Whole chicken and mushrooms braised in soy

Whole chicken and mushrooms braised in soy

Feel Good Food
Chris Chen

The rich mushroom and soy combination makes for a full-flavoured dish. The chicken is softened in the marinade then slowly braised so that the flavours penetrate deeply. Serve with some wok-fried bok choy.


Quantity Ingredient
1/3 cup mirin
1/3 cup soy sauce
1 tablespoon ginger juice, (see note)
1kg whole chicken, halved lengthwise
2 tablespoons dark roasted sesame oil
1 tablespoon finely sliced ginger
3 garlic cloves, crushed
1 leek, cut into rounds, white part only
8 button mushrooms, quartered
1/4 teaspoon five-spice powder
100g fresh shiitake mushrooms, quartered
150g oyster mushrooms
2 teaspoons kuzu or arrowroot, dissolved in 2 teaspoons cold water
100g enoki mushrooms
3 tablespoons coriander leaves, roughly chopped


  1. Rinse the chicken and pat dry with paper towel. Combine the mirin, soy sauce and ginger juice in a bowl, then massage into the skin of the chicken halves and set aside in the refrigerator for 30 minutes.
  2. Heat the sesame oil in a wok or large heavy-based frying pan over high heat and sauté the ginger and garlic for 2 minutes, or until starting to brown. Add the leek, button mushrooms and five-spice powder and sauté for 2 minutes, stirring to combine. Drain the marinade from the chicken and add the chicken halves to the wok with 1 cup water.
  3. Bring the liquid to the boil, then reduce the heat to low and simmer for 20 minutes. Add the shiitake and oyster mushrooms to the wok, cover, and braise for a further 10 minutes, or until the thighs are cooked. Increase the heat to high and bring the mixture to the boil. Add the kuzu mixture and stir continuously for 2 minutes, until the liquid is thickened and clear. Reduce the heat to low.
  4. Remove the chicken from the pan and cut each breast in half and remove the wings, then cut the thighs in half at the joint. Return the chicken pieces to the wok and stir to combine. Serve the chicken and mushrooms topped with the fresh enoki mushrooms and coriander leaves.


  • Grate a 4 cm knob of ginger, place in a muslin cloth (cheesecloth) and squeeze out the juice.
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