodles Recipe

This One Pot Braised Chicken and Mushroom Noodles recipe is warm, comforting, and full of homely flavors. Juicy chicken, earthy mushrooms, and noodles braised in a rich sauce — an easy one-pot meal perfect for family dinners.
Prep Time15 minutes
Cook Time45 minutes
Servings: 2

Ingredients

  • 2 chicken whole legs 900g ± 2个2只鸡整腿（900克左右）
  • 16 medium-size dried mushrooms soaked until soft 16个中等大小的蘑菇, 浸泡至软
  • 5 cloves garlic sliced 5瓣大蒜, 切片
  • 20 g ginger sliced 20克生姜, 切片
  • 1 yellow onion sliced 1个黄洋葱, 切片
  • 1 star anise rinsed clean 1个八角, 冲洗干净
  • 4 –5 tbsp cooking oil 4–5汤匙食用油
  • 2 portions noodles 2份面条

Seasoning 调料:

  • Salt and sugar to taste 盐和糖适量
  • 1 tbsp light soy sauce 1汤匙生抽
  • 1 tbsp Shaoxing wine 1汤匙绍兴酒
  • 1 tsp dark sweet soy sauce 1茶匙老抽
  • 3 cups water or chicken stock 3杯水或鸡汤
  • ½ tsp sesame oil ½ 茶匙芝麻油
  • 1 tbsp oyster/abalone sauce optional 1汤匙蚝油/鲍鱼酱（可选）
  • 1 –2 tsp cornstarch + 2 tbsp water for slurry 1–2茶匙玉米淀粉+2汤匙水

Chicken Marinade 鸡肉腌料:

  • ½ tsp salt ½ 茶匙盐
  • 1 tbsp Shaoxing wine 1汤匙绍兴酒

Garnish 装饰:

  • Coriander or spring onion 香菜或葱

Instructions

Step 1: Soak the mushrooms

  • Soak dried mushrooms for 4–5 hours until soft.
  • Squeeze out excess water, remove stems, and cut into smaller pieces. Set aside.

Step 2: Marinate the chicken

  • Clean and pat dry the chicken thighs.
  • Marinate with ½ tsp salt and 1 tbsp Shaoxing wine. Set aside for 15 minutes.

Step 3: Prep aromatics

  • Slice the garlic, ginger and yellow onion.

Step 4: Cook the mushrooms

  • Heat oil in a wok or deep pan over medium-high heat.
  • Add mushrooms and sauté until fragrant or the edges turn lightly golden. Remove and set aside.

Step 5: Aromatics and chicken

  • Add a little more oil. Add garlic, sliced ginger, and star anise; sauté until fragrant.
  • Place chicken thighs skin-side down and sear until golden. Flip over.
  • Add the sliced onion (no need to sauté further).

Step 6: Braise

  • Return mushrooms to the wok.
  • Add light soy sauce, Shaoxing wine, dark sweet soy sauce, and optional oyster/abalone sauce. Stir well.
  • Pour in 3 cups water or chicken stock — the liquid should be roughly level with the chicken.
  • Bring to a boil, then lower to a simmer. Braise for 40–45 minutes until chicken is tender.

Step 7: Add noodles

  • Increase heat, then tuck in the noodles.
  • If needed, add a bit more water or stock so the noodles can cook properly.
  • Cook according to packet instructions, gently loosening as they soften.

Step 8: Season and finish

  • Adjust with salt and sugar to taste.
  • Add sesame oil.
  • If you like a thicker sauce, stir in cornstarch slurry and simmer to slightly thicken.
  • Garnish with coriander or spring onions before serving.

Notes

  • Dried mushrooms: Use any dried mushrooms you have — once rehydrated, they add lovely depth and umami.
  • Chicken: Bone-in whole legs are best; the bones release umami and nutrients into the braising liquid.
  • Broth: Swap water for chicken stock for a richer base.
  • Noodles: Fresh egg noodles or dried wheat noodles both work well; add extra stock if they drink up the sauce.
  • Serving: For easy eating, shred the chicken off the bone before tossing back with the noodles.