This is one of my family’s old favourite recipe. The onion stew is delicious and extremely flavourful and fragrant, perfect to eat with baked breads (especially french) or even rice! This recipe may have a lot of preparation and cooking compared to most recipes, however, it is definitely worth your time as it is sumptuous and relatively filling that can last as a day’s meal!
Chicken Onion Stew
Ingredients:
1. 1/2 or whole chicken, chopped into pieces and parts.
2. 500gm of fresh shallots.
3. 3 carrots.
4. 5 medium sized potatoes.
5. I use 5 tomatoes but get as many as you need we serve 1 per pax.
6. I use around 5-6 regular onions and we serve 1 per pax.
7. 2 cups of plain flour.
8. 2 cubes of Knorr Chicken Stock.
9. Light Soy Sauce
Instructions:
1. Soak the shallots in water for awhile to make it easier to peel. Wear protective eye gear if you must. Slice them up thin well when they are peeled.
2. Prepare and wok of 3/4 boiling water. When it is ready turn the fire off, put in the tomatoes and cover. Let them soak in the hot water for around 1 hr till they soften.
3. Take them out and soak with cold water until they cool off.
4.
Simply peel them from the centre and set them aside.
5. Skin the carrots and potatoes and then cut them into chunks. Soak them in water until ready to cook.
6. Cut the chicken into pieces and season with 2 tbs light soy sauce and set aside to marinate.
7. Peel the whole regular onions and set aside. Don’t need to cut them.
8. Heat up a wok with 8 ladles of oil. Don’t worry, it won’t be greasy.
9. Once the oil is hot enough, add in the sliced shallots with big fire.
10. You will have to stir and mix well every now and then to ensure none of the shallots get burnt. They have to be golden brown. Once they all entirely change colour,, lower the fire to medium or small.
11. Now add in the 2 cups of flour. Stir fry with the flour and mix until the whole mixture is golden brown to give the stew it’s brownish colour.
12. Important: Now use a non stick pot and place it under a tap in the basin. Place a big strainer over it. Slowly place the heated shallot flour mixture onto the strainer and turn on a small running water.
13. Be sure to rinse and strain the mixture stock into the non stick pot slowly while mixing and pressing down on the strainer. Rinse out the stock until it fills up around 1/2 of the pot. When done,. you may discard the remaining shallots in the strainer.
14. Bring the non stick pot to the stove. With a big fire, heat up the pot of stock and keep stirring to ensure no flour gets lumpy at the bottom. This is the slightly tedious part. Stir until the entire stock gets creamy smooth and sticky.
We don’t want these.
15. Add in the 2 cubes of Knorr Chicken stock, alongside the carrots and regular onions. Stir and mix and let it all cook for around 15mins then add in the potatoes. Let the pot then cook for another 15mins into a stew.
16. Finally, add in the chicken pieces and tomatoes and boil for another 20mins. By this time all the ingredients in the stew will be soft enough.
17. When serving, simply pour the stew onto the serving plate with 1 tomato, 1 regular onion, some potatoes and carrots and chicken per serving. It is done!
Tip: It will go well with French Loafs or Rice!
We usually eat this kind of French Loafs!