This weekend we had some cold, rainy, and record low temps and there is no food I enjoy cooking more than COMFORT FOOD when it’s cold!
This was my first time attempting a Chinese stew, I’m a little mastermind when it comes to combining several recipes to make one I know that will be perfect for my family. I take away things I know we don’t care for and add a few a know we love from others to make a unique version of my own. I did the same for this Asian Chinese Chicken Stew and it was DELICIOUS!
It warmed our bellies with just the right amount of spice and was the PERFECT comfort food for a family night in.
Note: This weekend I have family in town so I did double this recipe to feed 12 but listed portions will feed appropriately 6.
CHINESE CHINESE STEW:
- 2 cups boneless, skinless chicken cut into 1″ pieces ( OR I shredded a roasted whole chicken already cooked from the grocery store)
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp fennel seed
- 1/2 tsp of anise
- 1/2 tsp of Szechuan peppercorns
- 1 tsp of red pepper flakes
- 1 tbsp of vegetable oil
- 1 large yellow onion, chopped
- 1 package (8 ounces) sliced mushrooms
- 4 cloves of garlic, minced
- 16 oz of chicken broth
- 1 tbsp cornstarch
- 1 large red bell pepper, chopped
- 1 cup of chopped celery
- 1/2 cup chopped fresh cilantro
- 1 cup chopped water chestnuts
- 3 tbsp of soy sauce
- 1 cup chopped green onion
- 2 tbsp of sesame oil
- 4-6 cups of hot steamed cooked white rice
- 1 cup of Asian Chow Mein noodles
1. In a large bowl toss chicken with Red Pepper flakes, cinnamon, cloves, fennel seed, anise, and Szechuan peppercorns and mix to coat chicken with spices.
2. In a Large Soup/Stewpot heat vegetable oil over medium/high heat. Add coated chicken and onion and cook until chicken is browned. (if you’ve purchased the precooked chicken as I did, shred and still coat it on a bowl with spices then add to pot with onion to soak seasoning into chicken until onion is browned).
3. Add mushrooms and garlic Continue browning and stirring until chicken is No longer pink or mushrooms, garlic, and onion is browned.
4. In a separate bowl take 1/4 cup of the chicken broth and mix with cornstarch until smooth and set aside.
5. Place remaining broth, bell pepper, water chestnuts, green onion, celery, soy sauce and 1/8th of the cilantro into the same pot. Bring to boil on high. Once at a boil turn to simmer/ low heat and let simmer for at least an hour or more stirring occasionally. (I let it simmer for 90 minutes, if I would’ve started it earlier I would let the flavor soak in more and simmer 2-3 hrs if you have the time.)
6. Whisk cornstarch mixture with sesame oil into the pot. Let simmer another 30-45 min.
7. Cook your rice in a separate pot.
8. Once rice is ready put stew over your rice and garnish with a little of the remaining cilantro and Asian chow mein noodles!
My family and I really enjoyed this! It was something different and it satisfied our comfort food craving in this crazy, unusually cold temperatures this weekend.
I also really enjoyed cooking this. It was nice because we stayed in and had a family game night with my parents in town so everyone could eat as they wanted throughout the evening. I just left the stew simmer on low and put the rice into a warmer so people could enjoy it as they wanted throughout the evening.
I hope this may add a little warmth and SPICE into your weekend!
Happy Sunday Mom Queens!