Cantonese Chicken Stew with Mushrooms

Cantonese Chicken Stew with Mushrooms

Cantonese Chicken Stew with Mushrooms

 

Fa gu (literally “flower mushroom”) is a premium-grade dried shiitake mushroom with a cracking pattern on the top surface of the cap. This thick, luscious mushroom, ideal for absorbing the rich and complex flavors of this dish, has a much more intense flavor than fresh shiitakes. If you cannot find flower mushrooms, or if the flavor is too strong for your taste, you can substitute regular dried black mushrooms or fresh shiitakes. Like any stew, this is a dish that can be prepared in advance and reheated.

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Cantonese Chicken Stew with Mushrooms
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Chicken, with mushrooms, black fungus (cloud ears), and ginkgo nuts, cooked in a rich and complex sauce.
Ingredients
  • 1 whole chicken, about 4 pounds, cut into pieces
Marinade
  • 3 tablespoons thin soy
  • 3 tablespoons dark soy
  • 1 teaspoon oyster sauce
  • ½ teaspoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
Other ingredients
  • 2 tablespoons corn starch
  • 2 tablespoons peanut oil
  • 3 green onions, coarsely chopped
  • 2 tablespoons coarsely chopped shallots
  • 6-8 pieces thinly sliced ginger, about the size of a large coin
  • 12 dried black or flower mushrooms
  • 1 ounce dried black fungus (cloud ears)
  • ½ cup ginkgo nuts in shells, or ¼ cup shelled ginkgo nuts
  • 2 cups chicken stock
Instructions
  1. Soak the dried mushrooms and dried black fungus in water for one hour, or overnight. After soaking, drain the water and squeeze the mushrooms and black fungus to expel as much of the water as possible.
  2. Combine the marinade ingredients, then add to the cut-up chicken pieces. Let stand for at least 30 minutes. Just before cooking, stir the corn starch into the marinating chicken.
  3. While the chicken is marinating, prepare the ginkgo nuts as described in my post.
  4. Add the 2 tablespoons of peanut oil to a hot wok and heat until the oil is very hot. Toss the green onions, ginger, and shallots into the hot oil and stir fry for a few seconds. Use a pair of tongs or chopsticks to transfer the chicken pieces to the wok. Brown the chicken in the wok, stirring occasionally, for about 10 minutes.
  5. Stir in the chicken stock and the remaining marinade. Add the mushrooms, black fungus, and ginkgo nuts. Cover and simmer for 45 minutes. The stew can be prepared in advance and reheated before serving.

 

English name Cantonese Chicken Stew with Mushrooms
Chinese name 花菇炆雞
Cantonese (Jyutping) faa1 gu1 man1 gai1 listen