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| Comfort food |
I'm happily trapped at home, using the 10-min walk to the bus stop as an excuse to be decadently late for work. On lazy days like this, I crave for the comfort of a stew or clear soup. Something with a lot of liquid to match the downpour outside.
I have included my favourite easy chicken stew recipe for today. Try it. It's really simple to prepare and such a joy to slurp up.
Make a big pot and keep it over a few days. You can add some clams or more vegetables in subsequent days to add a different dimension to the stew. It's almost like the "stone soup" story.
Cooking magic at its best!
Chicken Stew with Chinese Wine - Serves 4
Ingredients:
6 skinless chicken thighs, marinated in soya sauce
1/2 bushel of celery, cut into small pieces
250g of carrots, cut into small pieces
4 medium potatoes, peeled and cut into chunks
1 large white onion, sliced
5 cloves of garlic - chop 2 cloves into small pieces
250ml of Chinese rice wine (cooking)
500ml of water
Cooking oil (I use olive oil)
Bay leaf
Salt and pepper to taste
Preparation time: 20 mins
Cooking time: 30 mins
Level of difficulty: Easy peasy
Add the oil to a suitably large pot on low heat. Add the cut garlic and onions and gently fry until soft. Season with salt and pepper. When the onions are nearly transparent (they should smell very nice now), add the celery and carrots cook until soft, stirring occasionally.
Add all the water into the pot and increase heat. When water reaches a boil, slide chicken pieces gently into the pot. Ensure that the water just covers the top of the chicken pieces, top up with water if otherwise. Cover the lid.
When the water reboils, lower heat until the water is simmering very gently (small bubbles popping). Add bay leaf. Add the rice wine gradually into the pot and continue simmering for at least 20 minutes.
The longer you simmer, the more tender the chicken meat will be. You can adjust the proportion of wine and water to your taste.
Ingredients:
6 skinless chicken thighs, marinated in soya sauce
1/2 bushel of celery, cut into small pieces
250g of carrots, cut into small pieces
4 medium potatoes, peeled and cut into chunks
1 large white onion, sliced
5 cloves of garlic - chop 2 cloves into small pieces
250ml of Chinese rice wine (cooking)
500ml of water
Cooking oil (I use olive oil)
Bay leaf
Salt and pepper to taste
Preparation time: 20 mins
Cooking time: 30 mins
Level of difficulty: Easy peasy
Add the oil to a suitably large pot on low heat. Add the cut garlic and onions and gently fry until soft. Season with salt and pepper. When the onions are nearly transparent (they should smell very nice now), add the celery and carrots cook until soft, stirring occasionally.
Add all the water into the pot and increase heat. When water reaches a boil, slide chicken pieces gently into the pot. Ensure that the water just covers the top of the chicken pieces, top up with water if otherwise. Cover the lid.
When the water reboils, lower heat until the water is simmering very gently (small bubbles popping). Add bay leaf. Add the rice wine gradually into the pot and continue simmering for at least 20 minutes.
The longer you simmer, the more tender the chicken meat will be. You can adjust the proportion of wine and water to your taste.
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