Braised Chicken and Black Fungus

This Braised Chicken and Black Fungus recipe is yet another very humble and simply delicious Chinese home cooking dish. Likewise, I am using chicken breast pieces and dried natural black fungus as my main ingredients. Cooked in a goji berries, ginger, blackstrap molasses and sherry wine sauce. Besides, this braised chicken and black fungus recipe is not only gluten free. But also low carb, soy free, dairy free, egg free, nut free and allergy friendly. Without the plain steamed rice, this braised chicken and black fungus dish is paleo. If on a paleo diet, serve this braised chicken and black fungus dish with cauliflower rice instead of rice.

Braised Chicken and Black Fungus Gluten Free

What is Chinese Braising ?

Braising or stewing is a very popular cooking technique in Chinese cuisine. Often, simple braised dishes are classic home cooking one pot comfort food utilising meat like chicken, beef, seafood and vegetables. The main ingredient used for braising is often meat as the hero of the dish. They slow cook the meat until soft and tender and have soaked up the flavour of the sauce. This method of cooking is very popular throughout all parts of China and South East Asia. Typically, they make the braising sauce with soy sauce, dark soy sauce, fermented red tofu paste and Chinese rice wine.

Braised Chicken and Black Fungus Gluten Free

About Black Fungus

Black fungus (Auricularia polytricha), also commonly called wood ear fungus, tree ear fungus or cloud ear fungus. Likewise, it is a type of edible fungus that are dark brown to black in colour. Moreover, it has texture similar to soft jelly. This genus appears in clusters on decomposing branches and on rotten stubs and woods. Besides, the dried form of black fungus are inexpensive. Many people frequently used it as an ingredient in Chinese cuisine to add crunch and texture to the dish.

The culinary and medicinal uses of black fungus dated back to many thousands of years ago. Farmers first cultivated black fungus as far back as during the time of the Tang Dynasty (618-907). In addition, you can add black fungus to stir-fries, soups like hot and sour soup and stews. Plus vegetarian spring rolls and salads. On its own, black fungus has no flavour just like tofu. Nonetheless, no matter what dish you are cooking, black fungus will infuse and absorb the flavour of the dish. Black fungus like many Asian mushrooms are healthy and exceptional substitute for vegans or vegetarians who do not consume meats.

Braised Chicken and Black Fungus Gluten Free

Nutritional Values of Black Fungus

Many often claimed that Black fungus is a healing food or super food. Likewise, in Traditional Chinese Medicine, practitioners regularly use black fungus to treat many diseases. Namely colds and fever, improve blood circulation and to treat ailments of the lungs, digestive system and liver.  Besides, black fungus is very rich in protein and dietary fiber. It also contains more protein, iron and calcium than meat sources. Moreover, it is also an excellent source of vitamins and minerals. Specifically, vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin 9 (folate), vitamin K, calcium, iron, magnesium, phosphorus, potassium and selenium.

Braised Chicken and Black Fungus Gluten Free

Health Benefits of Black Fungus

The overall health benefits of black fungus may include:

  • most notably, its anticoagulant properties, decreasing the risks of blood clots, thrombosis and cardiovascular diseases;
  • the plant collagen and polysaccharides of black fungus has strong absorption. That can help detox the digestive system from any contamination, promote bowel movements and prevent constipation;
  • assist in weight loss and lower risks of obesity;
  • help dissolve stones in body;
  • prevent and treat anaemia; and
  • has anti-cancer and anti-aging properties.
Braised Chicken and Black Fungus Gluten Free

Braised Chicken and Black Fungus

This Braised Chicken and Black Fungus recipe is yet another very humble, simply delicious and nutritious Chinese home cooking dish. Cooked in an aromatic sauce with goji berries, ginger and dried sherry sauce.
5 from 1 vote
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Course: Dinner, Lunch, Main
Cuisine: Chinese
Diet: Gluten Free
Keyword: Black Fungus, Blackstrap Molasses, Braised Chicken, Chicken, Chicken Casserole, Chicken Stew, Dairy Free, Egg Free, Healing Food, Low Carb, Nut Free, Paleo, Soy Free, Superfood
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 426.76kcal
Author: Daphne Goh

Ingredients

For the Garnish:

  • 3 sprigs coriander (cilantro) including stems, roughly cut into 1 to 2 cm lengthwise

Instructions

  • Heat up a wok with 6 tablespoons of extra virgin olive oil, stir-fry the garlic and ginger on low to medium heat until lightly golden and fragrant. Stirring frequently.
  • Add in the all the chicken pieces and stir-fry for 5 minutes on medium to high heat.
  • Then add in the black fungus, blackstrap molasses, ground white pepper, medium dry sherry, sesame oil and corn starch mixture and stir-fry for another 3 minutes. Add salt to taste.
  • Bring to a boil and turn the heat to low, cover with lid and simmer for 15 minutes. Stirring occasionally.
  • Garnish with some coriander and serve with steamed rice. For paleo diet, serve with cauliflower rice.

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Notes

Dried Shiitake Mushrooms and dried black fungus can be purchased from Asian Groceries Stores. Choose dried natural black fungus as they are small and do not have woody parts.
Nutrition Facts
Braised Chicken and Black Fungus
Serving Size
 
1 people
Amount per Serving
Calories
426.76
% Daily Value*
Fat
 
19.48
g
30
%
Saturated Fat
 
3.11
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2.32
g
Monounsaturated Fat
 
11.92
g
Cholesterol
 
128
mg
43
%
Sodium
 
1026.26
mg
45
%
Potassium
 
948.93
mg
27
%
Carbohydrates
 
10.7
g
4
%
Fiber
 
0.24
g
1
%
Sugar
 
8.07
g
9
%
Protein
 
42.72
g
85
%
Vitamin A
 
135.9
IU
3
%
Vitamin C
 
3.4
mg
4
%
Calcium
 
41.61
mg
4
%
Iron
 
1.58
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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8 thoughts on “Braised Chicken and Black Fungus”

    • I am really surprised that you have not heard of black fungus. Its a very common ingredient predominantly used in Chinese cuisines and other Asian cuisines as well. 🙂

      Reply
  1. Reading through the ingredients you’ve used, I just know I would love this! Thank you so much for the recipe, I’ll report back!

    Reply
  2. Interesting to learn more about black fungus – I remember being entirely unconvinced years ago when I first saw it mentioned on a menu 😉 Love the recipe, especialyl the addition of tangy goji berries!

    Reply
  3. Wow! I have never heard of black fungus before, so I appreciate all of the information you’ve provided in your post! I’m blown away by all of the nutritional and medicinal properties of this ingredient! Plus, you make this dish so quick and easy to prepare.

    Reply

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