Tuesday, May 8, 2012

Braised Chicken With Carrot And Potato 紅蘿蔔馬鈴薯燜雞 - "Malaysian Monday 73"





Hello everyone! It has been a while since my unintended hiatus... I wont bore you with all the details but I am back and regular posting will resume as of today. Before I continue with today's dish, I would like to thank all my readers and blogger friends who left messages and emailed to ask about my well being. 

This is a very simple everyday dish that I grew up with, it is a hearty chicken and vegetable stew with an Asian accent. It is also extremely simple to make and the best thing is even the most picky child would go for a second serving. I have added some snow peas in the last minute to freshen up the stew and also to add a little splash of colour to an otherwise fairly dull looking dish.

Many thanks to my friend Sharon from Test With Skewer who keeps MMM alive during my absence and your continue support of course!

P.S I will reply to all your queries in the coming days. A very belated MMM roundup (for the month of February) will also be posted in a week.



serves 4 
you'll need;
3 garlic cloves, bashed
5 cm piece of ginger, sliced
1 onion, cut into chunks
3 medium size potatoes, peeled and cut into chunks
2 carrot, peeled and cut into chunks
a handful of snow peas, topped and tailed and halved
1.5 kg of chicken drumsticks, cut into manageable pieces
4 tbs of oyster sauce
3 tbs of light soy
2 tbs of dark soy
a splash of Chinese cooking wine (optional)
2 tbs of sugar
a dash of sesame oil
3 cups of water



Prepare the vegetables.



Cut chicken into pieces and prepare the snow peas if using.



Heat up a large pan and saute the garlic and ginger with a little cooking oil. Add chicken pieces and cook until the chicken is a light golden, add seasonings and continue to cook for a minute.



Add vegetables (except for the snow peas) and enough water to cover the content of the pan. 



Cover and simmer for 30 to 40 minutes or until both chicken and vegetables are tender. Add snow peas and cook for a further minute just before serving.



Serve the hearty stew with plenty of steamed rice.



My friend Sharon from Test With Skewer is hosting this month's event, please send all you entries to its.sharon@gmail.com
For more information about the event and on how to enter, please click HERE

13 comments:

  1. oooohhh...ingatkan Tummy stop blogging:)welcome back dear!

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  2. I used to make this all the time...but it's been a while. You just reminded me to make this again! Your dish looks great!

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  3. So good to see you back, I was wondering what was going on. This is a perfect dish for what I have been looking for making my family this week! It looks like comfort in a bowl to me. Yummy too!
    I haven't been posting and blog reading as much as I would like, but this summer when I am off from school/work I hope to be here more. A new computer might help too. :)

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  4. Finally you are back. Miss your posting so much :)

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  5. Nice to see you back..
    My family like this potato chicken a lot, but i have never add some green into this dish, you just share a great idea to add some green beans. Thanks for sharing and looking forward more posts from you.

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  6. Great to see you back with more great recipes.

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  7. Welcome back! Really miss your
    Postings.... :).

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  8. Glad to see you back. You have been missed in the blogging world. Thanks for sharing the recipe.

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  9. Hello Chef Tummy,

    Good to see you blogging again.

    Regards,

    Simone

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  10. Welcome back, Tummy! This dish is a reminder .. haven't had this stew for a long, long time.

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  11. SO happy to see you posting again!
    Hope all is well.
    Ah... Remembered my Grandpa making this dish.
    God bless his soul

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  12. So awesome to see you back and blogging again!!!

    YAY!!!!

    You have been missed!

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