Chinese Chicken Stew
Easy and healthy chicken stew is a classic Chinese-Cantonese recipe. Brown stew chicken with ginger, scallion and black fungus.
Servings: 2 people
Calories: 343kcal
Ingredients
- 1 1/2 tablespoons oil
- 1 inch (2.5cm) ginger, peeled and sliced into thin pieces
- 8 oz (20cm) chicken thigh or chicken leg, cut into pieces
- 2-3 pieces dried black fungus or cloud ear soaked in warm water and cut into pieces
- 2 stalks scallions cut into 2-inch lengths
Sauce:
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 3 dashes white pepper
- 1 teaspoon corn starch
- Pinch salt
- 1/2 tablespoon shaoxing wine optional
- 5 tablespoons water
Instructions
- Combine all the Sauce ingredients in a bowl, stir to mix well. Set aside.
- Heat up a Chinese claypot on high heat. (You may use a skillet or wok.)
- Add the oil into the claypot. When the oil is heated, add the ginger and stir fry until aromatic. Add the chicken and stir continuously until the meat turns opaque.
- Add the black fungus, stir to combine well. Add the sauce, stir to coat well with the chicken. Turn the heat to low, cover the pot and simmer on low heat, for about 10 minutes, or until the chicken has become 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.
Notes
If you don't like black fungus, you can substitute with dried or fresh shiitake mushrooms.
Nutrition
Serving: 2people | Calories: 343kcal | Carbohydrates: 5g | Protein: 19g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 505mg