Skip to content

Imperial Concubine Chicken

Imperial Concubine 1

It seems, according to Chinese culinary tradition, that some emperor or other once had a favorite mistress who enjoyed a particular chicken dish so much that it was eventually named after her. Now, it may well be that there were several such ladies, or perhaps just one with highly diverse gastronomic tastes, but there are actually several, quite different, chicken preparations which all are known as ‘Imperial Concubine Chicken’. One version, being chicken braised with rice wine, bamboo shoots and mushrooms, is the one I am preparing here today…

The Ingredients

  • Chicken Wing Drumettes; *see below
  • 1/3 cup canned Bamboo Shoots sliced Julienne; * also see below.
  • 6 small Chinese Dried Black Mushrooms;
  • 2 Scallions in 2” sections (keep the white and green parts separate);
  • 1 Tbsp. finely shredded fresh Ginger;
  • ½ cup Shaoxing Cooking Wine (or dry sherry);
  • ½ cup Chicken Stock;
  • 2 Tbsp. Light Soy;
  • 1 tsp. Sugar;
  • You can use any chicken pieces you like for this dish (legs or whole chicken wings are common) but I like the end part of the wing known as the ‘drumette’. As for the bamboo shoots, using canned is fine if you rinse them well and then soak in a couple of changes of fresh water for an hour or two to get rid of the ‘canned’ taste. I usually add a tiny splash of vinegar or lemon juice to the last soak.

 

Imperial Concubine 2

The first step is to quickly blanch the chicken pieces in boiling salted water for about a minute or so until no pinkness is visible and then rinse in chilled water to cool and clean them. Afterwards, pat them dry and set aside for now. This step is not absolutely crucial but it does help keep a ‘cleaner’ looking sauce.

 

Imperial Concubine 3

Reconstitute the mushrooms by soaking in warm water to cover for an hour or so and then drain, reserving the soaking water. Remove the stems and then slice the caps into two or three pieces.

 

Imperial Concubine 4

Heat a little oil in a suitable pot and add the ginger shreds and the white part of the scallion. As soon as these give off their aroma, add the chicken pieces and lightly brown.

 

Imperial Concubine 5

Add the bamboo and mushrooms along with the wine, stock, soy sauce and sugar. Let it to start bubbling and then turn down to low. Allow the mixture to simmer away for about 30 – 40 minutes until the chicken is tender and the sauce has reduced to about half its original volume. If it evaporates or is absorbed a little too quickly, add some of the reserved mushroom soaking liquid so as to maintain a good half, or three quarters, of a cup of sauce around the chicken.

 

Imperial Concubine 6

Finally, add the green part of the scallion and cook just a little longer until the scallion greens have wilted a little. Serve piping hot with rice or noodles, or as part of a larger Chinese meal.

One Comment Post a comment
  1. Hans Susser #

    Yes please 🙂

    October 28, 2016

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: