Chicken with Carrot Stew Recipe
In this chicken and carrot stew recipe, the tender chicken and tangy carrot are one of those heaven-made matches that you simply must have a try if you haven’t already.
Prep time: 10 minutes
Total time: 60 minutes
Utensils:
Wok, colander, pot, bowl.
Serves 2
Ingredients:
2 carrots, cut into bite-sized cubes, about 2 - inches length
1 chicken, about 25 oz./ 700 g, chop into 2 - inches. Sections
8 chilis, seeded, diced
2 slices ginger root
2 tbsps. bean sauce
2 tbsps. Szechuan peppercorns
2 tbsps. rice wine, or dry sherry
2 tbsps. light soy sauce
3 tbsps. vegetable oil for stir frying
Salt to taste
Directions:
1. Bring a large pot of water to a boil, parboil the chicken until color turns white, drain well in colander and set aside for later use.
2. Heat 3 tbsps. vegetable oil in a wok over high heat until hot, saute Szechuan peppercorns and ginger slices until aromatic, which will take about 20-40 seconds, do not brown.
3. Put chicken sections back into the wok in question, turn heat back to high, stir fry until the color turns yellow, remove to a plate then.
4. Add 2 tbsps. light soy sauce, 2 tbsps. bean sauce, chilis into the same wok, saute over medium heat until aromatic, which will take about 30 seconds.
5. Put the cooked chicken sections back in, keep stirring, tossing them all, about 1 minute.
6. Pour into enough water to cover them, heat over high until boiling, then lower the heat to simmer until the chicken sections are tender, about 40 minutes.
7. When finished, add carrot cubes, cover and continue to cook for about 20 minutes, or until the sauce thickens.
8. Season with salt and stir briefly to mix everything well, ladle into warmed bowls, serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 165.1 g |
| Total fat: 8.8 g |
| Carbohydrate: 5 g |
| Calories: 760 kcal |
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