Fusion Chicken Stew

Name: Fusion Chicken Stew
Yield: Serves 4–6
Cuisine: Chinese
Ingredients: 1 tablespoon finely chopped fresh coriander; 3 tablespoons crème fraîche; 2 tablespoons finely chopped spring onions; 1 tablespoon finely chopped fresh chives; 4 sprigs of fresh thyme or 2 teaspoons dried thyme; 4 sprigs of fresh thyme or 2 teaspoons dried thyme; 225 g (8 oz) carrots; 4 unpeeled garlic cloves, crushed; 225 g (8 oz) red or yellow peppers (1 large or about 2 small); 225 g (8 oz) asparagus; 225 g (8 oz) mangetout; 225 g (8 oz) red or yellow peppers (1 large or about 2 small); 2 teaspoons salt plus salt and freshly ground five-pepper mixture or black pepper to taste; 6 slices unpeeled fresh ginger (size unimportant); 2 teaspoons salt plus salt and freshly ground five-pepper mixture or black pepper to taste; 2 teaspoons salt plus salt and freshly ground five-pepper mixture or black pepper to taste; 1 tablespoon whole five-peppercorn mixture or black peppercorns; 1 tablespoon whole five-peppercorn mixture or black peppercorns; 9 spring onions; 2 tablespoons whole Sichuan peppercorns, roasted; 1.5 kg (3–3½ lb) corn-fed or free-range chicken; 1.5 kg (3–3½ lb) corn-fed or free-range chicken

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

The Chinese are masters of cooking food efficiently at low heat. Because of the cost and scarcity of fuel, they devised stewing and braising techniques that allowed them to produce delicious foods done to perfection. This is particularly true when it comes to chicken. Often chicken that is improperly stewed is stringy and tasteless. The Chinese technique of steeping produces moist chicken with a silky, velvety texture. In this quick recipe, the steeping stock is reduced, seasoned and enrich

Ingredients

Asia
China
Gluten-free

Ingredients

Method