Comforting Chicken and Shittake Mushroom Stew

I’ve often fantasized about making this Comforting Chicken and Shittake Mushroom Stew whenever I craved for a simple meal with lots of gravy . Finally I cooked this dish in an attempt to make the a nice meal for W last week when he was ill with a bad cold.

The stew turned out to be right up our taste alley. It was even better the next day for lunch – loved the mushrooms. A little on the oily side (I wasn’t as thorough in trimming the chicken fat as I could have been), but very satisfying with Thai white rice.

stew1ste2

I’ve approximated the measurements here but I’m afraid my recipe is not tried and tested at all. Still, wanted to share.

Comforting Chicken and Shittake Mushroom Stew // Served two ways here

Ingredients:
400 grams chicken thighs, in bite-sized pieces
6-8 x dried Shittake mushrooms, soaked in warm water so that they are reconstituted and soft (remove stalks)
2x cloves garlic, minced finely
a small section of ginger (I use about 4 cm squared), finely sliced into little matchsticks
vegetable oil, 1 tablespoon
salt

for the sauce:
light soy sauce, 1.5 tablespoons
dark soy sauce, 1.5 tablespoons
oyster sauce, 1 tablespoon
rice wine/Shaoxing wine/sherry, 0.5 tablespoon
water, one-third cup
ground white pepper, a few dashes

Method:
0. Soak Shittake mushrooms in warm water. This is done preferably a few hours before cooking but if in a rush, use boiling water and half an hour should do it. Slice each mushroom into 4 wedge pieces.
1. Chop chicken thighs into bite-sized pieces, removing excess skin and fat. Marinate with salt.
2. Heat wok on low-medium heat. Add oil.
3. When oil is hot, stir-fry garlic and ginger until fragrant.
4. Add chicken to wok, stir-fry.
5. When chicken is slightly browned on outside (not completely cooked inside though), add mushrooms.
6. Mix mushrooms and chicken.
7. Mix ingredients for the sauce in bowl. Add to wok.
8. Cover wok with lid. Once mixture has come to a boil, turn heat down to low so that it is just simmering.
9. Let simmer on low heat for at least half an hour.
10. Make sure that there is enough liquid to just barely cover the protein. Add water 1 tablespoon at a time if necessary.
11. Taste stew and add salt to taste.
12. You’re done!

When making this last week, I added a few large Romaine lettuce leaves to the wok to steam them for 2 minutes before switching off the heat. I then ladled the stew on top of the lettuce. It was an easy way of getting some green in our meal without having to prepare a side.

In my college days, I used to make a version of this with small chunks of potato – also yummy but the starch in the potato would make the sauce very thick. I refer this version for its relative simplicity.

Enjoy!

Advertisements

6 thoughts on “Comforting Chicken and Shittake Mushroom Stew

    • Sheila says:

      I’ve never cooked rabbit myself, but yes, have had some great rabbit stews courtesy of a friend who hails from Slovenia. Rabbit is more easy to get hold of in Europe – not so much here in the US! Thanks for sharing the link to your blog, Vinny.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s