If you’re looking for a warming recipe that will transport you straight to the streets of Guangzhou, then pull out your clay pot and try this Chinese Chicken Stew with Black Fungus. Black fungus (also known as ‘cloud ear’) is a popular ingredient in Chinese/Cantonese cooking. The word fungus might seem a little off-putting for some, but it is essentially like a dried shitake mushroom. They don’t have a whole lot of flavour but can add a snappy textured crunch to an array of hot dishes and salads. It is the perfect accompaniment to this stewed chicken which is quick, easy, and perfect for winter date night with a difference.
1 tablespoon oil
1-inch piece ginger, peeled and sliced into thin pieces
300g chicken thigh or chicken leg, cut into pieces
2-3 pieces black fungus (cloud ear), soaked in warm water until soft and cut into pieces
3 stalks spring onions, cut into 2-inch lengths
1 tablespoon oyster sauce
1 teaspoon soy sauce
5 tablespoons water
1/2 teaspoon Shaoxing wine
1/2 teaspoon sesame oil
1/4 teaspoon sugar
3 dashes white pepper
1 small teaspoon corn flour
Pinch of salt
Combine all the ingredients in the sauce together, stir to mix well. Set aside.
Heat up the clay pot (or wok/skillet) on high heat. Add the oil. When the oil is heated, add the ginger and stir fry until aromatic. Add the chicken and stir continuously until the meat turns opaque, then add the black fungus, stir to combine well. Add the sauce into the clay pot, stir to coat well. Turn down the heat to low, cover the pot and simmer on low heat, for about 8 minutes or so, until the chicken is tender. If the sauce dries up, add some water to dilute the sauce. Right before serving, stir in the scallions. Serve warm with steamed rice.
Feeling inspired? You can shop all of these ingredients, including black fungus, in-store at Tang’s. Come and visit us at 185 Russell St. Melbourne CBD today!