Mushroom and Pear Chicken Stew

Name: Mushroom and Pear Chicken Stew
Prep time: 10 min
Cook time: 1 hr
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Chinese-Sichuan
Ingredients: 2 Large Chicken leg quarters, remove the bone, and cut into bite-sized pieces; 2 Medium Snow pear, peeled, cored, and sliced; 1 oz. Shiitake mushrooms, sliced; 2 tbsp. Vegetable oil; For the chicken broth; 1 1/2 qt Water; 3 Ginger slices; 3 Green onion stalks, chopped; 1 Chicken carcass; Chicken Marinade; 1 tbsp. Shaoxing wine; 1/2 tsp. Salt; 1 1/2 tsp. Light soy sauce; 2 tbsp. Cornstarch; For the stew; 1 tbsp. Vegetable oil; 4 Ginger slices; 1 1/2 tsp. Light soy sauce; 1 1/2 tsp. Oyster sauce; 1/2 tsp. Salt; 1/4 tsp. White pepper; 2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)

Chef Chen Yichun

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A chicken stew with a sweet and tangy combination. This is a perfect way to incorporate fruit into a chicken recipe. Stews have been in the Chinese cuisine way back into the Han Dynasty. This easy meal is full of protein, and rich & buttery shiitake mushroom taste combined with the pearls. It is a winning combination of flavors that everyone will like.

Recipe

PRE TIME: 10 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 10 min

3 SERVING

Ingredients:

2 Large Chicken leg quarters, remove the bone, and cut into bite-sized pieces
2 Medium Snow pear, peeled, cored, and sliced
1 oz. Shiitake mushrooms, sliced
2 tbsp. Vegetable oil
For the chicken broth
1 1/2 qt Water
3 Ginger slices
3 Green onion stalks, chopped
1 Chicken carcass
Chicken Marinade
1 tbsp. Shaoxing wine
1/2 tsp. Salt
1 1/2 tsp. Light soy sauce
2 tbsp. Cornstarch
For the stew
1 tbsp. Vegetable oil
4 Ginger slices
1 1/2 tsp. Light soy sauce
1 1/2 tsp. Oyster sauce
1/2 tsp. Salt
1/4 tsp. White pepper
2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)

Directions:

Place half of the ginger slices, water, chicken carcass, and green onions in a pot. Bring the mixture to a boil and simmer for 45-60 minutes.

Combine chicken slices, salt, Shaoxing wine, light soy sauce, and cornstarch. Mix well until the chicken slices are well coated with the spices.

Wash and peel the pear, remove the middle core, and cut it into small pieces for later use. Remove the stems of the soaked shiitake mushrooms and cut them into small pieces for later use.

Place 2 tbsp of oil in a heated skillet over high heat and fry the chicken slices until browned, about 2-3 minutes on each side. Remove from the heat and set aside.