Mushroom chicken stew

Mushroom chicken stew used to be my family's CNY signature dish. As what I can remember is the aroma of the dish and a thick layer of oil on the gravy. I don't really likes dried mushroom (I hardly eat dried mushroom as I found it chewy and have a feeling of difficult to digest)

Well, since I have a 'bird' from Sheng Siong and few packs of mushroom imported directly from TaoBao, I'm thinking to give it a try.

To my surprise, the mushroom that highly recommend by a friend is indeed superb.

After soaking for an hour, this is how the lil cuties look like. It smell like miushroom and looks like mushroom. I mean like the fresh one.

 then, time to clean up the chicken (oops, I should call it bird as it's just less than a kg)

this birdie is quite clean, even the internal organ is cleared. So, this cut down a lot of the preparation time.

Let the chicken has a hot water bath and standby for cooking.

put in mushroom, sliced ginger and bring water to boil. Chucked in the whole chicken when the water is boiling.

Turn to low flame once the soup is boiling. Simmer 1hr and leave it.

*Do not open the lid as it will continue to slow cook.

Added sea cucumber in the morning and simmer for 30mins.

*Do not cook for too long as it will spoil the texture of the sea cucumber.

The soup is perfect as a base for mee sua.

Most yummy mee sua soup that I have ever had.












* Learned from my aunty who always prepare this during CNY that to complete the dish, ones has to dilute some corn starch and boil it for few minutes. Then the soup base will turn thicker and that's why it is called a stew. (^.^)