Chicken and Shiitake Mushroom Stew

Chicken and Shiitake Mushroom Stew


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A diced whole chicken is combined with shiitake mushrooms, spring onion, ginger, star anise and chillies in creating this wholesome Chinese style stew.


Serves: 4 

  • 100g dried shiitake mushrooms
  • 1 1/2 tablespoons vegetable oil
  • 1 (750g) whole young chicken, cut into bite sized pieces
  • 2 spring onions, each tied into a knot
  • 1 teaspoon finely diced ginger
  • 2 whole star anise
  • 2 dried red chillies
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Shaoxing wine

Preparation:20min  ›  Cook:1hour  ›  Extra time:30min soaking  ›  Ready in:1hour50min 

  1. Soak the mushrooms in warm water for 30 minutes. Remove the stems of the mushrooms, rinse well and drain. Slice the caps into halves.
  2. Heat the oil in a wok until hot over medium heat. Stir fry the chicken until it turns light pink.
  3. Stir in the spring onions, ginger, star anise, chillies, salt, soy sauce, sugar and Shaoxing wine
  4. Add just enough water to completely cover the chicken; simmer for 10 minutes.
  5. Add the mushrooms and stir. Turn the heat to medium and cover. Simmer for 40 minutes until the chicken is very tender. Serve.


Dried shiitake mushrooms and Shaoxing wine can be purchased in Asian speciality shops or online.

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