This chicken stew is a classic Chinese-Cantonese recipe that is hearty, delicious and perfect for any time of the year, especially during the cold rainy season.
It is traditionally cooked with black fungus which is similar to shiitake mushrooms, except that the texture is thinner and every bite delivers a snappy crunch.
This particular stew is cooked in a claypot, a simple cooking vessel that represents an authentic part of Chinese cuisine.
These pots are also known as “sandy pots”, literally translated from the Chinese word for it, simply because of their somewhat sandy exterior.
These Chinese claypots are made from clay found only in China and will not crack under a direct flame or when in direct contact with an electric burner.
Food cooked in these claypots have a unique flavour. It’s a plus that they are also the least expensive utensils to invest in any kitchen.
Ingredients
- 1 1/2 tablespoons oil
- 2 cm piece ginger, peeled and sliced into thin pieces
- 226 g 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 5 cm 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 of salt
- 1/2 tablespoon Shaoxing wine, optional
- 5 tablespoons water
Method
- Combine all the ingredients for the sauce in a bowl, stir to mix well. Set aside.
- Heat up a Chinese claypot on high heat. (You may also use a skillet or wok if you do not own a claypot.)
- 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 so all the chicken meat is coated well with the sauce.
- 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 more water to dilute the sauce.
- Right before serving, stir in the scallions. Serve warm with steamed rice.
Tip: If you don’t like black fungus, you can substitute with dried or fresh shiitake mushrooms.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.