Monday, January 29, 2007

Stew Chick Thighs with Red Dates and Kei Chee

I remember this is one of the earliest and simplest chicken stew recipe I cooked for the family when I first started cooking for the family. It's basically just putting all the ingredients into a pot and simmering everything for a good 2 hours to get this chicken stew out. Over time I've adapted the recipe in so many ways and it's the latest adaptation that I like best.


1 kg chicken thighs
8 pieces fresh shitake mushrooms. whole
10 pieces red dates
2 handful kei chee
5 slices of ginger
2 whole garlic, inner skin intact
2 tbsp chinese wine
2 tbsp sesame oil
1 tsp salt
1 tbsp light soya sauce


Put all ingredients into a pot.

Add enough water to just cover the ingredients in the pot.

Let the ingredients in the pot boil for about 10 mins.

Turn down fire and cover pot and let it simmer for 2 hours.

Ocassionally check on the simmering ingredients and scoop sauce to cover ingredients.

Dish is ready when chicken meat is tender.

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