Chinese Chicken and Potato Stew
Greetings, fellow food fans! Today, I bring you Dave’s (Zhengzheng) delicious Chinese Chicken and Potato Stew recipe.
Chinese Chicken Stew Recipe
This dish is hugely popular in our kitchen. When Dave visits on college breaks and wants to cook, this dish is at the top of our list. It’s so flavorful and comforting. I know you will love it.
Easy Family Dinner Idea or Dinner Party Recipe
Stew is a wonderful and healthy family meal. It’s extra special in cooler weather. This recipe would also be an excellent one-pot dinner party entree and serves a small group well.
What is the Difference Between Stew and Soup?
Both stew and soup are dishes that contain a mixture of meat or fish and vegetables, cooked in liquid. The main difference between these two hearty meals is the amount of liquid that is used in each. Stew commonly contains less liquid than soup.
Stew is a combination of coarse cuts of meat or fish, and vegetables that are slow-cooked in a minimum amount of liquid which then transforms into a flavorful gravy. Vegetables such as beans, carrots, mushrooms, onions, peppers, potatoes, and/or tomatoes are commonly used.
Ideas for What to serve with Chicken and Potato Stew
When serving, stews can absolutely stand alone, but they are even more delicious served over a carb, such as rice, mashed potatoes, polenta, or noodles. We love to have this Chicken and Potato Stew recipe over rice or cauliflower rice.
Chicken and Potato Stew Recipe Variations
Play around adding or swapping out the vegetables that you love. We love celery and mushrooms, but carrots and sweet potatoes would be an interesting addition too.
Try adding the hearty fresh herbs such as bay leaves at the beginning of your cooking. Toss in your more delicate herbs, such as green onions or parsley, towards the end of cooking, so they hold up and maintain their flavor.
Best Kitchen Tools To Make Chicken Stew
When the weather cools down, there is nothing better than mixing up a big batch of hearty stew, and bonus, you do not need many tools to do it! Keep reading for our favorite kitchen pots and accessories that we use to make this easy stew recipe.
Dutch Oven/French Oven
We find the best container for this recipe is a Dutch oven, stockpot, or wok.
Our favorite is my Le Creuset enameled Dutch oven, sometimes referred to as a french oven. It is excellent for making soups and stews, although you can also use it for braising and frying too.
Choose from sooo many gorgeous colors, ranging from the 5-1/2 quart Flame Orange or the Caribbean Blue to the beautiful 7-1/4 quart Indigo Blue! My Le Creuset Dutch Oven in the photos above is 7-1/4 quart Flame Orange.
These pots are made from heavy cast iron. They heat up smoothly and evenly making them awesome for cooking. What sets them apart from regular cast iron is their beautiful enameled finish. The smooth enamel is durable, less likely to stick, and easier to clean than bare cast-iron.
This is a favorite kitchen tool for so many people and I finally discovered why! I use mine all the time.
Firstly, it’s jewelry for your kitchen. I leave mine out on the stove 24/7 to add a punch of color. Use it on your stove to simmer, sauté, boil or sear, then use it in your oven to bake or broil. Le Creuset pots are beautiful enough to use for serving too. HERE
An instant pot electric pressure cooker makes everything so fast and easy to cook! Try potatoes, rice, bone broths, soups, or meat. It can serve double-duty and substitute for many other appliances. Today we are using it for the rice instead of our rice cooker. HERE
Stew and Soup Ladles
A flexible silicone ladle is a must because, firstly it’s great for serving plus allows you to reach in every spot of your dutch oven or pot, and get every last drop.
Wooden spoons or Silicone Spatulas
I’m not sure why I love all of these utensils so much? When you’re cooking in a non-stick pan or pot, wooden spoons and silicone spatulas won’t scratch or give you the nails on chalkboard noise. That’s probably why.
They make cooking more enjoyable. Above is a gorgeous wooden utensil spoon set from OXO, find it HERE
OH and I need this highly rated spatula set ASAP. Available in 5 colors, if you are not into the orange like me! HERE
The Best Cooking Knifes
Everyone who cooks needs a good quality knife, plus a method to keep it sharp. A good knife will serve you well for years. Here are links to some of the best knives for cooking, according to Food and Wine magazine. HERE, HERE and HERE
A sharp knife makes cooking life better. It will cut, chop, and slice so easy and quick, that you will actually enjoy the process.
And now, without further ado here is Dave’s delicious authentic Chinese Chicken and Potato Stew recipe. I am so sure that you will LOVE it.Print
This authentic Chinese Chicken Potato Stew makes a comforting and flavorful dinner! It’s perfect for a family dinner or for entertaining a small group. Enjoy!
3 tablespoon oil, or as needed
4 star anise, whole
3 dried red chilies, coarsely chopped
3 bay leaves, optional
4–6 green onions, sliced, reserve 1/4 for garnish
1 chunk of ginger (approx 18 g or 5/8 oz), coarsely chopped
6 cloves of garlic, coarsely chopped
3 lbs chicken thighs, boneless & skinless, cubed
6 tablespoon light soy sauce
3/4 tablespoon of dark soy sauce
1 tablespoon Chinese rice cooking wine, optional
1.5 tablespoon of Szechuan style broad bean sauce, optional
1, 12 oz can of light beer, Coors light or similar (or substitute with water)
3 potatoes, cut in 3/8 inch chunks
1 package of mushrooms (optional), sliced
1 red onion, coarsely cut
3 stalks of celery (optional), julienned
1/2 tsp of sugar
1 tsp salt
Prepare all veggies you are using. Coarsely chop red chilies, the (peeled) ginger, and the garlic. Slice the green onion. Peel potatoes and cube, slice the mushroom, and red onion, then julienne the celery. Cut up the chicken.
Heat dutch oven over medium-high heat, then add oil.
Add the anise, red chilies, and the bay leaves. Stir for 1 minute.
Add 3/4 of the green onion, ginger, and garlic. Cook until fragrant, about 30 seconds. Be careful not to burn. Add in chicken pieces and pan-fry until meat turns white.
Add light soy sauce, dark soy sauce, Chinese rice cooking wine (optional), and Szechuan style broad bean sauce (optional). Mix and stir for another 1-2 minutes. Add one can of light beer (or substitute water) and bring to a boil.
Next, add the potatoes and mushrooms (if using). Stir to incorporate. Cover and boil potatoes until tender over high heat.
Next add onions and celery (if using), stir. Cook for another 3-4 mins, add sugar, and the salt to taste.
Remove anise, red chilies, and the bay leaves with a slotted spoon. Discard.
Garnish with the remaining green onions before serving. Serve over steamed rice or cauliflower rice. Enjoy!
Let me know if you make it in the comment box below if you make this recipe.
Thanks for visiting!
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