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Now In: Recipes → All Countries → Entree → Chicken with Mushrooms and Bamboo Shoots

Chicken with Mushrooms and Bamboo Shoots
This chicken stew from Vietnam is remarkable for its simplicity and subtle seasoning, which consists of only three flavorings: red wine, salt, and fish sauce. Part of its appeal also lies in its varied textural elements, such as reconstituted black mushrooms and bamboo shoots. Serve with rice. Preparation hint: For a more intense flavor, substitute red wine, chicken stock, or both for the mushroom soaking liquid.
 
Base SKU: 670
Cuisine: Vietnamese
Prep Time: 30 Minutes
Cooking Time: 35 Minutes
Yield: 4 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

1/2 cup(s) Black fungus, dried
2 pound(s) Chicken, boneless cubed
1 tablespoon(s) Red wine
2 tablespoon(s) Vegetable oil
1 Onion, sliced
1 teaspoon(s) Water
4 cup(s) Rice, cooked, for accompaniment

Instructions:
1. Soak mushrooms in warm water for about 15 minutes or until softened; rinse and trim any tough portions; reserve.
2. Season chicken with salt; pour wine over chicken. Marinate in the refrigerator for 15 minutes.
3. Heat oil in a heavy skillet until hot. Add onion and sauté until translucent.
4. Add chicken and sauté for 15 to 20 minutes, until golden, turning twice to cook evenly.
5. Add the bamboo shoots and reserved mushrooms; sauté for 2–3 minutes.
6. Add stock and fish sauce, lower heat and simmer for about 10 minutes; adjust salt with fish sauce.
7. If sauce needs further thickening, combine cornstarch with water in a small bowl. Stir into sauce. Allow sauce to then come to a boil, then remove from heat.
8. Serve with steamed rice.
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