Asian-Style Chicken Stew

By RoketJSquerl

Ingredients

• 1 Large Onion, chopped roughly
• Sunflower Oil
• 8 Chicken Thigh Fillets, cut into small chunks
• Shaoxing Wine
• 2 Potatoes (like Maris Piper or Russet), cut into small chunks
• 2 Carrots, cut into small chunks
• 1 Star Anise
• 1 Small Stick Cinnamon
• A Few Cloves (i Left These out as I Couldn’t Find Mine!)
• Soy Sauce
• Oyster Sauce
• 2.11 Cups (500 Ml)Water or Chicken Stock
• A Few Handfuls Frozen Peas
• Salt and Freshly Ground Black Pepper
• 2 Tsps Cornstarch

Details

Servings 4

Preparation

Step 1

Heat a large, deep saute pan over medium heat, add a tablespoon or two of sunflower oil and then saute the onions until softened. Add the chicken and cook until you don’t see anymore raw bits. (Some chopped garlic would be good at this stage too.) Deglaze the pan with a good slug of Shaoxing wine and let the alcohol bubble away. Toss in the potatoes, carrots, star anise, cinnamon, and cloves (if using) and stir through.

Pour in about 500 mL of water or chicken stock (or a mixture of both). Season with soy sauce and oyster sauce and bring to a boil. Reduce heat to low and simmer until all the vegetables are quite soft – about 20 minutes. Add the frozen peas and continue simmering until they too are soft – another 5 to 10 minutes. Season to taste with salt and freshly ground black pepper. If needed, thicken with some cornstarch slurry – 2 tsps cornstarch mixed with cold water.

Eat on top of white rice or with some bread on the side.