Chicken Mushroom Stew

Sometimes I felt so lazy to cook. Probably due to the hot weather, or there are just too many things to do instead of spending that 1 hour standing in the kitchen. I am lazy, I know.  Wouldn’t it be nice to have a cooking machine that automates the whole process of cooking, including cutting, marinating etc, to serving the dish in the taste that the family like?

Found this recipe via the internet a few years ago and saved it in my phone. I can’t seem to find the actual link to the site anymore :(.  It’s a delicious stew that delights the kids and the man in the house.  The kids love the gravy with their rice and the man loves the gravy-soaked mushrooms.

Chicken Mushroom Stew
Recipe type: Chinese
  • 1 Onion
  • A few slices of ginger
  • Some chopped garlic
  • Cooking Oil
  • 10-15 pcs of Chicken Mid Joints
  • A handful of dried mushrooms - around 10 to 15
  • 1-2 carrots
  • 2 potatoes
  • (Optional) Enoki mushroom
  • (Optional) Snow peas
  • Light soya sauce
  • Sugar
  • dash of pepper
  • 2 cups water
  • 5 tablespoons of oyster sauce
  • 2 teaspoons of light soya sauce
  • 2 teaspoons of sugar
  1. Marinate the chicken and leave it for 4 hours.
  2. Soak the dried mushroom for at least 4 hours, remove the stem
  3. Wash the carrots & potatoes, remove the skin and cut to odd size small chunks
  4. Cut the onion into small chunks.
  5. Mix the sauces into a bowl, exclude the water
Cooking Time
  1. Heat the pan, add oil and stir fry ginger slices and chopped garlic until fragrant.
  2. Add onion and saute. (Picture 1)
  3. When the onion gets transparent, add in chicken, potatoes, carrots, mushrooms and stir fry about 3 mins. (Picture 2)
  4. Add in the sauces and stir about 1 min. (Picture 3)
  5. Add in the water (water should briefly cover the items in the pan and bring it to boil. (Picture 4)
  6. Once the water boil, cover and simmer for about 10 mins under medium heat. (Picture 5)
  7. Give a good stir. If you want to add Enoki Mushroom or snow peas, this is the time to add and let it cook briefly.
  8. Ready to serve!

The original recipe uses 1 cup of water and uses corn starch to thicken the gravy before serving.  However, the kids love the gravy and hence I add in more liquid and omit the thickening part.  Besides, mushrooms and potatoes soak up liquid and hence this proportion of sauces work well for me.


A bowl of warm chicken mushroom stew is perfect for a lazy mom like me.


This is one of the lunch box I packed for hubby and the mushrooms made him a happy man during his lunch at work. 🙂


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