Old School Chicken Stew

Woke up to a gloomy morning, feeling a little tired. Rainy but humid..

Wanting to eat some warm soupy stuff at lunch but contemplating with my level of energy today..I gave up.

Still thinking about the food......

Ding!!! Trying to dig up my memory of a Chicken Stew Recipe my kids taught me when they were in Secondary School..🧐🧐🤔🤔🤔🤔

Rummaged through my freezer, only had 2 palm size chicken breast..kitchen pantry, I only have a white onion, 1 potato and 5 small slim carrots..Bingo...

But I thought I saw a box of fresh button mushroom in the fridge..I borrowed it from my daughter😄😄...replace later..(guess is for her meal prep)..

Waste no more time..start preparing the ingredients for this Simple yet comforting Old School Chicken Stew..promise..within 30 minutes..👌👌🤞🤞

Ingredients

2 pieces of chicken breast or 2 deboned chicken thigh - cut into bite size pieces

5 pcs of slim carrots or 1 medium carrot - cubed

1 large potato - cubed 

1 big onion - cut into wedges or square pcs 

1 pkt white button mushroom - remove stem and slice them up ( not too thinly)

1 rice bowl of frozen green peas (refresh in hot water)

Seasoning:

1 tbsp oyster sauce

1/2 tbsp black pepper

Oil for cooking

1/2 to 1 tbsp worchester sauce

1 tbsp chicken powder

1 tbsp corn flour

5-6 tbsp or more flour (any type..SRF, Plain flour)

Method:

1. Diced chicken into bite size and season with oyster sauce, black pepper, corn flour.

2. Fry the mushroom in dry wok to remove excess water, if using can button mushroom, can skip this step.

3. Dish up for later use when water almost dries up.

4. Put a tbsp of oil, fry the onions briefly, keeping it firm.

5. Add in the seasoned chicken and mixed thoroughly and fry till fragrant (breast meat will toughen more easily) so control the fire.

if using chicken thigh can brown it a bit.

6. Add in the flour to coat the chicken pieces..do add enough flour as this determines how thick the gravy will turn out without having to add slury later.

7. Add in the carrots and potatoes. (*If rushing for time, microwave the diced potatoes for 5 mins) then add in.

8. Pour in enough hot water to cover 2 inches above the wok of ingredients.

9.Stir well and bring to a boil over high fire till boil and then bring down the fire.

10. Lastly after 5 mins of boiling, add all the green peas and season the stew with chicken powder or salt if you do not have chicken powder. Add the worchester sauce (optional), this gives the stew a tart taste. Add more pepper or seasoning accordingly.

11. Serve hot with rice or french loaf or bread.