Chicken & Mushroom Stew Recipe (Chinese Style Spicy Cooking)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
Ingredients:
50g Dried Hazel Mushrooms
(if you cannot get Hazel mushrooms you can use Shiitake mushrooms from most Asian stores)
1 Small Whole Chicken
1cm Ginger
2 Spring Onions
Small Bunch (30g) Coriander
1 Tbsp Sugar
2 Tbsp Soy Sauce
3 Dried Red Chillies
1 Star Anise
1 Tsp Red Peppercorns
Salt to Taste
Method:
1. Soak hazel mushrooms in warm water for 4 - 6 hours.
2. Remove from bowl and rinse under cold running water.
3. Reserve the liquid you soaked the mushrooms in.
4. Finely chop the spring onions, ginger and coriander.
5. Roughly chop the chillies.
6. Cut chicken into portions.
7. Then cut into bite-size pieces.
8. Heat 2 Tbsp oil in the wok and add the sugar.
9. Stir the sugar over medium heat until it turns brown.
10. Add chicken to the wok, stir-fry until turned to a light golden colour.
11.Add ginger, chillies, star anise, red peppercorns, soy sauce. Stir-fry for 5 minutes
12.Add hazel mushrooms and stir-fry for 2 minutes.
13. Pour 500ml reserved liquid and bring to the boil.
14.Transfer to a stewing pan and cook on medium heat for 30 – 40 minutes
15.Add salt, spring onion, coriander and stir.
16. Transfer to a dish and serve.
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