HealthXchange "My Best Healthy Recipe" (MBHR) series

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Stew Chicken with Mushroom and Black Fungus - Shared by Wilman Low


- 4-5 big chicken thighs (Chop in smaller pieces)
- Small knob of ginger (Slice in strips)
- Shao Xing wine 2 tblspn

- Soy sauce 1 tblspn

- Mushroom oyster sauce 2 tblspn

- 6 shiitake mushrooms (Soak overnight and slice into strips)
- 4 black fungus (Soak overnight and chop into smaller pieces)

- Dark soy sauce 1 tblspn

- Sesame oil 3 tblspn

Marinate Chicken

- 1 tblspn of mushroom oyster sauce
- Dash of pepper
- Mix well and seal in bowl, leave overnight in fridge


  1. Heat 2 tblspn of oil in a pan with few flat slices of ginger at medium heat for 1 minute (until fragrant and slighty burnt).

  2. Add mushroom strips and black fungus. Stir fry for 2 minutes at medium heat.

  3. Add 1 tblspn of Shao Xing wine, stir fry for another 1 minute.

  4. Add marinated chicken thighs into pan. Stir fry for about 5mins.

  5. Add 1 tblspn of soy sauce, 1 tblspn of dark soy sauce, 1 tblspn of mushroom oyster sauce, 1 tspn of sesame oil and dash of pepper. Stir fry for another 3 minutes to mix well.

  6. At this point chicken should be around 70% cooked. Add water to pan till brimming, but not fully covering chicken. Bring to a boil for 2 minutes. Transfer to pot.

  7. Simmer on low heat, cover pot and stew for around 20 to 25 minutes.

  8. Add 1 tblspn of Shao Xing wine. Turn off fire and cover the pot for 5 minutes.

  9. Garnish with ginger strips and green coriander.

About the participant

Sharing my humble recipes that I consistently share to all friends in my Facebook. I'm a supply chain professional with a global logistics MNC. I have an avid passion in cooking, I am self taught and always looking to enhance my cooking experience. I believe delicious dishes comes when you #cookforfun and #cookwithpassion.

Wilman Low

Recipe has been edited for clarity by the HealthXchange team.

Ref: L20