Chinese-style chicken stew. Stews in general are one of the simplest dishes to make and, at the same time, comfortable in the colder season. I usually make them by always combining various meat and vegetables, in this case chicken, potatoes and carrots. To make a very tasty, creamy and slightly different stew, I thought of adding an oriental touch, using classic Chinese sauces as flavorings. Then obviously the inevitable soy sauce, then oyster sauce, sesame oil and black pepper. Plus a touch to make it slightly sweet, with a spoonful of brown sugar, which can also be omitted if desired.
To cook it optimally, quickly and without the need to follow it and turn it too much, I used the Italy Class Smart Cook. This pot is perfect for making this kind of dishes faster, preserving the tastes and properties of the food and making it super soft and juicy. It is also much simpler and safer to use than a pressure cooker, in fact the lid can be easily removed at any time with one hand, without the risk of being burned by the steam and no special care is required in handling the valve.
Chinese style chicken stew
Ingredients(chicken and vegetables – 4 people):
- 800g chicken thighs
- 3-4 medium potatoes
- 2 medium carrots
- 1 onion
- 700ml water
- 2 green onions (or 1/2 leek)
- 1 tablespoon of oil Salt (if needed)
Ingredients (sauce- 4 people):
- 1 Tbsp dark soy sauce
- 2 Tbsp light soy sauce
- 1 Tsp oyster sauce
- 1 Tbsp brown sugar
- 1/2 Tbsp sesame oil
- 1 Tsp ground black pepper
- 1-2 minced garlic cloves
- 1 Tbsp cornstarch (optional)
Directions (Chinese style chicken stew):
- Start by coarsely chopping the onion with the knife and then frying it in your Smart Cook low pressure cooker until it is golden brown.
- Then add the chicken and brown it well on both sides, a couple of minutes per side should be enough.
- At this point, also add the chopped or squeezed garlic, diced potatoes and carrots cut into fairly thick slices.
- Then add the water, the light and dark soy sauce, the oyster sauce, the sesame oil, the brown sugar and the black pepper.
- Place the lid and cook for 20 minutes from when the steam begins to escape from the valve.
- Then remove the lid. Unlike traditional high-pressure cookers, in this case it is not necessary to wait, and opening the lid is very convenient, in fact it allows you to lift it with one hand and not burn yourself with the steam.
- Let the sauce thicken for another 5 minutes and add the onion or sliced leek in the last two minutes of cooking. If the sauce is very liquid, you can thicken it by adding a tablespoon of cornstarch. In this case, first mix the cornstarch with a few tablespoons of sauce and then add it to the pot. In fact, if it is added directly, it will most likely form lumps.
- Season with salt if necessary and then serve hot as a main course, or as a single dish accompanied with a little steamed rice.
