Stewed Chicken with Shitake Mushrooms (Gai Toon Manao Dong Sai Hed Hom)
Prepare Ingredients for Stewed Chicken with Shitake
Here is a simple recipe for Thai Stewed Chicken with Shiitake Mushrooms that I was making as a teenager in Yasothon, Thailand in the Northeast area of Thailand. My aunts taught me how to make this Thai dish and it’s simple and quick to make.
- Chicken Drumsticks – 500g.
- Vegetable Oil – 1 tablespoon.
- Preserved Lemon – 1.
- Galangal – 1 (1-inch) piece, peeled and sliced.
- Shiitake Mushrooms – 250g. (1/2 lb), sliced or whole if small.
- Carrots – 100g., cut.
- Lemongrass – 1 stalk.
- Coriander Roots – 3, crushed.
- Salt – 2 tsp.
- Kaffir Lime Leaves – 4, thinly sliced.
- Soy Sauce – 1 tbsp.
- Chinese Lily (Chinese Paper Flower, Day Lily, Lemon Lily) – 6 pieces.
- Coriander Leaves – 3 tbsp., cut.
- Garlic – 5 cloves.
- Black Pepper – 1 tsp., finely crushed.
- Fish Sauce – 2 tablespoons.
- Chicken Broth – 1/2 cup.
- Water – 1/4 cup.
- Salt and Pepper – to taste.
Stewed Chicken Cooking Instructions
1. Add 2 cups of water to the pot. Boil it on medium heat. When it’s boiling, add chicken drumsticks and cook for 10 minutes to cook through.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
3. Add crushed coriander roots and black pepper. Usually, I scoop the fat and bubbles, which float on the top, and throw it away.
4. Add salt, shitake mushrooms, Chinese lily, carrot, and preserved lemon. Keep the heat on very low.
5. Boil it for 30-50 minutes. Keep looking at the amount of water in the pot. Add more if the water gets too low.
6. After 50 minutes of cooking, turn off the fire.
Thai Stewed Chicken with Shiitake Mushrooms is a delicious and flavorful dish that is made with chicken, shiitake mushrooms, and a variety of Thai herbs and spices. The chicken is first browned in a pan, then stewed in a flavorful broth with the mushrooms and spices. The dish is typically served with rice and garnished with cilantro.
Here are some of the key ingredients in Thai Stewed Chicken with Shiitake Mushrooms:
- Chicken: The chicken can be any cut of chicken, but boneless, skinless chicken thighs are a good option.
- Shiitake mushrooms: Shiitake mushrooms are a type of mushroom that is native to East Asia. They have a rich, earthy flavor that pairs well with the other flavors in the dish.
- Thai herbs and spices: The Thai herbs and spices that are used in this dish include lemongrass, galangal, kaffir lime leaves, chili peppers, fish sauce, and lime juice. These spices give the dish its unique flavor and aroma.
This is just a basic recipe for Thai Stewed Chicken with Shiitake Mushrooms. There are many variations of this dish, so feel free to experiment with different ingredients and spices.
Variations of Chicken with Shitake Mushrooms
There are many variations of Thai Stewed Chicken with Shiitake Mushrooms, depending on the region and the chef’s preference. Here are a few examples:
Use different cuts of chicken: You can use bone-in, skin-on chicken thighs or drumsticks, or boneless, skinless chicken breasts. The bone-in, skin-on chicken will give the dish more flavor, but it will also take longer to cook.
Add other vegetables: You can add other vegetables to the stew, such as carrots, broccoli, or bell peppers.
Use different herbs and spices: You can experiment with different herbs and spices to create your own unique flavor profile. Some popular variations include adding Thai basil, cilantro, or turmeric.
Make it vegetarian or vegan: To make this dish vegetarian or vegan, simply omit the chicken and use vegetable broth instead of chicken broth.
Here is a recipe for a vegetarian version of Thai Stewed Chicken with Shiitake Mushrooms:
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the shiitake mushrooms and cook until browned on all sides.
Add the lemongrass, galangal, kaffir lime leaves, chili peppers, soy sauce, lime juice, vegetable broth, and water to the skillet. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the mushrooms are tender. Season with salt and pepper to taste.
Serve hot with Thai jasmine rice for the best experience.
I hope this helps!
One month passed.. haha! So fast, as if it were a dream. 😛 Now our preserved lemons are ready for this recipe today.