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Chinese Chicken Stew with Black Fungus

Chinese Chicken Stew with Black Fungus


Chinese Chicken Stew with Black Fungus Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 10 Minutes


1 tablespoon oil
1-inch piece ginger, peeled and sliced into thin pieces
8 oz chicken thigh or chicken leg, cut into pieces
2-3 pieces black fungus (cloud ear), soaked in warm water until soft and cut into pieces
2 stalks scallions, cut into 2-inch lengths


1 tablespoon oyster sauce
1 teaspoon soy sauce
5 tablespoons water
1/2 teaspoon Shaoxing wine (optional)
1/2 teaspoon sesame oil
1/4 teaspoon sugar
3 dashes white pepper
1 scant teaspoon cornstarch
Pinch of salt


Combine all the ingredients in the sauce together, stir to mix well. Set aside.

Heat up the claypot (or wok/skillet) on high heat. Add the oil. When the oil is heated, add the ginger and stir fry until aromatic. Add the chicken and stir continuously until the meat turns opaque, then add the black fungus, stir to combine well. Add the sauce into the claypot, stir to coat well. Turn down the heat to low, cover the pot and simmer on low heat, for about 8 minutes or so, until the chicken is tender. If the sauce dries up, add some water to dilute the sauce. Right before serving, stir in the scallions. Serve warm with steamed rice.

Cook’s Note:

If you don’t like black fungus, you can substitute with dried or fresh shiitake mushrooms.

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12 COMMENTS... read them below or add one

  1. audrey

    psst! Black Fungus is also referred to as “Chinese (or Asian) Wood Ear Mushroom.”

    I worked in a Chinese restaurant when I was young and was very uncomfortable telling people it was “fungus” when they asked what the ingredient was. They thought I was being a brat.

  2. Heather

    I am very curious about this clay pot cooking technique. Are you using it on the burner on the top of the stove? I have only ever used clay pots in the oven.

    I am very excited to try this recipe! I took a cooking class on traditional spring rolls and have a huge bag of the black fungus, bought to be used in the filling. Don’t be turned off by the name. I was skeptical. They are quite good.

  3. Hi, I’m wondering if using an iron pot will have the same effect as using a claypot for this dish? In the country I’m living in it’s hard to find claypots in the shops.

  4. Tiburon

    This recipe is soooooooo easy!
    Tried it last night and the family loved it!
    Will do it again with just mid-joints.

  5. Georgina

    This is a great discovery, for me the mere mention of fungus makes me sick but after seeing the picture of the dish changed everything. Thanks for sharing this recipe with me.

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