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
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.
Freezing tip: To freeze, let mixture cool properly. Store in an airtight container and freeze.
Reheating tip: To reheat, place thawed mixture in a preheated pan for 30 minutes or until warmed through.
If you liked this recipe, we highly recommend: Chicken and Soda Casserole,
Chicken Stew with Peanut Sauce, Spanish-Style Chicken Stew with Fig Compote, list of all stew recipes
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
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