Chicken Stew
Last night I started creative cooking. I cooked a simple and nice dish - Chicken Stew. I love stews with plenty of root vegetables because they can make a meal with chicken, and they can serve as a main dish.
The ingredients:
8 chicken wings, cut into small pieces
2 large potatoes, diced
8 baby carrots
2 onions, diced
1 small can button mushrooms (halved)
8 baby corns
Stock:
1 cup chicken soup base (home-made or commercially prepared chicken stock)
1 tablespoon soy sauce (add more if you need)
Chopped basil leaf (dried ones will do, abt 1 heap teaspoon)
1 sprig rosemary
salt and pepper to taste
Method:
The ingredients:
8 chicken wings, cut into small pieces
2 large potatoes, diced
8 baby carrots
2 onions, diced
1 small can button mushrooms (halved)
8 baby corns
Stock:
1 cup chicken soup base (home-made or commercially prepared chicken stock)
1 tablespoon soy sauce (add more if you need)
Chopped basil leaf (dried ones will do, abt 1 heap teaspoon)
1 sprig rosemary
salt and pepper to taste
Method:
- Boil the stock.
- When stock is boiling, add chicken wings and the vegetables.
- When the stew boils, turn down the fire, and cook for 20 minutes.
- Stir occasionally to make sure that the stock and ingredients blend well.
- If you prefer a thicker stock, add cornstarch water.
- Dish Up!
2 Comments:
yumzzzz! I always love stews :)
for the best of chicken stew, don't add the cornstarch to thicken coz it will cover the taste of the other ingredients.
Try Potatoes - boil the spudslong enough for them to thicken the sauce on its own.
TO add favour, crack a very small portion of black pepper either before the dish is served or to individual taste; think kids may not like black pepper taste these days :)
By
ShutterBug, at 2:12 AM
Oh yes! Black pepper tastes heavenly, esp freshly grinded ones from my sis-in-law's garden.
Cornstarch is, again, chinese short-cut to cooking. You are right, it tampers the taste. Spuds do the job better!
By
Daffodil, at 11:22 AM
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