Have you ever enjoyed a delicious dish you couldn’t stop thinking about it? That’s exactly how I feel about this Cantonese-style one-pot Chicken Stew.

I love it because it’s not only easy to make (just one pot means minimal cleanup!), but the tender chicken has all the flavor melded into it, and the daikon absorbs all the gravy with layers of flavors.

I can’t wait to share it with you. The kind of comforting chicken stew makes me feel like a kitchen pro, even on my laziest days.

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Main ingredients for the chicken stew

• Bone-In Chicken Pieces: Bone-in chicken adds depth to the braising liquid, which is essential in Cantonese cooking. 
• Dried Shiitake Mushrooms add a rich, earthy, umami flavor. 
• Garlic, ginger, and green onions form the base of many Cantonese dishes, providing a fresh, aromatic base. 
• Daikon Radish: It absorbs the flavors of the broth and becomes tender and sweet. 
• Shaoxing Wine: This traditional Chinese cooking wine adds a subtle depth of flavor. 
• Dried Tangerine Peel: A classic ingredient that adds a citrusy aroma and balances the richness of the stew. 
• Light and Dark Soy Sauce: Light soy sauce is used for umami, and dark soy sauce is used for color. 
• Rock Sugar: Used in Cantonese cooking to subtly sweeten and balance flavors.

How to prepare the one-pot chicken stew

1. Cover the dried shiitake mushrooms in a small bowl with hot water. Let them soak for 30 minutes or until softened. Once softened, slice them and reserve the soaking liquid (strain it to remove any grit).

2. Pat the bone-in chicken pieces dry with paper towels. Adjust the cooking time using chicken breasts or boneless chicken to prevent overcooking. After that, season lightly with salt and white pepper.

3. Chop the Vegetables: Slice the onion, smash the garlic cloves, and cut the ginger into thick coins. Peel and cut the daikon and carrots into large chunks. Cut the green onions into 2-inch pieces.

4. Heat vegetable oil (or peanut oil) in a large skillet or clay pot over medium heat. Sear the raw meat until golden brown on both sides (about 3-4 minutes per side). Remove the chicken and set aside. Add sliced onion, smashed garlic, and ginger coins to the same pot. Sauté for 2-3 minutes until fragrant.

5. Pour some water into the pan to deglaze it, scraping up any browned bits from the bottom. Transfer it to a pot. Add the chicken, soaked shiitake mushrooms, carrot chunks, and daikon chunks.

6. Soak the dry tangerine peel in hot water for about 20 minutes or until soft. Then, use a sharp knife to scrape away the pith. This step is necessary to avoid bitterness in the chicken stew. Add the star anise and dried tangerine peel to the chicken.

7. Add the chicken, soaked shiitake mushrooms, carrot chunks, daikon chunks, reserved mushroom soaking liquid, dried tangerine peel, star anise, light soy sauce, dark soy sauce, oyster sauce, wine, rock sugar, salt and pepper. Stir to combine.

8. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes or until the chicken is tender and the vegetables are soft.

9. Taste the stew and adjust the seasoning if necessary. During the last minute of cooking, stir in the sesame oil. Thicken the gravy with cornstarch slurry.

10. Ladle the stew into bowls and serve hot with steamed jasmine rice. Add the stew to the rice for a complete meal with extra warmth and flavor.

Tips to make the best one-pot chicken stew

• Bone-in chicken pieces (thighs, drumsticks, or even whole cut-up chicken) add depth and richness to the braising liquid, which is essential for Cantonese stews.
• Sear the chicken well to develop extra flavor, but avoid overcooking it during the simmering process to keep it tender.
• After soaking the mushrooms, reserve the soaking liquid and strain it to remove any grit—this liquid is packed with flavor and should be added to the stew.
• Simmer the stew on low heat to let the flavors meld without vigorously boiling, making the broth cloudy and the chicken tough.

What changes do I need if I cook it with a multicooker?

Cooking your Cantonese-style One-Pot Chicken Stew in a multicooker (like an Instant Pot or similar device) simplifies the process. It can even enhance the flavors by locking in moisture and aromas. Here’s how to adapt the recipe for a multicooker:

• Use the Sauté function to sear the chicken. Heat the oil, then brown the bone-in chicken pieces on both sides. Remove and set aside.
• Use the same function to sauté the onion, garlic, ginger, star anise, and dried tangerine peel until fragrant.
• Add the Shaoxing wine to deglaze the pot.
• Secure the lid and Pressure Cook the chicken for 15 minutes.
• Open the lid and add the sesame oil. Let the stew sit for 2-3 minutes to allow the flavors to meld.
• Taste and season with salt and white pepper if needed.

Note: Multicookers retain more moisture, so you may want to reduce the chicken broth by one-third to avoid a watery stew.

How do you store and reheat leftover?

The Chinese family dinner favorite, Cantonese-style One Pot Chicken Stew, tastes even better after sitting overnight. This is because stews and braised dishes benefit from resting time, which allows the flavors to meld and deepen. The tender chicken and vegetables absorb the rich, savory broth as the stew rests. Bone-in chicken pieces become even more tender as they sit in the broth, as the collagen and connective tissues break down further. The saltiness, sweetness, and umami flavors harmonize, resulting in a more balanced and nuanced taste.

• Refrigerate: Let the stew cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
• Deep freeze: You can deep freeze the leftover Cantonese-style One Pot Chicken Stew; however, the texture of the daikon and other vegetables, such as carrots and potatoes, may change after freezing. This happens because daikon has a high water content, and when frozen, ice crystals form and can break down its cell structure. As a result, when thawed, the daikon may become softer and slightly mushy. Therefore, in general, I do not recommend freezing the chicken stew.
• Reheat: Gently reheat the stew on the stovetop over low heat to avoid overcooking the chicken or vegetables. If the broth has thickened too much, add a splash of water or chicken broth to loosen it up.

Next time, try making a bigger batch because this stew only gets better with time. Enjoy your delicious meal!

What to serve with the chicken stew?

Here are some recommendations for what to serve with these chickens. You can find the recipe by clicking the link:

• Winter Melon Soup 
• Stir-Fried Gai Lan with Garlic
• Char Siu (Cantonese BBQ Pork)
• Yangzhou Fried Rice
• Mango Pudding