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We had a nice day on last Wednesday at one of the local lakes when we camp out and spend the whole day by the beach ...swimming and lazing around on the sandy beach....it was really nice as it was not too hot....and when we came back, my son wanted to eat chicken mushroom carrot stew and my hubby wanted to eat something spicy. So I had this good idea to use half of a chicken to cook the chicken stew....and used the other half to cook chicken rendang for my hubby and myself.Here are the two easy recipes for a chicken two ways....hope that you would enjoy cooking this recipe!!!
Chicken Mushroom Carrot Stew
Ingredients :
1/2 chicken - cut into small pieces
1/2 tsp salt
5 dried chinese mushrooms - soaked and cut into 4 small pieces in a rice bowl
(pls keep the mushroom water for the stew)
1 tbsp Shao Xing chinese cooking wine
1 tsp soya sauce
1 tbsp black soya sauce
1 tsp honey
1/4 tsp ground black pepper
2 medium carrots- peeled and cut into small chunks
2 shallots - minced
2 cloves garlic - minced
some olive oil
Method :
Heat a Dutch oven pot and add some olive oil to it to fry the minced garlic and shallots till fragrant.
Add the mushrooms and fry for about 2 minutes till fragrant and next add the carrots and chicken to the pot. Fry for about 4 minutes before adding the chinese cooking wine, soya sauce, black soya sauce , honey and ground black pepper to taste.Add the mushroom water last and bring the pot to a boil. Then lower the heat and simmer for about 30 minutes till the chicken is cooked. Dish it out to a platter and serve it hot with some plain Basmati rice.
Creamy Chicken Rendang
Ingredients :
1/2 chicken - cut into small pieces
1/4 tsp salt
1/4 tsp ground black pepper
5 tbsps grated coconut or dried grated unsweetened coconut, roasted in dry pan and pounded
2 tbsps olive oil
1 can light coconut milk
Spices - ground into paste :
6 shallots
6 cloves garlic
2 inch galangal
1 1/2 inch fresh ginger
2 tsps chilli powder
2 tsps coriander powder
2 tsps cumin powder
2 lemon grass - bruise slightly with the knife
2 carrots - cut into 2 inch thick slices
1 tsp salt
1 tsp sugar
Method :
Heat the oil in a large wok and gently fry the ground spices for about 5 minutes till it smells fragrant. Add the sliced carrots and chicken pieces and fry for a few minutes. Add the coconut milk and lemon grass, salt and sugar into the wok and bring it to a boil.Simmer the chicken rendang on low heat for about 1 hour till the gravy has dried up a little. Add the toasted coconut into the rendang and stir it gently. Serve with some french baguette or plain Basmati rice.
Chicken Mushroom Carrot Stew
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Creamy Chicken Rendang