Chicken and Chinese Chorizo Stew

From the July 2011 Yummy magazine, here’s another recipe that’s so easy to prepare and yet so tasty, you wouldn’t think the ingredients are plain and very few.  What’s left from this dish we put in the fridge and after a week the flavors just became better!

For this recipe, you will only need:

• 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 mushroom (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

Cooking directions:

1. Heat pan thoroughly with oil then add chorizo Macau; cook until fat is rendered.  Add garlic and ginger, and saute until fragrant.
2. Add chicken pieces and saute until meat is opaque white.  Stir in mushrooms.
3. Add sesame oil, soy sauce (you can add more if desired) and sugar; simmer for 15 minutes.
4. Sprinkle with pepper.  Transfer to a serving dish and garnish with chopped spring onions (optional).

Here’s my actual labor of love (doesn’t it look so yummy?):

This dish is perfect with hot, plain white rice.     My first try was not disappointing, although I thought that it’s lacking in flavor.   But as I mentioned earlier, the leftover chicken was placed in the fridge and after a week – it was amazingly more flavorful.

I highly recommend this dish for those like me who doesn’t have much time to cook (and can only do so during weekends, mostly).   You can cook it in advance and then freeze it.  Just reheat when ready to be served.