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| Product(s) Used for this Recipe |
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Spiced Chicken Stew |
| Ingredients |
1kg chicken, cut into 16 pieces
1 tbsp ground coriander
1/2 tbsp ground black pepper
(marinate chicken with spices and salt)
1 large carrot, cut into rings
10 button mushrooms, cut into half
1 large red onion, cut into wedges
2 star anise
1 cinnamon stick
Some chopped coriander for garnishing
Sauce Ingredients
3 tbsp Kimball Oyster Sauce
2 tbsp soy sauce
1 tsp sweet soya sauce
(mixed together)
Thickening Mixture
2 tsp cornflour
5 tbsp water |
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| Cooking Detail |
| Cook Method | : | Stovetop
| | Preparation Time | : | 20 minutes
| | Cooking Time | : | 30 minutes
| | Serving | : | 4-5
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| Methods |
1) Heat 4 tablespoons oil and fry, star anise, cinnamon stick and onions till fragrant. Add in chicken pieces, drizzle sauce mixture over chicken pieces and stir-fry till chicken is well coated with sauce. Let it cook over slow fire for 5 minutes, stirring chicken mixture every 1 minute.
2) Then add in 250ml water, carrots and bring mixture to a boil. Lower fire and simmer it for 20 minutes or until chicken is tender. Add in button mushrooms and cook for 1 to 2 minutes.
3) Lastly add in thickening mixture and bring it to a boil. Season with salt and turn off fire. Garnish with coriander. |
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