Gingery Chicken Stew Recipe (2024)

Buy a large enough squash that the neck alone will provide what the recipe requires. Cut off the bulb and the stem. Stand the neck on a cutting board and slice off the skin, top to bottom, in strips, rotating the squash. Takes only a minute. Peeling the bulb isn't worth it: Roast upside down, unpeeled, on foil until soft, remove seeds, and scoop out the flesh, discarding skin. Freeze to use as vegetable or in baking.

I left out the daikon and substituted coconut milk for the chicken stock, adding some red curry paste. Really, really, really tasty.

Star anise is the star!! A relatively easy stew, with an intoxicating flavor and smell! I cooked the chicken until done, then removed, deboned and returned to the pot with the squash. The chicken ended up shredding a little. Next time I would add the chicken back after the squash is done.
This was really delicious, and I can't wait to try the leftovers!

This stew is so flavorful, it was torture letting it simmer for so long while the kitchen smelled incredible.
I don't dig chicken thighs, so I used boneless, skinless breasts and had no fat/grease issues. The chicken fell apart at the end. Delicious. I also could't find a daikon radish, so I substituted 2 purple top turnips in its place. Definitely a keeper.

I rinse and peel the squash and make a stock from the peelings that I use in the recipe instead of chicken stock

This stew is really outstanding, what with the daikon, star anise and delicata squash (which does not need to be peeled). I've shared this recipe with many...

This recipe literally fed me for a week and a half. And it was deliciously gingery, but not overpoweringly so! I ate it on a bed of couscous to round it out a bit and it was really filling.

I needed to make dinner for 10 the night before. I did everything up to where it says to stir in the squash and stopped there. I shortened the cooking time because I knew there would be additional cook time from stopping and rewarming to put in the squash. I tripled the recipe (jewish cook here,) found only boneless, skinless thighs at my market, and had way too much. Also based on comments here, I used Daikon radish, fennel and parsnips. It worked out fine, and my guests raved.

This was a wonderful new way to use vegetables from the winter farmers market and the frozen young ginger from the summer market. Cooking daikon is a great way to serve the vegetable. Easy to make and delicious!

Subbed parsnips for the daikon and added sweet potatoes late instead of squash. Threw in a couple of skinless breasts for the kids along with the thighs. Delicious. The kids surprised by liking the thighs over the breasts.

We enjoyed this very much as a recipe for braised chicken, by using only about 1/4 c. chicken stock. Delicata squash, skin-on, was a great success too.Lacking daikon and wanting something of its peppery note in the dish, I hit upon the idea of using the strong, somewhat peppery core of a head of cabbage, dicing it fine. It worked splendidly in that role!

Good, but more a heavy soup than a stew. I poured off most of the fat after browning chicken. The chicken skin gets soft and unappetizing during braising, so the suggestion in note below to remove and shred the chicken, discarding skin and bones, is what I will try next time. Served with jasmine rice and broccoli sauted with sesame oil, soy and a pinch of sugar. Made a good faux Chinese meal and used a lot of leftover fading butternut squash from last summer's garden.

We found this to be bland, despite my adding extra star anise. If I make this in the future, I will triple the ginger as well.

The flavor of this was very good but the broth was extremely greasy. I don't have a fat skimmer so I had to separate the broth and let it cool and then remove the fat. Not a big deal except it meant that dinner was a few hours late. Next time after frying the chicken, I will clean the pot and add a little bit of olive oil when I start sauteing the veggies.

I use an OXO Pro Y peeler for all my peeling.... So much more efficient than the standard peeler and very useful for peeling butternut squash.

Absolutely delicious! Very interesting flavours. I made it with 3 boneless skinless chicken breasts and they fell apart like pulled pork. Had a giant sweet potato on hand so used that instead of squash. Cooked daikon is surprisingly good. Love how nourishing this is and good for the tummy with the warmth of ginger and star anis. Will definitely make again.

This was OUTSTANDING! Flavorful, easy, and low-cal as stews go. We are on the fence about butternut squash, but I had one to use in this, and it was fantastic. Hubby went so far as to rate this recipe as "good for company." This is a total winner, exactly as written. And there's no need to serve a starch with it. Make this - you'll be really glad you did.

Couldn't find the Daikon Radish so I used Turnip instead.

Made in the crock pot after pan seating the chicken, just as good. Used regular radishes bc grocer didn’t have daikon. Very good.

I couldn't find daikon in my little town the first time I made it so used cabbage. The second time I made it with daikon, and prefered the cabbage.

I added a couple of cloves of garlic and sautéed the chicken in canola oil and sesame oil which increased the flavor complexity. Also, bought cubed butternut squash and served the dish with jasmine rice and rice vinegar/sugar marinated cucumbers.

Absolute heaven. Used extra fresh ginger and garnished with cilantro. Served with white quinoa. This one will be a regular.

I didn't have enough winter squash on hand, so included what was in the fridge: a small sweet potato, a small potato, several carrots, a parsnip and a purple radish. So tasty; the star anise rocks.

This was delicious, always love a recipe where the effort:flavor ratio is shocking and this is one of them! Used a few small sweet potatoes cut small so they cook in time and 1/2 a butternut (made soup with the other 1/2). Added extra water because I wanted more liquid but that's a personal preference. Didn't need to up any spice because of it. Perfect for a chilly weeknight dinner.

Made this as written with the small exception of adding 2 additional star anise. Very delicious.

So delicious; didn't change a thing. My saucepan wouldn't comfortably fit four thighs, so I browned them in a sauté pan. This allowed me to sauté' the veggies at the same time.

I’d recommend browning the ginger. It wasn’t really cooked enough at the end. And fwiw, I added a chunk of galangal, since I had it. I think it complemented the rest of the seasoning nicely, though you need to fish it out at the end, just like the anise.

Sublime

Delicious! I used 2 whole star anise pieces (ie 2 whole stars) because I too was unsure if “pieces” meant an arm of the star or the whole star and was afraid of overdoing the anise flavor. I had no trouble fishing the anise out at the end. Used boneless skinless breasts bc that’s what I had, did not brown them to avoid overcooking, and used some chicken better than bouillon to add flavor. Added kale and cilantro per a previous comment and maybe 6 c water for more soupy consistency.

Recipe works well with other vegetables. I didn’t have any Dicon but I had cabbage and carrots that I cut up and added. I also used skinless boneless thighs The spices are great in this. I was tempted to throw in a potato or a sweet potato but that’s for next time.