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1 rating

Chicken Mushroom Stew

This is a dish you will not find in your local Chinese restaurant

One of the most delicious homefood dishes in Dongbei cuisine. It is a typical dish of Liaoning province, where it is eaten during the long and harshly cold winter.

This recipe is courtesy of wordpress.com

Ingredients

  • 1 Young chicken
  • 2 Tablespoons Dark Soy sauce
  • 1 Tablespoon Light Soy sauce
  • 1 Tablespoon Cooking wine
  • 2 Teaspoons Sugar
  • 3 Cloves Garlic
  • 70 Grams Dry Hazel mushroom
  • 1/2 Tablespoon Salt
  • 7 Red peppers
  • 1 Scallion
  • 2 Star Anise seeds

Directions

Wash the chicken and chop it into small pieces. Soak dry Hazel mushroom in warm water for 30 minutes, then squeeze them. Heat up your wok with oil, add the chicken and stir-fry it. When to chicken color becomes brown, add scallion, garlic, red pepper, anise and stir together. Add in wine, salt, sugar, soy sauce, and stir-fry them.

Add in your water, cover and bring to boil.

Once boiling, add the Hazel mushrooms and let the soup simmer for 50 minutes. Once the sauce is thick, turn off the fire. Enjoy!

 

Nutritional Facts
Servings4
Calories Per Serving587
Total Fat36g55%
Sugar11gN/A
Saturated10g50%
Cholesterol173mg58%
Protein47g94%
Carbs18g6%
Vitamin A423µg47%
Vitamin B120.7µg12%
Vitamin B61mg74%
Vitamin C272mg100%
Vitamin D0.5µg0.1%
Vitamin E4mg20%
Vitamin K21µg27%
Calcium58mg6%
Fiber5g20%
Folate (food)118µgN/A
Folate equivalent (total)118µg29%
Iron4mg21%
Magnesium84mg21%
Monounsaturated14gN/A
Niacin (B3)19mg93%
Phosphorus436mg62%
Polyunsaturated8gN/A
Potassium1014mg29%
Riboflavin (B2)0.6mg32.6%
Sodium1116mg47%
Sugars, added2gN/A
Thiamin (B1)0.3mg18.6%
Trans0.2gN/A
Zinc4mg25%