Mushroom and Bamboo Shoot Chicken

User rating: 5 out of 5 stars (1) Reviews

Recipe compliments of the Chinese Chamber of Commerce of Hawaii's June Tong.
Featured in the Honolulu Star-Advertiser on Jan 6, 2016.


Mushroom and Bamboo Shoot Chicken

  • 24 black dried mushrooms, soaked, washed and parboiled (available in Chinatown)
  • 1 (15-ounce) can bamboo shoots, drained and sliced
  • 2 (14-ounce) cans low-sodium chicken broth
  • 1/2 cup low-sodium shoyu
  • 3-inch piece fresh ginger, mashed
  • 2 pounds boneless chicken, chopped
  • 1/2 cup cornstarch, mixed with 1/2 cup water
  • Salt to taste
  • Green onions for garnish
  • Chinese parsley for garnish


  1. In a large pot, combine mushrooms, bamboo shoots, chicken broth, shoyu, and ginger.
  2. Bring to a boil and simmer for 25 minutes.
  3. Add chicken.
  4. Bring to a boil and simmer for 12 minutes.
  5. Thicken with cornstarch mixture; add salt to taste.
  6. Garnish with green onions and Chinese parsley and serve.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 5 g fat, 1.5 g saturated fat, 110 mg cholesterol, 1200 mg sodium, 26 g carbohydrate, 3 g fiber, 3 g sugar, 37 g protein


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This was a great foundation for the dish I ended up making with ingredients that I had on hand. I have a few diet restrictions and thought this recipe could be adapted by leaving out the shoyu, cornstarch and salt to be healthier for me. I had 8 ounces of crimini mushrooms in my refrigerator that needed to be used so I substituted them for the black mushrooms. I only had 24 ounces of boneless, skinless chicken thighs so I decided that would have to do. I followed the directions for cooking and the result was better than I thought it would be. My friend also has health concerns and loved this dish.

by ANONYMOUS on 8/30/2017