Chicken Stew by Christine Tan

Step 1-marinate these for 2hrs
15 midwings. .marinated with 1 tbsp ChuHou Paste..1 tbsp CharSiew Paste..2 tbsp brown sugar...3 tablespoon HuaTiao wine...1 tbsp sesame oil

Step 2-chop 1 carrot..1 big potato..4 medium purple onions into bite size..wash and set aside

Step 3-grab 6 pieces of garlic peeled and smashed...and 1 thumb size of ginger smashed.. set aside

Get ready your rice cooker..add in all the ingredients in step 2 into the rice cooker and fill in water enough to cover the ingredients
Let it boil and cook for 30mins

Then open the lid and add in the chicken ...garlic and ginger. Add in 3-4 tablespoons dark soy sauce..2 tablespoon sesame oil..1 tablespoon light soy sauce..and some ground pepper

At the same time add in another bowl of water to let it cook for another 40mins or till the broth becomes a little thicker.

Lastly garnish with some garlic sprouts and serve hot😊
U may cook them in a pot...but I was busy doing other stuffs and lazy too. So I let the rice cooker doing the work. Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/918506838218393/