chicken potato and mushroom stew recipe

Chicken, Potato and Mushroom Stew

Chris Budget Pantry

Chris is a young mom who started her food blog Budget Pantry (http://budgetpantry.com/) in June 2013. She quit her job in the corporate, banking world to care full time for her aunts full time. She likes challenging herself to keep her weekly grocery bill to $30 for 2 meals a day, Monday to Friday, cooking for 3-4 people. She likes to make chicken, fish, pork, soup, tofu, vegetables; homemade versions of hawker food, both Chinese and Western style dishes. When Chris is not cooking, she likes explore eating places and going to the supermarket with her better half, checking out new kitchen appliances, going vintage treasure hunting and travel planning for family and friends.

Serving size

4

Preparation time

45 min

Ingredients

  • 500g Sadia 3-joint wings
  • 2 large potatoes cut into pieces
  • 8 dried shitake mushrooms, soaked till soft and stems removed
  • 3 tablespoons preserved soy bean paste (tau cheo)
  • 12 shallot cloves
  • 6 garlic cloves
  • 1 stick cinnamon
  • A few drops of dark soy sauce for colour
  • Sugar to taste (the original recipe called for gula melaka)
  • 450ml water
  • 2 tablespoons oil

Method

  1. Peel the shallots and garlic and pound into a paste. You can also use a food processor/blender for this and blend mixture till about 70% smooth.
  2. Heat up some oil and fry the paste for 3-4 minutes till fragrant. Add the chicken and tau cheo and lightly brown the chicken pieces. Follow with the cinnamon, mushrooms, potatoes and water.
  3. Bring to boil and turn down heat. Drizzle in the dark soy sauce. Simmer for 45 minutes till ingredients are tender. Add sugar to taste, stir well and serve hot with rice.