Chicken Stew with Asian Flavours
Shiokman Recipes recipe - Asian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken cut into 20 pieces (about 1.4 kg)
- 2 cinnamon sticks
- 10 cloves
- 4 small dried bay leaves
- 1 tsp peppercorn
- 1 large yellow onion (sliced)
- 5 cloves garlic
- 2 Tbsp light soy sauce
- 1 Tbsp sesame oil
- 1 litre homemade chicken stock or store bought
- 2 carrots (cut into thick chunks)
- 1 - 2 Tbsp dark soy sauce
- 4 potatoes cut into halves
- 3 Tbsp shaoxing wine
- 1 Tbsp cornstarch mixed in 100 ml water
- Salt to taste (optional)
Instructions
- 1
Cut a whole chicken into 20 pieces excluding the backbone.You could use chicken parts of your choice.
- 2
Do not throw away the backbone which can be used to make chicken stock.
- 3
In a skillet with some cooking oil, add cinnamon sticks, cloves, peppercorn and dried bay leaves.
- 4
Stir fry until aromatic.
- 5
Add sliced onions and fry until translucent.
- 6
Add garlic and stir fry for a while.
- 7
Add the bone-in chicken pieces with skin on.
- 8
Add light soy sauce and sesame oil and mix together with the chicken pieces.
- 9
Pour in the homemade chicken stock or store bought.
- 10
Add the carrots which have been cut about 1 to 2 inch chunks.
- 11
Add dark soy sauce. More if you prefer the broth to be darker.
- 12
Cover the skillet and let it boil.
- 13
Add potatoes and cover the skillet. Lower to medium heat and let it simmer for about 30 mins.
- 14
Remove cover and scoop out any scum floating on the surface.
- 15
Add shaoxing wine and cornstarch mixed in 100 ml water.
- 16
MIx well to thicken the broth.
- 17
Add salt to taste (optional)
- 18
Ready to serve with steaming hot rice.
- 19
Enjoy