Chinese-style Chicken Stew

I was told the local normally serve stews in autumn or winter (during the cold month) but as a Malaysian Chinese, I've been eating chicken stew for almost all my life (and mind you we only have two type of weather in Malaysia- it either rain or shine). As a child (even now) chicken stews are one of my favourite dish. I like it because I've got plenty of gravy to eat with rice (I love my gravy).

This is one of the very first recipe mum gave me when I first came to UK. She claimed this is the easiest and fail proof recipe. Being a noob, I failed on my first attempt. I even have the cheek to whine at her for giving me all the wrong instructions. This is my second attempt (after 2.5 years). I am glad it turn out to be a success. I now realised the reason to my failure was because I did not fry the flour well enough before adding the stock. I only knew the right technique after she showed me how to do my own fish pie back in December 2012. 


Here is how I got mine done:

3 Chicken Leg (deboned and cut into 2)
3 Organic Carrots
3 Celery
4 Potatoes
3 tbsp flour
500 ml chicken/ vegetable stock/ water
1 tbsp LP Worcester Sauce
3 tbsp Soya Sauce
1 tsp Sugar
1 tsp Sesame Oil
1 tsp Shao Hsing Wine
3 Bay Leaves
4 Garlic
2 Shallot
Salt
White Pepper

  1. Marinate the chicken with salt and pepper overnight
  2. Bake in halogen oven (220 degree) for 15 minutes. Remove and set aside (optional)
  3. Bake the potatoes (220 degree) for 20 minutes. Remove and set aside (optional)
  4. Saute bay leaves, garlic and shallot till garlic and shallot brown
  5. Add flour and saute till brown (add more oil if needed)
  6. Pour in the stock and let it cook till thick
  7. Add the rest of the ingredient and bring it to boil (medium fire or the chicken will turn tough)
  8. Once boil, lower the temperature and cook it for another 30 minutes

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