Three Mushroom Chicken Stew

Name: Three Mushroom Chicken Stew
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 1 Young hen, gutted (about 500g, bone-in, chopped into pieces); 50 g Three mushrooms (trimmed, washed, cut small, soaked in clear water); 25 g Whole garlic cloves (washed); 75 g Lard; 10 g Scallions (washed); 10 g Ginger (washed and smashed); 3 g Salt (refined salt); 10 g Cooking wine; 750 g Fresh stock

Braise chicken pieces with garlic cloves first, then add the stir-fried mushrooms and stew until tender. The finished dish features a rich, milky-white broth and a fresh, savory flavor.

1h 20m

Easy

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Ingredients

Young hen, gutted (about 500g, bone-in, chopped into pieces) 1

Three mushrooms (trimmed, washed, cut small, soaked in clear water) 50 g

Whole garlic cloves (washed) 25 g

Lard 75 g

Scallions (washed) 10 g

Ginger (washed and smashed) 10 g

Salt (refined salt) 3 g

Cooking wine 10 g

Fresh stock 750 g

Instructions

Ingredient Preparation

Wash the gutted young hen, then chop bone-in into pieces about 2.5 cm. Trim and wash the three mushrooms, cut small, and soak in clear water. Wash and smash the ginger; wash the scallions and garlic.

First Stew

Place a wok over high heat, add lard and heat, then add the chicken pieces, scallions, and ginger and stir-fry until fragrant. Add the fresh stock and garlic and bring to a boil, transfer to a clay pot, and simmer over low heat for about 40 minutes.

Stir-Fry the Three Mushrooms

Place a wok over high heat, add a pinch of lard and heat (about 150°C), drain the three mushrooms and stir-fry for about 3 minutes.

Combined Stew

Pour the stir-fried three mushrooms into the clay pot, add the refined salt, then simmer over low heat for about 20 minutes until the chicken is very tender. Ladle into a soup bowl and serve.