Let my 90 year old father show you how to stew chicken, so with only 1 pot, little work and even less dishes you will be enjoying a delicious chicken stew with potatoes.
Makes 4 servings in 1 hour to 1 hour 15 minutes, posted by The Skinny Cook’s wife: 28th November 2005 (Chicken / Malaysia / Main Dish / Dinner / Pan or pot with lid on stove / No marination)
This is a recipe from my father-in law, who originates from Hainan Island in China. In stead of using a pan, he uses a claypot on a charcoal fire.
If you don’t feel like using charcoal in your apartment…, you can use :
- a normal (ceramic-coated) pot with thick bottom on your kitchen-hob
- a crockpot
- a slow cooker
- a non-stick pan: that’s what we do, as non-stick makes dishes even faster, but you do miss out on the typical taste of browned meat
We all love the taste of the sauce, as it goes very well with rice or crusty bread.
Anybody can cook this as it is easy as ABC..:) so try it out and let us know in a comment below what you think of it!
Recipe for chicken stew: ingredients
- 1 chicken cut into bit size pieces
- 2 onions (sliced)
- 2 tablespoon of corn flour (you can use other flour as well, yet corn-flour makes a nice layer around the meat and hardly clots
- 1/2 cup of peas (frozen or fresh)
- 4 medium size potatoes (cut into pieces)
- 1 teaspoon of salt
- 1 teaspoon of soy-sauce
- 1 teaspoon of sugar
- 1 tablespoon of flour mixed with little water
- 2 tablespoon of cooking oil, ghee or butter
- 2 cups of water
How to make chicken stew with potatoes
- In wok or non-stick pan : put in the butter, ghee or oil and stir in the flour. Mix well, until flour turns light brown in color. Make sure it does not burn.
- Add in the chicken and potatoes and onions and mix well.
- Add in the salt and sugar and soy sauce.
- If you are using a crockpot or slow cooker: transfer all in your slow cooker now. Personally I think that’s overkill and an extra pot for the dishes later on.
- Add in 2 cups of water, bring to a boil and let simmer (put a lid on the pot or pan) until the meat is cooked (about 20 to 45 minutes: ready when the meat separates of the bone of the chicken thigh).
- Add in the peas and stir for one minute, followed by the cornflour mixed with water.
- When the sauce boils again, stir well for another one minute and serve your chicken stew with potatoes as such, with crusty bread or with cooked basmati rice.