Chinese Star Anise Beef Tendon and Mushroom Chowder

Name: Chinese Star Anise Beef Tendon and Mushroom Chowder
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 lbs (900 g) beef tendon, cut into 2-inch (5 cm) pieces, soaked 30 minutes in cold water, blanched for 3 minutes, drained, and rinsed; 1¼ lbs (570 g) fresh shiitake mushrooms, halved, stems removed, halved or left whole if small; 8 cups (1900 ml) Chinese chicken or pork stock (or water); 4 pieces whole star anise; 1 piece cinnamon stick (3-inch / 7.5 cm piece); 2 pieces bay leaves; 4 slices (12 g) dried ginger slices; 2 tablespoons (18 g) fresh ginger, smashed, peeled and smashed with the side of a knife; 6 cloves (30 g) garlic cloves, smashed, smashed with the side of a knife; 3 pieces scallion whites, whole; 3 tablespoons (45 ml) light soy sauce; 1 tablespoon (15 ml) dark soy sauce; 3 tablespoons (36 g) rock sugar (or white sugar); 4 tablespoons (60 ml) Chinese rice wine (Shaoxing wine) or dry sherry; 2 tablespoons (30 ml) neutral vegetable oil; to taste kosher salt; to taste ground white pepper; 1½ teaspoons (7 ml) toasted sesame oil (optional); 2 tablespoons (10 g) scallion greens, thinly sliced, thinly sliced, for garnish (optional); 2 tablespoons (5 g) fresh cilantro leaves (optional garnish), roughly chopped (optional)

From the MyKitchenBank Kitchen

A rich, fragrant slow-braised chowder starring tender beef tendon and shiitake mushrooms, infused with warm spices like star anise and cinnamon. The broth becomes silky from the collagen in the tendon, while rock sugar adds subtle sweetness to balance the savory, umami-forward flavors. This is comfort food at its best—deeply satisfying and perfect for cool weather.

Prep: 20 min
Cook: 3 hr
Wait: 30 min
Total: 3 hr 50 min
Makes: 6 servings (about 10 cups chowder)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

2 lbs (900 g) beef tendon, cut into 2-inch (5 cm) pieces, soaked 30 minutes in cold water, blanched for 3 minutes, drained, and rinsed
1¼ lbs (570 g) fresh shiitake mushrooms, halved, stems removed, halved or left whole if small
8 cups (1900 ml) Chinese chicken or pork stock (or water)
4 pieces whole star anise
1 piece cinnamon stick (3-inch / 7.5 cm piece)
2 pieces bay leaves
4 slices (12 g) dried ginger slices
2 tablespoons (18 g) fresh ginger, smashed, peeled and smashed with the side of a knife
6 cloves (30 g) garlic cloves, smashed, smashed with the side of a knife
3 pieces scallion whites, whole
3 tablespoons (45 ml) light soy sauce
1 tablespoon (15 ml) dark soy sauce
3 tablespoons (36 g) rock sugar (or white sugar)
4 tablespoons (60 ml) Chinese rice wine (Shaoxing wine) or dry sherry
2 tablespoons (30 ml) neutral vegetable oil
to taste kosher salt
to taste ground white pepper
1½ teaspoons (7 ml) toasted sesame oil (optional)
2 tablespoons (10 g) scallion greens, thinly sliced, thinly sliced, for garnish (optional)
2 tablespoons (5 g) fresh cilantro leaves (optional garnish), roughly chopped (optional)

Equipment (6)

6–8 quart heavy-bottomed braising pot or Dutch oven with a lid
Large pot for blanching
Colander
Cutting board
Sharp knife
Wooden spoon or ladle

Steps

Before you start

Soak beef tendon in cold water for 30 minutes to remove surface impurities, then blanch it separately to clean it thoroughly before braising
Have all spices and aromatics prepared and measured
Read through the recipe so you understand the long braise time—this is not a quick dish

1
Blanch and clean tendon
- Bring a large pot of water to a boil.
- Add the soaked beef tendon pieces and boil for 3 minutes.
- Drain in a colander and rinse under cold running water, rubbing gently to remove any scum or impurities.
- Set aside.
+ Show details− Hide details
Ready when: Water boils and tendon pieces are blanched
Tip: Blanching removes impurities and creates a cleaner, more refined broth.
2
Bloom aromatics in oil
- Heat the vegetable oil in a large 6–8 quart braising pot over medium-high heat.
- When shimmering, add the smashed ginger, smashed garlic, and scallion whites.
- Stir constantly for 1–2 minutes until fragrant.
- You should smell the warmth of the ginger and garlic filling the pot.
+ Show details− Hide details
Ready when: Aromatics are fragrant and just beginning to color
Tip: Smashing ginger and garlic releases oils and flavor; don't let them burn or they'll become bitter.
3
Add rice wine
- Pour in the Chinese rice wine and stir, scraping the bottom of the pot to release any stuck-on aromatics.
- Let it simmer for about 30 seconds so the alcohol partially cooks off.
+ Show details− Hide details
Ready when: Wine reduces slightly and smells fragrant but not sharply alcoholic
Tip: This step adds depth and slightly sweetens the broth while the alcohol volatilizes.
4
Add stock and spices
- Pour in the chicken stock.
- Add the blanched beef tendon, star anise, cinnamon stick, bay leaves, and dried ginger slices.
- Stir to combine.
- Bring to a gentle boil, then reduce heat to low.
+ Show details− Hide details
Ready when: Liquid begins to boil; then reduce heat
Tip: Bring to a boil first to jump-start the cooking, then drop to low heat for a gentle, even braise.
5
Begin low braiseOven 210°F / 100°C
- Cover the pot with its lid and reduce the heat to low (about 190–210°F / 88–99°C if you have a thermometer).
- Maintain a very gentle simmer—you want just a few lazy bubbles breaking the surface every few seconds, not rolling boils.
- Braise for 1.5 to 2 hours.
- The beef tendon should begin to soften but won't be fully tender yet.
+ Show details− Hide details
Ready when: Tendon pieces are starting to soften when pressed with a spoon; broth is fragrant with spice
Tip: Resist the urge to boil hard; a slow, gentle braise yields the most tender tendon and silkiest broth. Check the pot occasionally to ensure you're maintaining a very light simmer.
6
Add soy sauce and sugar
- After 1.5 to 2 hours, stir in the light soy sauce, dark soy sauce, and rock sugar.
- Stir until the sugar dissolves.
- This adds both color and subtle sweetness to balance the savory, spiced broth.
+ Show details− Hide details
Ready when: Sugar is fully dissolved and soy sauce is evenly distributed
Tip: Add these partway through so they don't overpower the delicate spice balance that builds during braising.
7
Add mushrooms
- Add the halved shiitake mushrooms to the pot.
- Stir gently to submerge them.
- Continue braising, covered, at low heat for another 45 minutes to 1 hour.
- The tendon should now be quite tender—it should break apart easily when pressed with a spoon.
+ Show details− Hide details
Ready when: Tendon breaks apart very easily with gentle pressure; mushrooms are soft and have absorbed the broth's flavor
Tip: Add mushrooms late in cooking so they don't break down into mush and cloud the broth. Fresh shiitake will release a subtle earthiness into the chowder.
8
Taste and season
- Remove the pot from heat and let it rest for 5 minutes.
- Skim off any fat or foam from the surface if desired (or leave it for extra richness and a silkier mouthfeel).
- Taste the broth and season with kosher salt and white pepper to your preference.
- If using sesame oil, drizzle it in now and stir gently.
+ Show details− Hide details
Ready when: Broth is balanced between savory, umami, and subtle sweetness; no harsh edges
Tip: White pepper is preferred in Chinese cooking as it blends in invisibly; taste as you go—you can always add more salt, but you can't remove it.
9
Serve and garnish
- Ladle the chowder into bowls, making sure each serving gets plenty of tender tendon and mushrooms along with the aromatic broth.
- Garnish generously with sliced scallion greens and fresh cilantro if desired.
- Serve piping hot.
+ Show details− Hide details
Tip: Fresh scallion and cilantro add brightness that cuts through the richness of the braised dish.

Good to know

Tips

Beef tendon is collagen-rich and becomes silky and gelatinous as it braises; it should literally melt in your mouth when fully tender. If your market doesn't carry it, ask the butcher—they often have it in the back.
The long, low braise is not a shortcut situation. Turning up the heat won't speed things up meaningfully and will result in tough tendon and muddied flavors. Trust the low-and-slow method.
Star anise, cinnamon, and bay leaves create the signature aromatic backbone; don't omit them. However, avoid adding five-spice powder, as it can overpower the delicate balance of individual spices.
This chowder pairs beautifully with steamed jasmine rice or soft wheat noodles on the side. Serve with chili oil or chili paste on the table for guests who want heat.

Make ahead

The chowder is even better made a day or two ahead. The flavors deepen and the tendon becomes even more tender. Cool completely, store in an airtight container in the fridge, and gently reheat over low heat on the stovetop, stirring occasionally, until steaming. Do not boil, or the tendon may toughen.

Storage & reheating

Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (freezing may slightly soften the tendon texture, but flavor remains excellent). Reheat on the stovetop over low to medium-low heat, stirring gently, until just heated through (about 10–15 minutes). Add a splash of water or broth if the chowder has thickened too much while stored.

Substitutions

fresh shiitake mushrooms, halved → cremini or baby bella mushrooms, or a mix of dried shiitake and fresh button mushrooms. Dried shiitake will intensify the umami; rehydrate them first and add some of the soaking liquid to the broth.
beef tendon, cut into 2-inch (5 cm) pieces → beef shank or chuck steak cut into chunks. These will braise faster (1–1.5 hours total) and won't have quite the silky, gelatinous quality, but the flavor is excellent.
Chinese chicken or pork stock (or water) → beef stock or vegetable stock. Beef stock will make the chowder richer; vegetable stock will be lighter but still flavorful.
rock sugar (or white sugar) → white or light brown sugar. Rock sugar dissolves slowly and adds subtle sweetness; regular sugar works fine but use the same weight and dissolve it fully into the broth.