Chicken: Chicken Carrot/Potato Stew [13]


500g mid-joint chicken wings
5 cloves garlic, bashed
1 inch ginger, sliced
1 onion, cut into chunks
2 medium size potatoes, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
2 cups of water
1 tbsp of oyster sauce
1 tbsp of light soy sauce
1/2 tsp of dark soy sauce


1. In a frying pan, add chicken and cook until slightly browned, approximately 7 – 8 minutes. Once the chicken have been browned and cooked through, transfer them into a bowl. Set them aside.

2. Using the same pan, add onion, carrot and potato in that order and coat evenly with the oil in the pan.

3. Return the chicken wings to the pan. Add the rest of the seasonings and water, bring to a boil.

4. You can either transfer to another pot or leave it in the frying pan. Reduce the heat, cover & simmer for 25 minutes or until the carrot is soft.

4. Serve with chopped spring onions.




Stewing refers to simmering the dish in a pot covered over low heat till the dish is completely cooked. This is quite similar to quick braising. A standard stew requires at least 30 minutes of simmering. This method requires the main ingredients to be either scaled with hot oil, quick fried with sauces or deep fried before adding to the pot for stewing together with the other ingredients.


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