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.
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.
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.
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.
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
Ingredients
- 6 tablespoons extra virgin olive oil
- 3 cloves garlic peeled and finely minced
- 3 inch ginger peeled and thinly sliced into thin matchsticks (julienned)
- 1.2 kg skinless and boneless chicken breasts trimmed and roughly cut into 1 inch pieces
- 80 g dried natural black fungus soak in hot water until soften
- 30 g goji berries
- 1 large star anise
- 5 cloves
- 3 tablespoons blackstrap molasses
- ¼ teaspoon ground white pepper
- ½ tablespoon corn starch mix with ½ cup water
- 1 cup medium dry sherry
- 2 teaspoons salt or to taste
- Steamed rice to serve for paleo diet, serve with cauliflower rice
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
Black fungus properties look amazing :O Can’t believe I haven’t heard it before!
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. 🙂
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!
Thanks Jane! Hope you enjoy the recipe. 🙂
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!
Thanks Jeanne! Both black fungus and goji berries are nature’s healing food and super food indeed. 🙂
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.
Thanks Rachel! 🙂