7 Easy Steps: Chinese Chicken Stew

CHINESE CHICKEN STEW: This is a classic Chinese-Cantonese dish for easy and healthy chicken stew. Chicken stew is served with ginger, onion, and black fungus in a brown sauce.


This hearty, tasty chicken stew is a classic Chinese-Cantonese meal that is perfect all year long, especially in the winter.

When the weather becomes cold, I turn to chicken stew, especially if it’s made in a Chinese clay pot.

This quick chicken stew dish combines chicken, black fungus, and a flavorful brown sauce.

In Chinese cuisine, black fungus is a common element. The texture of black fungus is similar to that of shiitake mushrooms, except that it has a thinner consistency, and each bite has a crisp crunch.


The following items are needed for a chicken stew:

  • Chicken
  • Ginger
  • sauce d’oyster
  • Cooking wine from China
  • Sesame seed oil
  • Shiitake mushrooms are a type of black fungus.
  • Scallion

How do you make chicken stew?

Chicken stew is quite simple to prepare. The cooking procedure is simple. Combine all components in a clay pot, add some liquid, close the top, and wait for the clay pot to work its magic.

What is the difference between a Chinese clay pot and an American clay pot?

Claypots are pots made of clay that were established in China. It is possible to be cooked over an open flame or directly on an electric burner.

The chicken stew served in these pots is a traditional Chinese dish. It’s also known as “sandy pots” because of its sandy exterior.

Claypots make hearty, simple, and tasty meals, and they’re one of the least expensive cooking items to own.

Can I make chicken stew with other cookware?

You can stew chicken in a Dutch oven, a ceramic pot, a pan with a lid, a slow cooker, and it is also possible to be performed in an Instant Pot if you don’t have a clay pot.

How many calories are there per serving?

Each serving of this recipe has only 343 calories.


  • 1 1/2 teaspoons of oil
  • ginger, peeled and chopped into thin slices, 1 inch (2 cm)
  • 8 ounces (226 g) thigh or leg of chicken, chopped into pieces
  • 2-3 pieces dried black fungus or cloud ear, cut into pieces after soaking in warm water
  • scallions, 2 stalks, cut into 2-inch lengths


  • 1 tablespoon sauce (oyster)
  • 1 tbsp of soy sauce
  • a half teaspoon of sesame oil
  • a quarter teaspoon of sugar
  • 3 sprinklings of white pepper
  • corn starch, 1 teaspoon
  • 1 teaspoon of salt
  • Optional: 1/2 tablespoon Shaoxing wine
  • 5 tbsp. liquid


  1. In a mixing basin, combine all the sauce ingredients and toss well to combine. Remove from the equation.
  2. Heat a Chinese clay pot to high temperatures. (You can use a skillet or a wok for this.)
  3. Fill the clay pot halfway with oil. Add the ginger to the hot oil and stir cook until fragrant. Stir in the chicken until it becomes opaque, about 5 minutes.
  4. Stir in the black fungus until everything is completely combined.
  5. Stir in the sauce to thoroughly coat the chicken.
  6. Reduce to a low heat setting, cover the pot, and cook for about 10 minutes until the chicken is cooked. If the sauce turns out too thick, thin it out with water.
  7. Stir in the scallions just before serving. Serve with steaming rice while it’s still warm.
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