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I couldn’t wait to dig in—this chicken stew is soooo delicious, cozy, and comforting! 😋
Slow-cooked silver and black jelly mushrooms are the stars of this dish. As they simmer with the chicken, herbs, and garlic, they become wonderfully tender and silky, giving the broth a rich texture and satisfying depth of flavor.
Every spoonful is warm, savory, and nourishing—the kind of comforting homemade soup you’ll want to enjoy again and again.
These two mushrooms bring very different textures to the stew, making them a delicious combination.
Also known as snow fungus, tremella, or silver ear fungus, white jelly mushroom develops a soft, delicate, almost gelatinous texture after slow cooking.
It contains naturally occurring polysaccharides and has a long history of use in Chinese cuisine. Its mild flavor makes it especially good for soups and slow-cooked dishes because it readily takes on the flavors of the broth.
Also known as wood ear mushroom, black jelly mushroom has a slightly firmer, pleasantly springy texture.
Wood ear mushrooms are commonly used in Asian cooking and provide dietary fiber along with naturally occurring polysaccharides and other nutrients.
Combined with silver ear fungus, they add wonderful contrasts in color, texture, and flavor to this comforting chicken stew.
🍗1/2 free-range brown chicken, cut into pieces
🌿Fresh sage, rosemary, and thyme, to taste
🧄Garlic, to taste
🍄1 dried white jelly mushroom (silver ear fungus)
🍄1/2 cup dried black jelly mushrooms (wood ear/black fungus)
💧Water, as needed
1. Prepare the white jelly mushroom
Rinse the dried mushroom thoroughly, then soak it in water overnight, or until completely softened and expanded.
Trim away the tough yellowish base and tear the softened mushroom into smaller, bite-sized pieces.
2. Prepare the black jelly mushrooms
Rinse thoroughly and soak in water overnight, or until fully rehydrated and pliable.
Remove any tough stem portions and cut or tear larger mushrooms into bite-sized pieces.
1. Add the ingredients.
Place the chicken, prepared white and black jelly mushrooms, herbs, and garlic into your VitaClay pot.
2. Add water.
Pour in enough water for your desired amount of broth, staying within your cooker's recommended fill level.
3. Slow cook.
Select “Soup” or “Stew” and cook for approximately 2 hours, or until the chicken is thoroughly cooked and tender.
4. Serve warm.
Taste and season as desired, then ladle the hot chicken and mushroom stew into bowls.
The finished stew is savory, aromatic, and wonderfully comforting. The chicken becomes tender while the two varieties of jelly mushrooms add their own distinctive textures to the broth.
It’s simple, wholesome comfort food made even easier with VitaClay’s gentle clay-pot cooking.
Try this cozy chicken and mushroom stew on a cool day—you may find yourself craving it all season long!
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