Hearty One-Pot Chicken Stew
A warm and flavorful one-pot chicken stew simmered with shiitake mushrooms, daikon, carrots, and aromatic spices in a rich Chinese-style sauce. This easy, high-protein dish is wholesome, comforting, and perfect for pairing with steamed jasmine rice.
Equipment
- 1 large pot or Dutch oven (6–8 quart)
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- 1 mixing bowl
- Measuring Cups and Spoons
Ingredients
- 2 lbs 900 g bone-in chicken thighs or drumsticks
- 3 tbsp vegetable oil
- 1 medium onion sliced
- 1 tbsp garlic chopped
- 1- inch piece fresh ginger cut into thick slices
- 4 –5 dried shiitake mushrooms soaked and sliced
- 2 cups 480 ml water or chicken broth
- 2 tbsp Shaoxing wine or dry sherry
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 medium carrots cut into chunks
- 1 daikon radish peeled and cut into chunks
- 1 star anise pod
- 1 small piece dried tangerine peel optional, softened
- 1 –2 pieces rock sugar or 2 tsp brown sugar
- ½ tsp ground white pepper
- ¾ tsp salt adjust to taste
- 2 tsp sesame oil
- 2 stalks green onions cut into 2-inch pieces
- Cooked jasmine rice for serving
Instructions
- Prepare and Soak the Mushrooms: Place the dried shiitake mushrooms in a small bowl and cover them with warm water. Allow them to soak for at least 20–30 minutes until they become soft and plump. Once rehydrated, remove the stems if tough, slice the mushrooms, and strain the soaking liquid through a fine sieve or cheesecloth to remove grit. Reserve this flavorful liquid to use in the stew—it adds depth and umami.
- Pat Dry and Season the Chicken: Take the bone-in chicken thighs or drumsticks and pat them dry thoroughly with paper towels. This step is important to ensure a proper sear and prevent steaming. Lightly sprinkle the chicken with a pinch of salt and white pepper. Set aside while you prepare the vegetables.
- Chop and Organize Vegetables: Peel the onion and slice it thinly. Smash the garlic cloves or roughly chop them for extra aroma. Slice the ginger into thick coin-like pieces, which makes it easier to remove after cooking. Peel the daikon radish and carrots, then cut them into large, rustic chunks that will hold their shape during braising. Lastly, cut the green onions into 2-inch segments and keep them separate for finishing the dish.
- Sear the Chicken to Golden Perfection: Heat 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken pieces skin-side down (if using skin-on) and sear until golden brown on both sides, about 3–4 minutes per side. This browning process locks in flavor and builds a rich base for the stew. Remove the chicken from the pot and set aside.
- Sauté Aromatics for Flavor Foundation: Using the same pot, add the sliced onion, garlic, and ginger. Stir frequently for 2–3 minutes until the onion turns soft and translucent and the aromatics release their fragrance. If bits are sticking to the bottom, don’t worry—this will enhance the flavor later when deglazing.
- Deglaze and Unlock Flavor: Pour in a splash of Shaoxing wine (or dry sherry if substituting) to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom—these caramelized bits are pure flavor and will enrich the stew base.
- Rehydrate Tangerine Peel (Optional but Special): If using dried tangerine peel, soak it in hot water for about 15–20 minutes until softened. Gently scrape off the inner white pith with a knife to reduce bitterness. The peel will provide a subtle citrus aroma that balances the richness of the stew.
- Build the Braising Base: Return the seared chicken to the pot, then add the sliced shiitake mushrooms, carrots, daikon chunks, and softened tangerine peel. Pour in the reserved mushroom soaking liquid and 2 cups of water or chicken broth. Add light soy sauce, dark soy sauce, oyster sauce, star anise, rock sugar (or brown sugar), ground white pepper, and salt. Stir everything gently so the chicken and vegetables are evenly coated in the savory sauce.
- Simmer Slowly for Tenderness: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer slowly for 30–40 minutes. During this time, the chicken will absorb the sauce’s deep flavors while the vegetables become soft and tender. Check occasionally to make sure the liquid level is steady, adding a splash of hot water or broth if it reduces too much.
- Finish with Sesame Aroma: Once the chicken is tender and the vegetables are fully cooked, stir in 2 teaspoons of sesame oil for a nutty fragrance. Add the chopped green onions during the last minute of cooking for freshness and color. If you prefer a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then stir it into the stew and simmer until slightly thickened.
- Serve and Enjoy: Ladle the chicken, vegetables, and rich broth into deep bowls. Pair it with freshly steamed jasmine rice, which soaks up the flavorful sauce beautifully. Serve warm as a wholesome main dish perfect for family dinners or cozy nights.
Notes
- Use bone-in chicken for the richest flavor and tender texture.
- Shiitake mushrooms add natural umami—don’t skip them if possible.
- Browning the chicken first is key for depth and a caramelized flavor base.
- Dried tangerine peel gives a subtle citrus note but is optional.
- Adjust seasoning before serving—soy sauces vary in saltiness.
- A cornstarch slurry thickens the sauce nicely for a glossy finish.
- Best enjoyed with steamed jasmine rice to balance the richness.
