Xiao Ji Dun Mo Gu (Chicken and Mushroom Stew)
Intense forest scent! The best hospitality hotpot in the Tohoku region
Description
One of the Four Great Stews of the Northeast. A soy-based braise of bone-in chicken, thick glass noodles, and 'Zhen Mo' (Hazel mushroom), a wildly aromatic wild mushroom native to the region.
Restaurants serving Xiao Ji Dun Mo Gu (Chicken and Mushroom Stew)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in chicken
- Zhen Mo(Dried wild mushrooms)
- Fen Tiao(Thick glass noodles)
- Soy sauce
- Star anise
Instructions
- [Authentic Recipe]
- Rehydrate 'Zhen Mo' (wild Hazel mushrooms boasting an intense forest aroma) in warm water. Save the soaking liquid as it's pure umami.
- Chop a whole chicken (preferably free-range) bone-in and blanch.
- Fry the chicken in a wok with oil, star anise, scallion, and ginger until aromatic.
- Add soy sauce and dark soy to color the meat, then pour in the mushroom liquid and broth.
- Add the rehydrated mushrooms and extra-thick glass noodles (Fen Tiao). Cover and 'Dun' (slow-braise) on low heat for about an hour.
- Reduce until the noodles absorb the chicken fat and mushroom umami to their absolute limit.
Learn more Spice, substitutes, tips
Key spices
Intense aroma of Zhen Mo(wild mushroom)、Star anise
Substitutes at Japanese supermarkets
Dried shiitake (but aroma is completely different)
Pairing
White Rice / Baijiu
Trivia
[Trivia] There is a rural Northeast proverb: 'Make Xiao Ji Dun Mo Gu when the new son-in-law visits', highlighting its status as the highest-tier home-cooked meal for honored guests.
Eating tips & etiquette
[Unique Eating] A representative of the 'Four Great Northeast Braises', served on a massive platter. The brown 'thick glass noodles' that have absorbed all the chicken and mushroom juices are the ultimate prize.
Allergen
Chicken, Soybeans, Wheat (Soy sauce)