Fusion Stew Asian-Style Chicken Stew

Fusion Stew Asian-Style Chicken Stew

Preparation process

Cut the chicken (instructions on page 82). Sprinkle the meat with baking soda and let it rest for 20 minutes. Then wash the meat with water, dry it and salt it.

In a large pot, fry the chopped onions in butter. When glazed, add the finely chopped ginger and garlic. Fry the ingredients over a low heat until they begin to caramelise. Then add the meat and fry on each side for 1 to 2 minutes. Add the wine, cover with a lid and let simmer on a low heat for 10 minutes.

Add the chopped home-grown soup vegetables and pour over the water so that it covers all the ingredients. Bring to a boil and cook on a low heat for 20 minutes. Then add the bay leaves and marjoram and cook until the meat separates from the bones when touched with a fork. Set the stew aside, transfer the meat to another pot and strain the soup through a sieve. Puree the vegetables (removing the bay leaves) and chop the meat using a fork.

Pour the strained broth into a pot (about 1 litre), add the crushed lemon grass, curry powder and a pinch of chilli powder. Bring to a boil, cook on a low heat for another 5 minutes and then add the coconut milk, chopped meat and mashed vegetables to taste (not too thick). Stir and wait for it to boil again and season with a little more salt if desired. Before serving, remove the lemongrass stalks and squeeze a little lime juice and add a pinch of chilli powder into each plate. Sprinkle with fresh coriander if desired.


How to make the meat more tender

Before cooking, coat the meat with baking soda, as it softens it even more.


Recipe is from PP cook book Smells like home, contributed by Vinko Mandl, Slovenia.