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Chinese Chicken Stew with Black Fungus

Chicken Stew with Black Fungus
Chicken Stew with Black Fungus pictures (3 of 4)

When the temperature dips and the sky gets dark at 4 pm, claypot becomes my favorite friend. I love all sorts of claypot cooking, it produces very hearty, easy, and delicious meals for my family, and it’s one of the least expensive utensils to invest in any kitchen.

One of the dishes that I would make over and over again during colder months is chicken stew with black fungus, a classic Chinese/Cantonese dish that anyone can whip up at home. It’s so easy to make and with claypot, cooking is so effortless because you practically just dump all your ingredients in there, do a few quick stirs, add some liquid, cover the lid and let the claypot does its magic.

Black fungus is a popular ingredient in Chinese/Cantonese cooking. The word fungus does turn a lot of people off, but it’s basically like shiitake mushrooms, except that the texture is thinner but every bite is a snappy crunch. It goes so well with stewed chicken. All you need are some ginger, oyster sauce, a dash of cooking wine and sesame oil, and you will have a scrumptious dish that goes well with steamed rice.

I have so many claypot recipes, you might also want to try my sesame oil chicken, Cantonese beef stew,  Korean spicy chicken stew, claypot yong tow foo, Singaporean crab beehoon or noodles, braised pork belly with soy sauce,  Bak Kut Teh, braised pork ribs with daikon,  and more. There are endless possibilities when it comes to claypot. Enjoy!

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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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