Rose’s Kitchen

Chicken Stew

Ingredients:

4 chicken drumsticks

2 potatoes, cut into quarters

1 carrot, cut into rings

5 dried mushrooms, soaked

1 small can button mushrooms

1 big onion, sliced

4 shallots, sliced

60g green peas

2 slices ginger

Marinate:

1 tbsp light soya sauce

a pinch of pepper

cornflour for coating chicken

Gravy:

5 bowls water

1 tsp salt

2 tsp sugar

1 tsp sesame oil

1 tsp dark soya sauce

2 tsp light soya sauce

1/2 tsp vetsin

dash of pepper

Thickening:

2 tbsp cornflour

3 tbsp water

Method:

1.  Trim off fat from skin of drumsticks. Cut each drumstick into 3 pieces.  Wash and drain dry.

2.  Marinate chicken with marinate for 1/2 hour.  Coat with cornflour and deep-fry till brown.  Remove and drain.

3.  Heat wok with 1 tbsp cooking oil, fry sliced shallots till brown, add ginger and onions.  Add chicken, potatoes, carrots dried mushrooms, button mushrooms and green peas.  Pour in gravy mixture, cover pot and cook till chicken is tender.

4.  When chicken is done, thicken gravy with cornflour mixture.  Dish up and serve.  

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January 29, 2007 - Posted by | Poultry

2 Comments »

  1. How long do we have to cook until chicken is tender?

    Comment by Quinn | July 16, 2008 | Reply

  2. Sorry! What is vetsin?

    Comment by Nic | January 11, 2009 | Reply


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