Stone Ear Chicken Stew
A nourishing stew with rare stone ear fungus and tender chicken, slow-cooked to perfection. The broth is clear yet flavorful, chicken falls off the bone, and stone ear offers a unique crunchy-soft texture.
Ingredients
6 items- Free-range chicken 1 whole (about 1500 g)
- Dried stone ear 50 g
- Ginger 20 g
- Spring onion 2
- Cooking wine 2 tbsp
- Salt to taste
Nutrition
Steps （8 steps）
Soak dried stone ear in warm water for 2 hours until fully expanded. Rinse repeatedly to remove sand, tear into small pieces.
Cut chicken into chunks. Place in a pot of cold water with ginger and 1 tbsp wine. Bring to a boil over high heat, skim foam, cook 2 minutes. Drain and rinse with warm water.
Heat a little oil in a wok, sauté ginger slices and spring onion knots until fragrant. Add chicken and stir-fry over high heat for about 2 minutes until lightly browned.
Transfer chicken and aromatics to a clay pot. Add enough water to submerge chicken by 5 cm. Bring to a boil over high heat.
Reduce heat to low, cover and simmer gently for 1 hour.
Add soaked stone ear, continue simmering over low heat for 30 minutes until chicken is fork-tender.
Season with salt to taste, mix well, and simmer another 5 minutes to blend flavors.
Turn off heat. Transfer to a serving bowl and garnish with chopped spring onions.
Tips
Stone ear must be fully soaked and washed repeatedly to remove sand; stir-frying chicken before stewing enhances flavor; add salt at the end to keep chicken tender.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Jianbing Guozi
Jianbing Guozi is the quintessential street breakfast from Tianjin, China. A thin mung bean crepe is cooked on a hot griddle, topped with an egg, flipped, brushed with sweet bean sauce and chili paste, and filled with a crunchy fried wonton sheet or youtiao. Soft outside, crispy inside, each bite is pure comfort.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.