Chicken and Chinese Chorizo Stew

Simple yet tasty, this straightforward dish is a one-pot wonder.

July 2011 | By
Chicken and Chinese Chorizo Stew
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Date Published

July 2011

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.

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 SauceSpanish-Style Chicken Stew with Fig Compote, list of all stew recipes


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