Chicken Stew with Potatoes and Carrot

After the muffin experiment with rosemary, I still have some of the herb in the fridge and so tried to cook it with this chicken dish. I simply love the aroma of the rosemary which makes this comfort food even more heart warming (OK, depends who you’re going to eat with ;p). Herbs are really amazing plants. They come in “small packages”, as in most have tiny leaves, but a little bit of them bring out so much flavor in a dish. Rosemary keeps real well in the fridge and after this chicken stew, I still have some of it. Hhmm… I think I am going to experiment it with fish next.


Ingredients:
Chicken Meat
Carrot
Potatoes
Shallots
Garlic
Fresh Rosemary
Salt
Sugar
Pepper
Cooking Wine
Dark Soy Sauce
Oil
Water
Corn Flour (optional)

Method:
1. Marinate chicken meat with salt, sugar, pepper and cooking wine 2-3 hours (I marinated it overnight).
2. Heat some oil and saute garlic and shallots until fragrant.
3. Add in potatoes and stir fry for ~2min.
4. Add in carrot and continue to stir fry for another 1min.
5. Add in chicken meat (pour in marinade as well).
6. Season with dark soy sauce, salt and sugar.
7. Add water and cook with medium heat till it simmers.
8. Then, switch to low heat and cook till potatoes are soft.
9. Add in rosemary and cook for another minute.
10. Serve with rice.

Note: If you want to thicken the gravy, just mix a little corn flour with water before adding in the rosemary. Cook till it simmers.