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


  • 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


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!


Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.