Chicken and Chinese Chorizo Stew

Simple yet tasty, this straightforward dish is a one-pot wonder. Whenever possible, use a mix of fresh mushrooms for a more vibrant flavor.

Serves 6 to 8  Prep Time 15 minutes  Cooking Time 25 minutes

1 tablespoon cooking oil
2 to 3 pieces chorizo Macau, sliced
3 cloves garlic, minced
1 (thumb-size) piece ginger, minced
1 whole chicken, cut into pieces
     (Click to see How to Cut Chicken)
1 cup mushrooms (button, shiitake, or dried mushrooms soaked in warm water), sliced
1 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon sugar
pepper, to taste
chopped spring onion sprigs for garnish

1  Heat pan thoroughly with oil then add chorizo Macau; cook until fat is rendered. Add garlic and ginger, and sauté until fragrant.

2  Add chicken pieces and sauté until meat is opaque white. Stir in mushrooms.

3  Add sesame oil, soy sauce, and sugar; simmer for 15 minutes.

4  Sprinkle with pepper. Transfer to a serving dish and garnish with chopped spring onions, if desired.

To freeze: Let mixture cool properly. Store in an airtight container and freeze.

To reheat: Place thawed mixture in a preheated pan for 30 minutes or until warmed through.

Photography by At Maculangan | Food Preparation by Mira Angeles of Cow King Steak Sizzles and Gourmet Dips and Dressings | Styling by Rachelle Santos | Props from Gourdo’s (orange oval baking dish, stainless stock pot, stainless