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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A very good quick stew with an Asian flavor. Ingredients:
1 tablespoon oil |
2 lbs chicken, cubed in bite size pieces (trim extra skin) |
1/4 cup scallion, sliced |
1 star anise (8 petals) |
1/3 cup light soy sauce |
2 tablespoons sherry wine |
2 tablespoons sugar |
3 garlic cloves (whole) |
1 cup carrot, sliced |
1/4 cup bamboo shoot |
1 cup potato, cubed, add 1/3 cup water if using potatoes (optional) |
1 onion, diced |
2 teaspoons cornstarch |
1 tablespoon water |
Directions:
1. In a large skillet, over high heat, cook chicken and carrots.
2. Stir until chicken is a little brown.
3. Mix scallions, star anise, soy, sherry, sugar and garlic and pour over chicken.
4. Mix the 2 teaspoons corn starch well with the 1 tablespoon water and pour over chicken.
5. Add bamboo shoots, onion and potatoes and cook on low for 25 minutes.
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