How to Prepare Perfect Chicken and Nagaimo Stew

Without fail making ultimate Chicken and Nagaimo Stew easy, yummy, practical.

Good Evening every body, at this time you get present recipe Chicken and Nagaimo Stew with 14 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Chicken and Nagaimo Stew.

Ingredients all Chicken and Nagaimo Stew

1. Prepare : - Boneless Chicken Thighs.

2. Needed : - Nagaimo.

3. Needed : - Ginger Chopped.

4. Prepare : - Garlic Chopped.

5. Prepare : - Regular Olive Oil.

6. Prepare : - Dried Whole Red Pepper Breaked to Pieces.

7. Prepare : - Star Aniseed.

8. Needed : - Sichuan Peppercorns.

9. Needed : - Cooking Wine.

10. Prepare : - Light Soy Sauce.

11. Needed : - Dark Soy Sauce.

12. Needed : - Broad Bean Chili Oil Sauce.

13. Needed : - Salt.

14. Needed : Green Onions or Cilantro for Topping.

If all ingredients Chicken and Nagaimo Stew it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Chicken and Nagaimo Stew

1. Cut chicken thighs to small pieces. Peel off the skin of nagaimo..

2. Cut nagaimo to small cubes. Nagaimo is gluey which is kind of like okra..

3. Chop ginger and garlic to fine pieces..

4. 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..

5. When the garlic aroma comes out and before garlic turns brown, add chicken. Stir fry till it turns white, add cooing wine..

6. 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..

7. Turn to medium heat to prevent burning. Add light soy sauce, dark soy sauce and broad bean chili oil sauce. Stir evenly..

8. Add water to the level that barely cover the chicken. High heat till it is boiling, add nagaimo..

9. 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!.

10. 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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