Chicken Stew Recipe
Ingredients
| 1 x 4lb. chicken, cut into 8 serving pieces | ||
| MARINADE | ||
| Soy sauce | 4 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Onion | 1/2 Small, chopped | |
| Scallions | 2 , chopped | |
| Carrot | 1 , chopped | |
| Sugar | 1 Tablespoon | |
| 2 in. piece of fresh green ginger, peeled and chopped | ||
| Garlic | 2 Clove (5gm), crushed | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put all the marinade ingredients into a saucepan and bring to the boil.
Reduce the heat to moderately low and add the chicken pieces, basting thoroughly.
Cover the pan and cook the mixture for 30 minutes.
Remove from the heat and set aside to cool to room temperature.
When the mixture is cool, chill in the refrigerator overnight.
Remove from the refrigerator and set over high heat.
Bring to the boil.
Reduce the heat to low and simmer the mixture for 20 to 30 minutes, or until the chicken is cooked through and tender.
Reduce the heat to moderately low and add the chicken pieces, basting thoroughly.
Cover the pan and cook the mixture for 30 minutes.
Remove from the heat and set aside to cool to room temperature.
When the mixture is cool, chill in the refrigerator overnight.
Remove from the refrigerator and set over high heat.
Bring to the boil.
Reduce the heat to low and simmer the mixture for 20 to 30 minutes, or until the chicken is cooked through and tender.
Chef
