This is a favorite with Emma, my mate Derk, my ma-in-law Lynne, my nephew Oscar and my daughter-in-law Cordie.
I make this regularly, it’s become a lockdown staple. It makes the house smell amazing, especially when I was making 5 in one morning.
Month: February 2021
This is a massive favourite in our house, in fact, it is probably Emma’s favourite meal that I make except the obvious Sunday roast. We love it, it is even nice warmed up the following day…if there is any leftover !!
Ingredients:
The following ingredients make enough for two Hungry Hagues, so increase quantities if there are more of you – or leave it as is if you are not quite as greedy as a Hungry Hague!
6 chicken thighs or drumsticks. Never breast. The bone adds extra flavour, but remove the skin.
2 large white/red onion sliced thinly.
1 bell pepper sliced and de-seeded.
4 medium-sized potato peeled and quartered, smaller new potatoes are good too, just half them.
3 peeled carrots cut into inch long sections.
A 1-inch long piece of fresh ginger, peeled.
6 peeled garlic cloves.
3 fresh chillies, no need for a scotch bonnet, it’s not a test of bravery!
3 large tablespoons of chilli bean paste.
2 pints of chicken stock (may not need it all, depends on the pan you’re going to use.
10 large button mushrooms.
4 tablespoons dark soy.
3-4 tablespoons of light soy.
4 tablespoons black vinegar (rice wine vinegar is not as good but does the job)
4 tablespoons of Shaoxing cooking wine.
1 tablespoon of cornflour mixed with 10 teaspoons of cold water, never hot water as it will clump up and nobody wants clumps in their stew.
Method:
The night before we are going to cook this meal I take the chicken and remove the skin. Now make scores in the flesh to allow a marinade to get right in. Place in a bowl and sprinkle with cornflour. Stir the chicken around so it is coated. Then add the light soy, some Shaoxing cooking wine and some of the black vinegar. Ensure all is coated. Then put some clingfilm over and allow it to sit in your fridge ready for the following day. If you can’t do the overnight marinade then try and do at least 2 hours as it really does help the meat.
Heat 2 tablespoons of vegetable oil in the pan/wok and heat over medium-high heat.
Add the onions and the peppers and cook them off. Whilst they are cooking, place the garlic and the ginger into a blender with a tablespoon of oil and sufficient water to loosen the paste. Blend it for 20-30 seconds.
After only 3-4 minutes add the blended garlic, ginger and chillies.
Lower the heat slightly, remember we are making a stew and not a quick cook stir-fry dish so hot, hot heat is not required.
Now we add the chicken pieces, let them get coated in the garlic etc and start to get some colour.
After 3-4 minutes add the stock just to cover the chicken but not drown it.
At this stage, we also add the chilli paste and the soy, vinegar and the Shaoxing wine.
Stir everything so that all the ingredients are coated in the sauce and have met each other.
Lower the heat so the liquid is just bubbling slightly, and half cover the pan.
After simmering for 25 minutes, add the potatoes and ensure they are covered in the now reduced sauce.
If you have palm sugar then adding it at this stage will give the stew a shine or a glaze effect that you see in restaurants. It not essential but is a lovely touch to a lovely meal. It can be swapped for 2 tablespoons of honey, give the same effect and you are more likely to have this in your store cupboard.
Slightly raise the heat (so the liquid is bubbling steadily but not boiling fast) and remove the lid.
After 15 or maybe 20 minutes check the potatoes and ensure they are soft when a knife is pushed into them. At this point add the mushrooms.
If the potatoes are cooked but the stew is not thick enough for your liking, then add the water and cornflour mixture.
Take the pan off the heat as it might start to stick to the pan when it thickens.
When happy with the dish I always pour some sesame oil over it as a kind of dressing, not much but it certainly adds to the finished dish. Take a hand full of coriander if you have some and fine dice it and add to the finished stew. Perfect.
I serve this either with boiled rice or just in a bowl on its own.
If serving with rice then I advise a smaller serving of the stew otherwise it’s a carb overload and you’ll need a nap after you’ve eaten!
If having it just in the bowl then a nice naan bread or tortilla wrap goes well…but again it becomes carb heavy at that point.
An additional garnish, but in no way is this a vital addition is a sprinkle of either extra chopped coriander leaves and/or crushed cashew nuts for texture. Like I say this is up to your preference and not a vital ingredient.