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
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 cornstarch
- Pinch salt
- 1/2 tablespoon shaoxing wine optional
- 5 tablespoons water
Instructions
- Combine all the sauce ingredients in a bowl and stir to mix well. Set aside.
- Heat a Chinese clay pot over high heat. (You can also use a skillet or wok.)
- Add the oil to the clay pot. When the oil is heated, add the ginger and stir-fry until aromatic. Then, add the chicken and stir continuously until the meat turns opaque.
- Add the black fungus and stir to combine well. Then, add the sauce and stir to coat the chicken thoroughly. Reduce the heat to low, cover the pot, and simmer for about 10 minutes, or until the chicken is tender. If the sauce thickens, add some water to dilute it. Just 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: 376kcal | Carbohydrates: 5g | Protein: 19g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 505mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg