Here’s a cozy, one pot Fall chicken stew recipe featuring Loong Kong Chicken, locally grown in BC and raised to Canadian standards.
The Loong Kong Chicken is a part of BC Chicken’s Specialty Asian Chicken. No hormones or steroids are fed to BC chickens and all BC chickens are allowed to roam in the barns and are considered “free run.”
Ingredients
- 1/2 large onion
- 5 thin, ginger slices
- 3 large bell peppers
- 20 white flower shiitake mini mushrooms
- 1lb of white mini potatoes or fingerling potatoes
- 1 whole Loong Kong chicken, 2-3 lbs
- 3 tbsp dark soy sauce
- 1 tbsp brown sugar
- 3 tsp of salt
- 2 tbsp of vegetable cooking oil
- 2 – 4 star anise
- Prep time ~30 mins
- Cooking time 1-2 hrs
- Equipment: Dutch Oven
Preparation
1. Hydrate shiitake mushrooms in warm water for 2 hours or cold water overnight. Cut mushrooms into halves or thirds. Keep the mushroom hydration water for cooking if you want extra shiitake flavor.
2. Slice 1/2 large onion into long strips.
3. Thinly slice ginger.
4. Cut large bell peppers into slices.
5. Cut potatoes into bite sizes, keep the skin on if you like.
6. Cut chicken into 10 pieces (2 drumsticks, 2 wings, 2 thighs, and 4 breast quarters).
Cooking
1. Add cooking oil to a 3-4 quart Dutch oven and spread evenly on the bottom.
2. Add sliced onions to the oil.
3. Add mushrooms, peppers, and potatoes on top of the onions.
4. Place chicken pieces evenly on top of the veggies.
5. Add salt, sugar and soy sauce into the Dutch oven.
6. Place on top of the stove cooktop with medium heat for 2 minutes or until you hear the oil sizzle and smell onions cooking.
7. Add mushroom hydration water till most of the ingredients are covered.
8. Cook on medium heat till full boil, then reduce to low or mid-low to continue to cook for 1-2 hours.
Learn more about Asian Specialty Chicken on bcchicken.ca.