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!