Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken and nagaimo stew. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken and Nagaimo Stew is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken and Nagaimo Stew is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken and nagaimo stew using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Nagaimo Stew:
- Prepare 2 lbs - Boneless Chicken Thighs
- Make ready 1 piece - Nagaimo
- Prepare 1 inch - Ginger Chopped
- Get 6 cloves - Garlic Chopped
- Make ready 3/4 cups - Regular Olive Oil
- Get 2 pcs - Dried Whole Red Pepper Breaked to Pieces
- Take 1 pc - Star Aniseed
- Take 10 pcs - Sichuan Peppercorns
- Get 2 tbsps - Cooking Wine
- Make ready 1 tbsp - Light Soy Sauce
- Make ready 1 tbsp - Dark Soy Sauce
- Take 1 tbsp - Broad Bean Chili Oil Sauce
- Prepare 1 tsp - Salt
- Take Green Onions or Cilantro for Topping
Instructions to make Chicken and Nagaimo Stew:
- Cut chicken thighs to small pieces. Peel off the skin of nagaimo.
- Cut nagaimo to small cubes. Nagaimo is gluey which is kind of like okra.
- Chop ginger and garlic to fine pieces.
- Heat the oil in a wok at high heat. Add Sichuan peppercorns, red pepper and star aniseed. When the oil starts to bubble around the dry spices, add ginger and garlic.
- When the garlic aroma comes out and before garlic turns brown, add chicken. Stir fry till it turns white, add cooing wine.
- Keep stirring the chicken now and then till the water from chicken evaporates. Then the meat gets camerelized color and sticky to the wok. It might take 20 minutes cooking to get this point.
- Turn to medium heat to prevent burning. Add light soy sauce, dark soy sauce and broad bean chili oil sauce. Stir evenly.
- Add water to the level that barely cover the chicken. High heat till it is boiling, add nagaimo.
- Add salt. Simmer for 20 minutes or till the dish gets "starchy". Stir now and then to prevent burning. Serve with some cliantros or green onions. Enjoy!
- Tips: For gluten free option, replace the dark soy sauce and light soy sauce with the same amount of Tamari gluten free soy sauce. - - It takes a while at step 6, but it helps to get the best texture of chicken thighs.
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So that is going to wrap it up for this exceptional food chicken and nagaimo stew recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
