Simple Way to Prepare Quick Chicken and Nagaimo Stew
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Make Any-night-of-the-week Chicken and Nagaimo Stew. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken and Nagaimo Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Nagaimo Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Nagaimo Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken and Nagaimo Stew estimated approx 1 hour.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Chicken and Nagaimo Stew using 14 ingredients and 10 steps. Here is how you can achieve that.
Nagaimo is Japanese yam. After it is cooked, the outside of nagaimo is creamy and the inside is crunchy. After soaking the juice in this dish, nagaimo tastes very savory.
Ingredients and spices that need to be Get to make Chicken and Nagaimo Stew:
- 2 lbs - Boneless Chicken Thighs
- 1 piece - Nagaimo
- 1 inch - Ginger Chopped
- 6 cloves - Garlic Chopped
- 3/4 cups - Regular Olive Oil
- 2 pcs - Dried Whole Red Pepper Breaked to Pieces
- 1 pc - Star Aniseed
- 10 pcs - Sichuan Peppercorns
- 2 tbsps - Cooking Wine
- 1 tbsp - Light Soy Sauce
- 1 tbsp - Dark Soy Sauce
- 1 tbsp - Broad Bean Chili Oil Sauce
- 1 tsp - Salt
- Green Onions or Cilantro for Topping
Steps 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 special food Recipe of Ultimate Chicken and Nagaimo Stew. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!