Chicken Stew With Potato And Carrot

20200401_141032I remember the times when I was a kid, Chicken Stew With Potato And Carrot used to be one of Popo’s signature dishes. The kids (cousins, my brother & I) in the house grew up eating this hearty and comforting Chinese stew. We’d always be excited to see that extra potatoes and carrots in the pot. We have it with steamed rice. That sure does hit the spot!

It’s easy to make. Do not let the steps intimidate you.

Ingredients
1 large chicken leg quarter
4 tablespoons vegetable oil/any cooking oil
6 thin slices of ginger
1 red onion
1 garlic clove
4 potatoes, cut into cubes or wedges
2 carrots, rolling cut
2 tablespoon white sugar
A dash of white pepper
1 teaspoon sesame oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
3 cups of chicken stock* (refer to note 1)
2-3 spring onions, thinly sliced (optional)
Some coriander/cilantro (optional)
Steamed rice (optional)

*Note 1 : Chicken stock tends to be made from bony parts, whereas chicken broth is made more out of meat. You may use fresh raw chicken carcasses or bones for a healthier chicken stock. But because of time factor, I used 2 tablespoons of Maggi concentrated chicken stock with 3 cups of water. Mix well. 

Steps
1. Rinse and pat dry the chicken by using paper towel. Cut into bite-sized pieces.
2. In a large saucepan, heat 1 tablespoon of cooking oil over high heat. Add in ginger, garlic and onion, cook for 5 minutes until fragrant.
3. Add in the chicken pieces and cook for 3-4 minutes until golden browned. Transfer the pan contents to a plate and set aside.
4. In the same saucepan, heat the remaining cooking oil over medium-high heat. Add in the potatoes and carrots, cook for a few minutes until slightly golden. Return the chicken mixture into the saucepan. Stir and mix to combine.
5. Add in sugar, white pepper, oyster sauce, sesame oil, soy sauce and chicken stock. Stir gently to combine. Cover it, bring to boil over medium-high heat for 10-15 minutes. Reduce to low heat and cook for another 20-25 minutes until the mixture is tender. Make sure the potatoes and carrots are not too mushy.
6. Arrange the stew in a plate and scatter over the spring onion.
7. Now it’s ready to be served with some steamed rice if desired.

*Recipe inspired by On The Table At Home – Danielle Peita Graham* 

Ching Yee

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