Stewed chicken with mushroom, a traditional and famous dish in Northeast China, is especially popular in winter. You can find this dish in most local restaurants. The chicken and mushroom taste tender and smooth. A perfect dish to warm you up in winter, it also helps the sick people recover energy.
What you need:
1 whole small chicken, about 750g, chopped into small pieces
200g fresh mushroom
2 garlic cloves
2 pieces of shallot
2 pieces of ginger
3 dried red chilli (option)
1 anise star
1 teaspoon five-spice powder
1 tbsp soy sauce
1 teaspoon salt
1 tbsp olive oil
1. Heat oil in a wok (saucepan).
2. Add chicken, stir fry over high heat until it turns brown.
3. Add shallot, garlic, anise star, five-spice powder, soy sauce, salt, red chilli and stir fry until fragrance comes out.
4. Add mushroom and stir fry.
5. Add warm water to cover all the ingredients.
6. Continue to cook for 30 mins over medium heat.
Tips: you may to cook it for 40 or 50 minutes to make sure the chicken is tender.
Cream of Mushroom Soup (Western cooking, adapted by Kimberly Dallas)
One of the greatest things about going to an open market is the layout of all of the fruits and vegetables. I believe the way things are placed are key to creativity in the kitchen. One of the areas I love to check out is the mushrooms/fungus section. There are so many different kinds of mushrooms and many of them I have never seen before. One of my favorite things to do with the mushrooms is use them to make soup. You can make this recipe to your taste depending on the type of mushroom you prefer or mix several mushrooms together for an all together unique flavor.
5 cups slice mushrooms, (white button, shiitake, enoki, etc.)
1 1/2 cups of vegetable or chicken broth
1/2 cup of onion, chopped
1/8 tbsp dried thyme or a few fresh sprigs
3 tbsp unsalted butter
3 tbsp all-purpose flour
1/4 tbsp salt
1/4 tbsp ground black pepper
1/2 cup whole milk
1/2 cup cream
Red wine, to taste
In a large heavy saucepan, cook mushrooms in the broth with onions and thyme until tender, about 10-15 minutes. In a blender or food processor, puree the mixture. In the saucepan, melt the butter, when butter is melted whisk in the flour until smooth. Add the salt and pepper. Slowly add the puree mushrooms back into the flour and butter mixture and whisk. Slowly add the milk and cream, stirring constantly until you bring the soup to a boil and cook until thickened. Adjust seasonings to taste and add red wine to taste. Serve with crusty bread.
Kimberly Dallas, from the US, is a long-time resident of Chengdu and was the cheesecake baker of Mike's Pizza Kitchen and once a member of CIWC (Chengdu International Women's Club).