Chinese Braised Chicken (Huang Men Ji 黄焖鸡)

Stalls selling Yellow Braised Chicken / huang men ji / 黄焖鸡 is literally on every street in Shanghai when I was there. I love it so much, I made it a point to have it every month. Now that we are in Busan, legit Chinese food is hard to come by. Chanced upon a Chinese website with a zillion variations of how to prepare this dish. So here we go, huang men ji.

Recipe adapted from parkerbaike.


To serve 2,

  • 1/2 medium sized chicken
  • 8 shiitake mushrooms, or fresh mushrooms would work too
  • 3 green chilli pepper,
  • 3 slices of ginger, minced/diced
  • 2 stalks spring onion, chopped
  • 2 tablespoon of cooking wine/sherry/whisky
  • 1 tablespoon dark soy sauce
  • 1g salt
  • 5g sugar


  1. Cut the chicken into small uniform pieces.
  2. If you are using dried shiitake mushrooms, wash and soak them in water. Drain the mushrooms, but do not discard the water. If you are using fresh mushrooms, you will just replace the water about half a bowl of drinking water. Cut the mushroom into smaller bits so that it absorbs the sauce quicker.
  3. Remove the seeds and stalk of your green chilli pepper and set aside.
  4. In a small pot, add oil to the ginger bits and fry until fragrant.
  5. Add your chicken in to stir fry, adding the cooking wine (I used whisky), dark soy sauce (for the color) and fry until fragrant.
  6. Add in the mushroom and mushroom liquid/water into the pot.
  7. Once the contents reaches a boil, turn to medium heat and leave it to simmer for 20mins or longer.
  8. Add in the salt and sugar (to taste), and turn the fire up to high heat to reduce the liquid in the pot.
  9. Add the chopped chili peppers and stir.
  10. Before serving, add in the chopped green chilli peppers.

Best served with rice! Enjoy your dish!

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