Tag Archives: stew

Chicken Drumsticks Stew

1, Heat a pan, add in 2 tsp oil.

2,When oil is hot, add in chicken drumstick. Mine chicken drumsticks are quite big, I used 3 of them, about 400g.

3, Fry chicken drumstick with low medium heat for a while till slightly golden brown.

4, Set chicken aside. Use the same pan, no need to wash it.

5, Add in chopped 1 onion, 4 cloves of garlic. Stir fry with low heat till onion turns translucent.

6, Add in chopped green chili. You can also choose bell pepper. I just like it to be a bit spicy. Stir fry till aromatic.

7, Add in 1 can of diced tomato, about 400g. Stir fry and simmer for 5 mins.

8, Add chicken into the pan. Pour in stock or water enough to cover all ingredients.

9, Add in 2 tsp sugar, a bit bay leaves. Bring to boil with high heat. Then reduce to low heat and simmer for 40 mins.

10, Off the lid and turn up the heat. Reduce the sauce a bit.

11, Season with salt.

The sauce goes with both rice and pasta.

Chicken and Mushroom Stew

This is a typical dish of Northern China cuisine. 2 secret ingredients are dried mushroom and sweet potato glass noodles.

I brought them here from my hometown when last time I went back.

This type of sweet potato glass noodles need to be soaked in water for hours to get softened. Also wash mushroom many times and soak them before cooking.

  1. In a pot, add in chicken cutlet. And pour in enough water. Bring to boil and keep boiling for 5 mins.
  2. Rinse chicken in water and remove all the dirt.
  3. Heat a pan, Add in 2 tsp oil. Fry chicken till slightly golden brown.
  4. Add in ginger slices, green onion slices and dried chili. Stir fry till aromatic.
  5. Add in other spices: star anise, bay leaf, and cinnamon. Stir fry till aromatic.
  6. Drizzle in 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce and also add in 1/2 tbsp sugar.
  7. Add in enough hot water covers all ingredient.
  8. Spread glass noodles over the top. (because my glass noodles really need a long time to be fully cooked). Lid on and simmer with low heat for 15 mins.
  9. Add in mushroom. Simmer for another 20 mins.

Stir occasionally and reduce the sauce with high heat.

Mutton Stew

  1. Cut mutton (about 800g) into small pieces. Put all the mutton into a pot. Add in enough cod water to cover them. And bring to boil. Keep boiling for 3-5 mins.
  2. Drain the mutton and wash off all the dirt.
  3. Heat a pan. Add in 1 tbsp oil. Sautee 2 cloves of chopped garlic. Add all the mutton in. Stir fry for 2 mins.
  4. Add in a few curry leaves, and 1 tsp Garam masala. Stir fry evenly.
  5. Pour in 1/2 1 cup water and salt to taste.
  6. Transfer everything into pressure cooker. And cook under high pressure for 20 mins.
  7. Prepare 2 big potatoes and 1 medium carrot. Peel them and cut into small dice.
  8. Heat a pan. Add in 1 tbsp oil.
  9. Add in 4 cardamom pods, 2 bay leaves and 1 star anise. Fry to aromatic.
  10. Drop in 1/2 tsp chopped ginger and 1 tsp chopped garlic. Stir fry a bit.
  11. Add in chopped 2 green chilis 1 chopped onion. Season with salt. Keep stir frying till onion turn transparent and completely soft.
  12. Add in potato and carrot dices. Stir fry for 2 or 3 mins.
  13. Pour all the mutton with stock into the pan. Simmer with lid on for 10 mins.
  14. Add in 200 ml coconut milk. Stir evenly and simmer for another 5 mins.
  15. Season with 1 tsp Garam masala and salt.
  16. Garnish with curry leaves.

Cream Vegetable Stew

  1. Prepare vegetables and chicken. I used 1 chicken leg, remove the bone and cut into 4 pieces. Sprinkle salt and black pepper over the chicken. For vegetables, I chose 1 carrot, 1 potato, 1 onion, 3 shiitake mushrooms. And 1/8 head of broccoli.  Cut carrot and potato into small chunks, dice the onion and cut shiitake into quarters.
  2. Heat a pan. Add in a little oil. Fry chicken with skin side down. When the skin side turns golden brown, flip it over to fry the other side. Set chicken aside for later use when both sides turn golden color.
  3. Use the same pan to fry vegetables. Add in onion, carrot, potato and  mushroom. Fry for 2 or 3 mins. Add chicken, vegetables into pressure cooker. Pour in 1/2 1 cups water. Season with salt and black pepper. Also add in bayleaf. Cook under high pressure for 20 mins.
  4. Make roux. Heat a pan. Drop in 2 tbsp butter. Melt butter with low heat. When butter completely melts, add in 2 tbsp flour. Quickly stir with a whisk to let butter and flour mix evenly.
  5. Add in 2 tbsp cream and pour in 1/4 cup milk. whisk to let all ingredients mix throughly.
  6. Add vegetable soup gradually into the roux while stirring. When they are fully and evenly mixed, Add in the cooked vegetables.
  7. Boil broccoli in water and add in as garnishment.
  8. Season with salt if necessary.

Ribs & Potato Stew

  1. Wash ribs in water. Put all the ribs in a deep pot. Add in enough water. Bring it to boil for 3-5 mins. Take out all the ribs and rinse under water.
  2. Heat a pan with a little oil. Stir fry drained ribs till they turn a bit brownish.
  3. Add in ginger slices and green onion. Stir fry till aromatic.
  4. Drizzle in 1 tbsp cooking wine. Stir fry till ribs dry again.
  5. Prepare sauce: 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 2 Tbsp rock sugar (you can reduce or add more sugar according to your taste). I also added in 1/2 tbsp Korean bulgogi sauce to add a bit spicy flavor to the dish. Pour sauce into the pan.
  6. Add in potato chunks. Stir fry to let the ribs & potato be coated with sauce.
  7. Pour in enough hot water can cover all the ingredients. Turn to low heat and simmer for 30-40 mins.
  8. Lid off. Turn to high heat and reduce the sauce.
  9. When sauce is about to dry, quickly stir fry evenly.
  10. Garnish with chopped spring onion.

https://flic.kr/p/2gKkoCm

Yum!

Chicken & Shiitake Mushroom Stew (香菇炖鸡)

Usually in China, Chicken stew is made from a whole chicken. But I know for sure that my husband and I cannot finish a whole chicken stew. So I just used a whole boneless chicken leg instead.

  1. Soak dry 5 or 6 shiitake mushroom in 2 cups water. (Rinse under water first to remove all the dirt). Keep the shiitake water. Remove the stem and cut into 4 halves.
  2. Cut chicken into one-bite size.
  3. Heat a pan. Since there is fat in chicken, so actually, no need to add any oil. Sear the chicken to let the fat out.
  4. When chicken turns white, add in 2 tsp cooking wine. Stir fry till chicken got  dry again.
  5. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce and 1/2 1 tsp sugar (you can adjust it according to your preference). Stir fry to let chicken be coated with sauce.
  6. Add in shiitake, stir fry for about 2 mins.
  7. Pour in shiitake water covers all ingredients. Add in spices (ginger, star anise, bay leaf), I also added in 1 chopped carrot.
  8. Lid on. Simmer with low heat for 20-30 mins to make sure chicken is completely cooked.
  9. Lid off and reduce sauce with high heat.

Yum!

Red Wine Oxtail Stew

I actually wrote a blog about red wine oxtail stew. But somehow it disappeared. Today, I cooked it again. So I rewrote it.

  1. Prepare oxtail. I used about 600g, 4 pieces. Place them in a big bowl. Season with salt and pepper. Dust them with flour. Just let them be coated with a thin flour layer is enough.
  2. Heat a pan. Add in oil. Fry oxtail with patience till each side turns beautifully golden brown. Transfer them into a deep pot.
  3. Prepare vegetables. I used 2 carrots (chopped into small chunks), 1 onion (diced), 1/4 head of cabbage (chopped into medium slices), and 3 chopped cloves of garlic.
  4. Use the same pan (the one used to fry oxtail) to fry vegetables. Fry for, let’s say 2 mins, or till they become slightly soft. Add in 2 tbsp flour, later while slow cooking, it will thicken the soup. Stir fry evenly.
  5. Season with salt and pepper.
  6. Add in 2 tbsp tomato paste. Stir evenly and pour into 1/2 cup wine. Boil a bit to let the alcohol evaporate.
  7. Transfer everything into the deep pot. Add in 2 bay leaves, 1 star anise. Turn to high heat to boil it. Then turn to low heat and slow cook for 3 hours. Try to have a taste to see if it needs seasoning again before serving.

I also prepare mashed potato to be served with stew. Prepare 2 medium potatoes, wash, peel and chop them. Boil till fully cooked. Mash them with a fork. Season with salt and pepper. Also add in 1 tbsp butter. Mix them well.

Butter potato paste as the base, place oxtail stew over it.

https://flic.kr/p/2gu659F

I also saved some to make my hubby’s bento.

He really loved the hot buttery mashed potato and the oxtail stew. He kept saying “tai had chi le” means “very delicious”. 🙂

Pork & Mixed Vegetable Stew Recipe

In earlier days, transportation was not as convenient as how it is now. People in northern part of China didn’t have much choice about vegetables in winter. The most usually seen vegetables are potato, Chinese cabbage and turnip. They can be boiled, stewed, preserved and used to make soup. Pork stew together with these vegetables were very popular and so are they now. This hot dish is ideal for a cold winter.

1. Cut pork belly into smaller chunks. Put them into a pot. Add in enough water. Bring to boil with high heat. Take the pork out and rinse under water.

2. Heat a pan. Add in 2 tablespoon oil and 2 tablespoon sugar. Turn to low heat. Keep stirring to let let sugar melt first and then turn brown.

3. Add in pork. Stir fry and pork will also become brown. Add in spices: ginger, bay leaves, star anise, and dried chili. Stir fry till aromatic.

4. Pour in hot water about 2-3 cm higher than all ingredients. Cove the lid and simmer for 20 mins.

5. For the vegetables, I chose potatoes and puff tofu. Potatoes are peeled and cut into medium pieces. Place potatoes over pork and then tofu puff on the top. Those that hard to be cooked are always at the bottom layer. Cover with lid and simmer for another 25-30 mins.

6. Turn to high heat and reduce the sauce a bit. Then ready to serve.

Beef Stew 2.0

The first time my husband and I wen to buy groceries after he came back, I suddenly stopped in front of the beef shelf. A voice talked to me in my mind “buy some beef and cook beef stew”. Then I bought beef. Haha.

I cooked tomato beef stew before. This time I’m gonna make a beef stew 2.0. 🙂

1. Cut beef into small cubes. Prepare 3 big rotten tomatoes. Cut a cross at the bottom. Soak in hot water for a little while. Peel them and chop into small dives.

2. Heat a pan. Oil in. Fry beef till brownish. Set them aside.

3. Same pan. Add in chopped 1/2 onion and 3 cloves of garlic. Sauté till aromatic. Add in tomato dice. Sprinkle a little salt and black pepper. Simmer a bit.

4. Transfer everything into a deep pot. Add all beef in. Pour in stock covers all ingredients. Also add in star anise, bayleaf, dried thyme. I also add in 1 tablespoon tomato sauce to make color brighter and 2 tsp sugar. Cover the lid. Simmer for 1 hour and a half. Trust me, your kitchen will be full of incredible smell.

5. Prepare 1 carrot and 2 small potatoes. Cut into small chunks. Add them into the pot. Simmer for another 30 mins.

6. Mix 2 tablespoon flour with water or stock till no lumps. Pour into the pot. Quickly stir evenly to make it rich and thick.

It’s perfect to go with rice or noodles. My husband really really loved it. He finished all rice in a great speed and kept saying yummy.

Mutton Stew

1. Heat a little oil in a deep pot. Put mutton chunk into it. Stir fry till golden brown.

2. Add in chopped onion. Stir till aromatic.

3. Season with salt and pepper. Also add in a little cumin seed, bay leaves, and paprika powder. Fry a bit.

4. Put in peeled and chopped tomatoes ( 2 medium ones) and 2 tablespoon tomato sauce.

5. Pour in stock covers all ingredients.

6. Slow cook for 1 hour.


If you like vermicelli like I do, you can also add some like I did.


The soup is already sticky and the mutton is soft.