We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the dried shiitake mushrooms in hot water until just covered, saving the soaking liquid.
Slice the ginger and spring onions.
Peel and chop the carrots into chunks.
Chop and rinse the Chinese cabbage.
Clean the chicken and soak in cold water to remove impurities for a clearer broth.
Heat a pan on medium-high. Add the ginger and brown the chicken on both sides.
Add the shiitake mushrooms and spring onions, then pour in the Shaoxing wine. Cook for 5 minutes.
Add the carrots, water, and the reserved shiitake soaking liquid.
Lower the heat, add the jujube and salt. Cover and simmer on low for 20 minutes, or until the chicken is cooked.
Add the cordyceps and Chinese cabbage. Cook for another 3 minutes until the vegetables are just tender.
Taste and adjust the salt if needed, then serve with steamed rice.
Want to keep this recipe for later? We can email it to you!
Poke a chopstick into the thigh - if the juices run clear, the chicken is ready.
Soaking the chicken in cold water first gives a clearer broth.
How do I know when the chicken is cooked?
Poke a chopstick into the thigh - if the juices run clear, the chicken is ready.
Why soak the chicken in cold water?
Soaking the chicken in cold water helps to remove impurities, resulting in a clearer broth.
Can I use fresh shiitake mushrooms?
Yes, but the dried ones add more flavor to the broth.
What can I substitute for Shaoxing wine?
You can use dry sherry as a substitute for Shaoxing wine.
How should I serve this dish?
Serve it with steamed rice to complement the flavors of the broth.
