Chicken Stew with Mushrooms
Ingredients
- 800g chicken
- 200-300g fresh shiitake mushrooms
- 2 scallion
- 3-5 ginger
- 3 garlic
- a few dried red chili peppers
- 2 star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 Sichuan peppercorns
- 1 rock sugar
- 1 cooking wine
- 2 light soy sauce
- 1 dark soy sauce
- 1 oyster sauce
- to taste salt
- to taste black pepper
- 2 cooking oil
Instructions
- Prepare all the ingredients. Wash and chop the chicken into bite-sized pieces. Cut the shiitake mushrooms into quarters. Gather the scallion segments, ginger slices, and whole spices.
- Blanch the chicken: place in a pot of cold water with scallion, ginger, and a splash of cooking wine. Bring to a boil and cook for 2 minutes. Remove and rinse clean.
- Heat oil in a wok. Sauté dried chilies, scallion, ginger, and garlic until fragrant. Add the blanched chicken and stir-fry for 2 minutes. Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp cooking wine, and 1 tbsp oyster sauce. Stir well. Add the star anise, cinnamon, bay leaf, and rock sugar. Stir-fry until evenly combined.
- Pour in enough water to cover the chicken. Bring to a boil over high heat, then reduce to low and simmer for 40 minutes. Add the mushrooms and continue cooking for another 10 minutes.
- Season with salt and black pepper to taste. Reduce the sauce over high heat until thick and glossy. Transfer to a serving bowl and garnish with chopped scallions.
