Chinese Chicken Stew
Ingredients
The stew
-
1
½ tablespoons
oil
-
1
inch
ginger, peeled and sliced
-
8
oz
chicken thigh or leg, cut into pieces
-
2-3
pieces
dried black fungus or cloud ear, soaked and cut
-
2
stalks
scallions, cut into 2-inch lengths
The sauce
-
1
tablespoon
oyster sauce
-
1
teaspoon
soy sauce
-
½
teaspoon
sesame oil
-
¼
teaspoon
sugar
-
3
dashes
white pepper
-
1
teaspoon
cornstarch
-
a pinch
salt
-
½
tablespoon
shaoxing wine (optional)
-
5
tablespoons
water
Instructions
- Combine all sauce ingredients in a bowl and mix well.
- Heat a Chinese clay pot (or skillet) over high heat and add the oil.
- Once the oil is hot, add the ginger and stir-fry until aromatic.
- Add the chicken and stir continuously until it turns opaque.
- Incorporate the black fungus and stir to combine.
- Add the sauce and coat the chicken thoroughly.
- Reduce heat to low, cover the pot, and simmer for about 10 minutes, or until chicken is tender.
- If the sauce thickens too much, add some water to dilute it.
- Just before serving, stir in the scallions and serve warm with steamed rice.
Nutrition Facts (estimated)
Servings
2
Calories
376
Total fat
30g
Total carbohydrates
5g
Total protein
19g
Sodium
505mg
Cholesterol
111mg
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