Chicken with Carrot Stew Recipe

This tasty recipe is the perfect way to cook chicken and carrot, and here the tender chicken and tangy carrot are one of those heaven-made matches that you simply must have a try if you haven't already.

Wok, pot, colander, bowl.

1 chicken, about 25 oz./ 700g, chop into 2-inches. sections

2 carrots, cut into bite-sized cubes, about 2-inches length

2 slices ginger root

8 chilis, diced

2 tbsps.peppercorns

2 tbsps. light soy sauce

2 tbsps. white rice wine

2 tbsps. bean sauce

3 tbsps. vegetable oil

Salt to taste

P1

1. Bring a large pot of water to a boil, place the chicken sections in and parboil until color turns white, drain well and set aside.

2. Heat 3 tbsps. vegetable oil in a wok over high heat, when the oil is hot, saute peppercorns and ginger slices over high heat until aromatic, which will take about 20-40 seconds, please do not brown them.

3. Add the chicken sections back into the wok and cook, turn heat back to high, stirring until the color turns brown, remove to a plate afterwards (P2).

P2

4. There still remains a small amount of oil in the wok, so add 2 tbsps. bean sauce, 2 tbsps. light soy sauce, diced chilis, saute over medium heat until aromatic (P3).

P3

5. Put the cooked chicken sections back in, keep stirring, tossing them all, about 1 minute (P4).

P4

6. Pour into enough water to cover, heat on high heat, when boiling lower the heat to low, then keep on a steady simmer and cook until the chicken sections are tender, about 40 minutes (P5).

P5

7. When finished, add carrot cubes, cover and continue to cook over medium heat, about 20 minutes, or until the liquid is reduced and thickens.

8. Taste for salt and adjust seasoning if necessary, mix well and ladle into warmed bowls, serve hot (P6).

P6