Irresistibly Delicious Chicken and Mushroom Stew
Chicken and Mushroom Stew is a delicious and nutritious dish, offering a refreshing yet flavorful taste. The key to this dish lies in the preparation of ingredients and seasoning.
Ingredients
- 1 whole free-range chicken (~1.5 kg)
- 1 ginger root
- 3-4 shallots
- 6 straw mushrooms
- 1 king oyster mushroom
- 10 fresh shiitake mushrooms
- Green onions, cilantro
- Coarse salt
- 10g tapioca starch
- Seasonings: Fish sauce, MSG, seasoning powder, ground pepper, soy sauce
Instructions
Prepare the Chicken
Pluck the chicken, remove the entrails, discard the tail, lungs, and trim off the claws. You may also remove the head, as it often contains grit.
Rub the chicken thoroughly with coarse salt, both inside and outside, then rinse it well and let it drain completely before cutting it into serving-sized pieces. For a more visually appealing dish, you can leave the drumsticks whole and serve them in the bowl after cooking.
You can also clean the chicken giblets with salt, cut them into pieces, and store them in the fridge for making delicious stir-fried dishes later.
Prepare the Other Ingredients
Peel and finely chop the shallots. Trim off any wilted or blackened parts of the ginger, wash it, and then crush and mince it.
Trim the stems and roots off the straw mushrooms, king oyster mushroom, and shiitake mushrooms, then soak them in rice water with a bit of salt. The rice water and salt help clean the mushrooms and reduce their natural pungent odor. After soaking, rinse them thoroughly, drain, and slice them thinly.
Pick, wash, and roughly chop the green onions and cilantro.
Marinate the Chicken
After cutting the chicken, marinate it with 3 tablespoons of fish sauce, 1 teaspoon of MSG, 1 teaspoon of ground pepper, and a little chopped shallot and ginger. Mix well and let the chicken absorb the flavors for at least 30 minutes.
Meanwhile, you can sauté some shallots and briefly stir-fry the mushrooms to enhance their flavor and aroma.
Cook the Chicken with Mushrooms
Add about 2 tablespoons of cooking oil to a pot, and sauté the remaining shallots and ginger until fragrant.
Next, add the chicken and stir-fry over high heat until the chicken is seared and slightly golden. Add 1 tablespoon of soy sauce, stir well, then pour in enough water to cover the chicken for simmering.
When the water comes to a boil, reduce the heat to low, cover the pot, and let it simmer for another 15 minutes to soften the chicken and infuse the flavors. Remember to skim off any foam to keep the broth clear.
Once the chicken is tender, add the mushrooms, and from this point on, leave the pot uncovered.
When the broth comes back to a boil, season to taste with salt, MSG, and fish sauce to enhance the aroma.
Cook for another 10 minutes, then turn off the heat. Transfer the chicken and mushrooms to a serving bowl, and sprinkle with chopped green onions and cilantro. For the broth, turn the heat back on, mix tapioca starch with a little water, and gradually pour it into the broth while stirring.
The purpose of adding the starch is to thicken the broth, making it smooth and glossy, which will coat the chicken and mushrooms beautifully.
After adding the starch, cook for another 2 minutes to cook the starch thoroughly, then pour the sauce over the chicken and mushrooms and serve hot.
Chicken and mushroom stew is wonderfully fragrant, with a clear taste of mushrooms and the rich flavor of the chicken. This dish is not only flavorful but also adds variety to your collection of chicken recipes for your family to enjoy.
