Chicken stew with black fungus, a classic Chinese/Cantonese dish that anyone can whip up at home!
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.