Chinese cuisine
Easy

Stewed Chicken with Bamboo Pith and Mushrooms

Stewed Chicken with Bamboo Pith and Mushrooms
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Hearty Chinese chicken soup with a combination of bamboo fungus. A recipe that will fill your heart and soul for a clean, umami-flavored chicken dish that is perfect in gloomy weather. The bamboo fungus is a good source of fiber, antioxidants, protein, calcium, vitamins C and E, and antimicrobial compounds; and it is known to have anti-inflammatory properties.

Recipe
PRE TIME: 10 min
COOKING TIME: 1 hr
TOTAL TIME: 1 hr 10 min
4 SERVING
Ingredients:
  • 1 1/2 tbsp. Cooking Oil
  • 1 oz. Ginger, Sliced
  • 3 Stalks Green Onions, Cut Into 1/2 Inch Pieces.
  • 1 1/2 lb. Chicken
  • 1 tsp. Salt
  • 1 tbsp. Shaoxing Wine
  • 1/4 tsp. White Pepper
  • 2 oz. Shiitake Mushrooms
  • 1 1/3 qt. Salted Chicken Stock
  • 1 1/2 oz. Dried Bamboo Fungus
  • Dried Goji Berries
Directions:
1
Rehydrate and soak the dried bamboo fungus with cold water in a mixing bowl.
2
Once rehydrated, cut the fungus into 4 portions each and set it aside.
3
Pour oil into a heated pot and stir fry sliced chicken, ginger, and green onions for a minute.
4
Season with salt, Shaoxing wine, and ground white pepper; mix well.
5
Add in shiitake mushrooms and chicken stock; bring the mixture to a boil. Simmer for 45 minutes on low heat.
6
Add in the rehydrated bamboo fungus and goji berries.
7
Continue simmering for 5 minutes.
8
Serve immediately.
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