Xinyang Stew
Xinyang Stew is a signature dish from Henan Province. Slowly braised until tender, the meat melts in your mouth, the broth is rich, and the mix of vegetables warms you from within. Perfect for winter.
Ingredients
13 items- Chicken pieces 500 g
- Potatoes 2
- Dried shiitake mushrooms 5
- Vermicelli noodles 100 g
- Ginger 1 piece
- Scallions 1 stalk
- Star anise 2
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Salt to taste
- White pepper powder a pinch
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Place chicken pieces in cold water, bring to a boil over high heat, skim off foam, cook for 2 minutes, then drain and set aside.
Heat oil in a pot over medium heat, add ginger slices, scallion sections, and star anise, stir-fry until fragrant.
Increase to medium-high heat, add chicken and stir-fry until lightly golden. Add cooking wine, light and dark soy sauces, stir evenly to color.
Pour in enough hot water to submerge the chicken. Bring to a boil, then reduce to low heat, cover and simmer for 30 minutes until chicken is tender and can be easily pierced with a chopstick.
Add potato chunks and mushrooms, continue to simmer on low heat for 15 minutes until potatoes are soft and can be easily pierced with a fork.
Add the soaked vermicelli, cook over medium heat for 5 minutes until the noodles are transparent and tender.
Season with salt and white pepper. Turn to high heat and reduce the sauce slightly until thickened, then turn off heat.
Serve in a bowl, garnish with chopped scallions or cilantro for extra aroma and color.
Tips
Xinyang stew highlights natural flavors; do not over-season. Add enough water at once; if needing more, use hot water to maintain cooking temperature. Add vermicelli last as it cooks quickly. Soaking potatoes prevents browning and removes excess starch.
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