Chicken Mushroom Stew

小鸡炖蘑菇

Chicken Mushroom Stew — a Chinese recipe made with bone-in chicken thighs, ready in about 120 minutes. Step-by-step instructions with photos.

Ingredients

• bone-in chicken thighs
• dried shiitake mushrooms
• scallion
• ginger
• light soy sauce

Instructions

1. Soak dried mushrooms in 500 ml cool water for 8 hours or overnight. Reserve soaking liquid (strain through cheesecloth). Slice mushrooms, keeping stems tender.
2. Rinse chicken; pat dry. Heat a 4.5-L enameled Dutch oven over medium-high. Brown chicken skin-side down in batches until crisp and golden (6–7 min per batch).
3. Remove chicken. Pour off all but 1 tbsp fat. Add ginger and scallion whites; stir-fry 1 min until fragrant.
4. Return chicken. Add mushrooms and reserved soaking liquid. Bring to simmer, then reduce heat to low. Cover and cook 1 hour.
5. Uncover. Skim surface fat. Add scallion greens. Simmer uncovered 10 more minutes to concentrate flavor. Taste and adjust with salt only — no extra soy.