✅ Step 1: Ingredient List
Here are the main ingredients needed to make Huangmenji.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Chicken Thighs | 400-500g | 🐔 Chicken thighs are recommended; more tender than breast |
| Vegetables | Dried Shiitake Mushrooms | 10-12 pieces | 🍄 Soak in advance; reserve the soaking water for aroma |
| Potato | 1 (approx. 150g) | 🥔 Peeled and cut into rolling pieces | |
| Green Bell Pepper | 1 | Cut into pieces; adds color and flavor | |
| Red Bell Pepper (Optional) | 1 | 🌶️ For color and flavor; use bird’s eye chili for heat | |
| Aromatics | Ginger | 3-5 slices | Sliced |
| Garlic | 3-5 cloves | Sliced or smashed | |
| Scallion | 1 small section | Cut into sections | |
| Dried Chili Peppers (Optional) | 2-3 pieces | 🌶️ For aroma; reduce or omit if sensitive to heat | |
| Star Anise | 1-2 pieces | For aroma |
👨🍳 Step 2: Instructions
Making Huangmenji emphasizes marinating for flavor and precise heat control. Here are the core steps.
- 🐔 Prepare & Marinate the Chicken:
- •Wash the chicken thighs and chop them into 3-4 cm pieces.
- •Place the chicken pieces in a bowl. Add cooking wine, light soy sauce, a little salt, and white pepper. Mix well and marinate for 20-30 minutes.
- 🥔 Prepare the Ingredients:
- •Soak the dried shiitake mushrooms in warm water in advance. Once softened, wash, slice, and reserve the filtered soaking water.
- •Peel the potato and cut it into rolling pieces. Soak in water to prevent oxidation.
- •Wash the green and red bell peppers, remove seeds, and cut into pieces. Slice the ginger, smash the garlic, and cut the scallion into sections.
- 🔥 Caramelize Sugar & Sear Chicken (Optional but recommended):
- •Heat some oil in a wok. Add rock sugar and stir over low heat until melted and turns a date-red color (be careful not to burn it, or it will taste bitter).
- •Add the marinated chicken pieces. Turn to high heat and quickly stir-fry until the chicken is evenly coated with the caramel and the surface is slightly yellow.
- 🍳 Braising for Flavor:
- •Add the ginger slices, garlic cloves, scallion sections, star anise, and dried chilies (if using). Stir-fry until fragrant.
- •Add the sliced mushrooms and stir-fry for another minute.
- •Pour in the reserved mushroom soaking water and enough hot water to just submerge the chicken. Add light soy sauce, dark soy sauce, oyster sauce, etc. (see precise amounts in Step 3).
- •Bring to a boil, then transfer to a clay pot (or keep in the wok). Cover, reduce heat to low, and simmer for 15-20 minutes.
- •Add the potato pieces and continue to simmer for another 10-15 minutes, until the potatoes are tender and the chicken is cooked through.
- 🌶️ Reducing Sauce & Final Seasoning:
- •Remove the lid, turn up the heat to reduce the sauce.
- •Once the sauce has thickened, add the green and red pepper pieces. Quickly stir-fry to combine.
- •Taste and adjust the seasoning with salt if needed. Stir evenly and serve.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Huangmenji.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Cooking Wine | 15g | 🍶 Removes gaminess and adds aroma during marinating and cooking |
| Light Soy Sauce | 30g | Provides savory umami base flavor |
| Dark Soy Sauce | 10g | Primarily for coloring |
| Oyster Sauce | 15g | Enhances freshness (umami) |
| Rock Sugar / White Sugar | 10g | For caramelizing or direct adding; balances taste, enhances freshness |
| Cooking Oil | 20g | For stir-frying |
| Table Salt | 2-3g (or to taste) | Adjust last for saltiness; soy sauce & oyster sauce already provide saltiness |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Key: Prioritize chicken thighs; they are more tender and less likely to become tough than chicken breast. Dried shiitake mushrooms have a more intense flavor than fresh ones. The mushroom soaking water is a secret weapon for enhancing umami; never throw it away.
- Marinating is Essential: Marinating the chicken in advance not only effectively removes gaminess but also allows it to absorb initial flavor, which is the foundation for tender meat.
- Precise Heat Control: When caramelizing sugar, use low heat to prevent burning and bitterness. During braising, maintain a low simmer to allow the chicken to become tender and flavorful and the potatoes to fully absorb the sauce.
- Richer Variations: Besides potatoes and bell peppers, you can add other favorite vegetables like carrots, enoki mushrooms, or tofu skin.
- Don’t Reduce the Sauce Too Much: The sauce of Huangmenji is perfect mixed with rice. Leave some thick sauce when reducing for a better eating experience.
