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!