Super Easy Meal: Chicken and veggie Stew

Today, I was at the local bookshop, browsing through a Women’s Weekly magazine which made me hungry.
Women’s Weekly is a magazine that features women’s fashion, problems, articles related to women’s health issues and FOOD!
Yes, in this magazine, you can find several pages of latest recipes for different occasion.

I love this all-in-one magazine which I found entertaining and worth to buy because I was more keen in the recipes which are easy to follow and the pictures published were so tempting, looked so good to eat!

The authors described the recipes in a simple to prepare manner, less ingredients and health conscious, which target on women likes.
Reading such magazine makes me crave for Chicken and Veggie Stew which was one of the published recipe for this month.

It is a local recipe with a mixture of European style that you can prepare in bulk and freeze part recipe for future use.

This hearty chicken stew recipe uses easy and common ingredients that you can find in the market or supermarket at a reasonable price.

Celery, tomatoes and carrots are suitable for stews that give out a chewy and tasty flavor.

If you are not in favor with canned button mushrooms, you could opt for Shiitake mushrooms, Enoki ( Straw) Mushrooms or Oyster Mushrooms. However, do not toss in Oyster or Enoki Mushrooms in the initial stage because they would turn soft and yucky while the stew simmer.

Only Shiitake or button mushrooms are able to withstand the simmer heat of the stew.

Chicken and Vegetable Stew

Ingredients:

• 1/2 large chicken or 3 chicken thighs
• Salt and pepper to season
• 2 tbsp plain flour
• 2 tbsp oil
• 2 large onions
• 5 cloves garlic
• 1 small carrot
• 1 celery
• 2 ripe tomatoes
• 1 cup button mushrooms
• 5 pcs baby corn
• 2 tbsp oyster sauce
• 1 tsp dark black sauce
• 1 tsp Chinese wine / cooking wine
• 3-4 slices of ginger

Method to prepare the ingredients:

• Remove the skin and fats from the chicken. Cut them into convenient pieces.
• Chop garlic and quarter the onions
• Cut the celery into diagonal slices but not too thick
• Cut tomatoes into quarters
• Cut mushrooms into halves, discard the water in the can
• Peel off the leaves from the baby corn, briefly wash them and cut into 3 sections

Method to cook:

• Lightly marinate the chicken with salt and pepper.
• Dip the chicken pieces into flour, shake off excess.
• Heat up wok with enough cooking oil.
• Deep fry the coated chicken pieces until brownish and crispy.
• Remove the chicken to paper kitchen towel to absorb excess oil.
• Remove the excess oil, leaving 2 tbsp in it.
• Saute onion , garlic and ginger until aromatic.
• Toss in the carrot and celery, stir fry for a few minutes
• Add in tomatoes and fried chicken into the wok.
• Pour in a cup of water, leave it to simmer under low heat for 20min.
• Ensure that the vegetables are tender.
• Finally add in the baby corn and mushrooms.
• Season with oyster sauce, dark black sauce, cooking wine to taste.
• Stir well so that all the ingredients and gravy are well combined.
• Turn off heat.
• Serve with mashed potatoes, white or brown rice for lunch or dinner

Note:

It is good idea to make double the quantity of the chicken stew and freeze the extra portion for later use.
Comes in handy on busy hectic days

photo taken by peachpurple

Recipe written by peachpurple

More recipes written by peachpurple:

Turkey and Hampie

Chinese Braised Pork belly

Red Snapper and Sweet Sour Sauce