Gingered Chicken Stew
Recipe type: Main Course
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 3 pounds (about 8 large) bone-in, skin-on chicken thighs
  • 2-inch piece of ginger, cut crosswise, diagonally, into slices, about ⅛ inch thick
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons salted soybean sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon granulated sugar (I like to use 2 teaspoons, packed, dark or light brown sugar.)
  • ½ teaspoon freshly ground black pepper
  • 2 green onions, cut into 1-inch pieces (Split the white parts lengthwise into quarters, if they're thick.)
  • ¼ cup, loosely packed, cilantro leaves
  1. Put the chicken, skin-side up, in a wide saucepan or a braisier. The recipe works better when the chicken pieces are arranged in one layer as opposed to being stacked on top of each other.
  2. Add the ginger, soy sauce, oyster sauce, salted soybean sauce, wine, sugar, and black pepper to the pan, followed by enough water to cover the chicken. Stir, cover, and bring to a boil over high heat.
  3. When the liquid boils, immediately turn the heat down so the liquid is bubbling gently. Simmer, covered and undisturbed, 30 minutes.
  4. Remove the cover and turn up the heat to medium-high. Cook, uncovered and undisturbed, until the chicken is tender and the liquid is reduced to half its original amount, about 25-30 minutes. Remove from heat. Sprinkle the green onions and cilantro leaves on top while the stew is still hot. Let the stew cool down a tad and serve over warm jasmine rice or cooked egg noodles.
Recipe by SheSimmers at