Well, as I grew older and learned to cook, I would say that this dish should probably be called braised chicken. However, I will follow in my mother's footsteps and call this a chicken stew.
At the end of 2010, I took Mom to visit Nicole and Elizah in one of my favourite capital cities in Australia - Canberra (ok, I know I'm weird - lay off me! I like the Can!) Deb helped dogsit and as a thank you, I cooked a few meals for her - one of which was this chicken stew of mom's. She was watching, so there was a lot of pressure. My proudest (and funniest) moment was when she tasted the stew, turned to me and said "Can I have the recipe?"
Deb later on told me that she loved loved loved it as well, and I thought that I should make that for dinner tonight. Unfortunately, I fell asleep on the couch and did not have time to cook the stew for as long as I liked. So I thought maybe I should attempt a quick version of the stew, so here it is:
400g of chicken thighs (free range if possible)
1 onion (cut into wedges)
2 carrots ( cut into chunks)
Two cloves of garlic - chopped
Oyster Sauce (about three table spoons)
1 tablespoon of cooking oil
Three shakes of sugar
A dash of white pepper
About half cup of white wine (whatever's left in the fridge)
Enough water to coover the chicken
1. Cooking oil in the pot, and fry the garlic and onion until the onions are transluscent.
2. Add the chicken and continue frying.
3. Add the rest of ingredients and simmer until the liquid is reduced (in this case, if you are making a QUICK chicken stew, add less liquid and simmer until thickened slightly).
And VOILA! Quick chicken stew - Mom's style! :) I served it with some rice and stir-fried veggies (in this case, it was some kale, rocket and asian leaves Luke got from the supermarket).
No comments:
Post a Comment