Thursday, March 5, 2009

Chicken Stew

I tried a new recipe yesterday which i got from "The New Mrs Lee's Cookbook, Vol. 2, Straits Heritage Cuisine" and finds it easy to prepare and decided to share the recipe here. I left out some ingredients which i do not have in my kitchen like onion, shallots and cinnamon powder and added parsley, abit more pepper and dark soya sauce to the stew instead and it still tastes quite good :> However i'm going to try getting all the required ingredients during my next attempt as i'm curious if it would make the dish even more delicious. Do try it out if you are looking for new dishes to cook like me.


- 1 medium-sized chicken (about 1 kg) or 1 kg chicken pieces
- 300 g potatoes
- 300 g carrots
- 2 tomatoes
- 1 onion
- 4 shallots
- 3 tbsp oil
- 3 stick cassia bark or a pinch of cinnamon powder
- 2 tsp sugar
- 1 1/2 tsp salt
- 850 ml water

- 1 tbsp dark soy sauce
- a dash of pepper

Corn Flour Mixture
- 2 tbsp corn flour (cornstarch)
- 6 tbsp water

  1. If a whole chicken is used, rinse then cut the chicken into pieces.

  2. Rub the dark soy sauce and pepper over the chicken. Leave to marinate.

  3. Peel then cut the potatoes and carrots into cubes.

  4. Quarter the tomatoes. Peel and quarter the onion.

  5. Peel and finely pound the shallots.

  6. Mix the corn flour and water together.


  1. Heat a wok over a high flame until it smokes. Add the oil.

  2. Reduce the flame. Stir-fry the shallots then add the chicken.

  3. Add the potatoes, carrots, tomatoes and onion.

  4. Add the remaining ingredients, except the corn flour mixture.

  5. Bring to the boil then simmer until the chicken is cooked (30-40 mins).

  6. Thicken the stew with the corn flour mixture by stirring it in about 10 mins before the chicken is cooked.

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