Behold one of Qingdao, Shandong’s culinary treasures: a dish that marries the local, tender young rooster with the region’s high-altitude stock, which is rich in flavor. The tender meat of the rooster, when stewed alongside the succulent Laoshan mushrooms—a product of the unique climatic and geographical conditions of Laoshan—results in a symphony of exquisite tastes. The mushrooms themselves are celebrated for their silky texture and nutritional superiority, regarded as a premium choice among fungi. This sublime fusion elevates the dish not only in taste but also in texture, teasing the palate with layered flavors that irresistibly enhance the appetite, securing a place in the hearts of Qingdao’s locals.
Restaurant Recommendation:
The Laoshan Mushroom Chicken Stew is a renowned dish of Qingdao, alluring in appearance and superb in flavor. Selected young roosters, weighing one to two pounds, coupled with an assortment of local fungi stewed in a rich broth, are the hallmarks of this dish. This culinary delicacy is widely available across local restaurants and food stalls in Qingdao, priced at about 40 yuan for a generous serving. We recommend a bustling eatery near the train station, where the price is reasonable, and the flavor is commendable. Enjoying a Laoshan Mushroom Chicken Stew here, followed by a walk on the seaside amidst the refreshing sea breeze makes for an utterly pleasant evening.
As for the renowned Laoshan Mushroom Chicken Stew of Qingdao, it is praised for the tenderness and smoothness of its chicken, a result of utilizing young roosters under one year of age. The broth is equally delectable, making it advisable to savor a spoonful before the chicken, to appreciate its lingering aftertaste fully. Within the soup, the locally sourced Laoshan mushrooms stewed in the broth amalgamate their savory essence with that of the chicken, crafting a truly sumptuous feast.
Family Recipe:
Ingredients:
Main: 400g young rooster. Additional: Laoshan mushrooms, vermicelli.
Seasonings: Slices of green onion and ginger, coriander sections, salt, cooking wine, peanut oil, scallion oil.
Method:
- Clean and chop the young rooster into pieces.
- Heat peanut oil in a pot, fry the green onion and ginger until fragrant, then add the chicken and sauté until it reaches 60% doneness. Add the stock, Laoshan mushrooms, vermicelli, and stew until cooked. Garnish with coriander before serving.
The hallmark of this dish lies in its tender young chicken and the smooth Laoshan mushrooms, complemented by a richly flavored and nutritious broth—a true testament to Qingdao’s gourmet elegance.