Wednesday 10 October 2012

Stewed Chicken With Assorted Vegetables

Stewed Chicken With Assorted Vegetables

 Soupy comfort food to warm the tummy

This stew uses Chinese cinnamon bark and star anise, both are warming herbs. Chinese cinnamon bark is believed to stimulates circulation and lowers fever and blood pressure among its therapeutic properties, which is exactly what we need at the moment as the whole family seems to be under the weather.


1/2 a chicken, chopped to bite-sized pieces
3 potatoes, remove skin and cut into quarters lengthwise
1 carrot, remove skin and cut into chunks
1 stalk celery, cut into sections of 2 cm each
2 large tomatoes, cut into quarters
60g shallots, remove the skin and leave whole
1 piece Chinese cinnamon bark, about 2 cm x 3 com 
2 star anise
2 tbsp abalone sauce
1 1/2 tsp salt, or to taste
2 tsp sugar
1 litre water



1.  In a large pot, bring 1 litre of water to a boil
2.  Add in the Chinese cinnamon bark and star anise. Let it simmer for 2 to 3 minutes
3.  Add in the shallots, potatoes and carrots. Let boil for 5 minutes
4.  Add in the chicken pieces and let it boil for further 15 minutes. The whole kitchen should be filled by the aroma of the spices by now
5.  Add in the celery and tomatoes
6.  Add in the abalone sauce, salt and sugar to taste
7.  Let it simmer for a further 5 minutes 
8.  Switch off the flame


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