Chicken Stewed with Beech Mushrooms and Peas
A comforting one-pot chicken stew featuring tender pieces of chicken cooked with meaty beech mushrooms and sweet green peas in a savory broth. This homestyle Chinese dish is perfect for family dinners.
Story
This warming stew combines the earthy richness of beech mushrooms with the natural sweetness of green peas and tender chicken. The mushrooms hold their shape beautifully while absorbing all the savory flavors of the broth.
Ingredients
chicken thighs, cut into 2-inch pieces
1.5 lbs
fresh beech mushrooms (buna shimeji)
8 oz
frozen or fresh green peas
1 cup
ginger, sliced
3 pieces
garlic cloves, crushed
4 cloves
vegetable oil
2 tbsp
light soy sauce
2 tbsp
salt
to taste
green onions, chopped
for garnish
Instructions
1
Prepare the ingredients
Rinse the beech mushrooms and trim any tough stems. Cut chicken into bite-sized pieces and rinse briefly. Rinse the green peas and set aside.
2
Blast the chicken and mushrooms
Bring a large pot of water to boil. Add chicken pieces and mushrooms, blanch for about 2 minutes. Drain and rinse under cold water to remove any impurities.
3
Build the broth
Heat oil in a clean pot over medium-high heat. Add ginger and garlic, stir-fry until fragrant, about 30 seconds. Add the blanched chicken pieces and stir to coat.
4
Simmer until tender
Pour in enough water to cover the chicken (about 4 cups). Bring to a vigorous boil, then add the mushrooms. Cook on high heat for 5 minutes, then add green peas. Continue boiling for another 5 minutes.
5
Finish and serve
Reduce heat to low and simmer for 20 more minutes until chicken is fully cooked and flavors meld. Season with soy sauce and salt to taste. Garnish with green onions and serve hot over rice.
