Chicken and Chinese Black Mushroom Stew

Pong Teh

Preparation info
  • Makes

    4 to 6

    servings with steamed white rice
    • Difficulty


Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

This rich stew is always a great introduction to Malaysian food. Its rich sauce with mahogany potatoes and resilient mushrooms creates a stew that wouldn’t seem all that unfamiliar to most Americans. A piquant pickle, “achar,” which adds a punch of vibrancy to the finished dish, is a frequent accompaniment. Some families substitute pork shoulder for the chicken, a testament to the Chinese penchant for pork.