Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken and nagaimo stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken and Nagaimo Stew is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Chicken and Nagaimo Stew is something that I’ve loved my entire life. They’re nice and they look fantastic.
Chinese yam is a species of flowering plant in the yam family. This perennial climbing vine native to China now grows throughout East Asia (Japan, Korea. Nagaimo is very slimy and slippery, so be careful. I don't get allergic reactions but get itchy a little bit.
To begin with this particular recipe, we have to first prepare a few components. You can cook chicken and nagaimo stew using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken and Nagaimo Stew:
- Make ready 2 lbs - Boneless Chicken Thighs
- Take 1 piece - Nagaimo
- Get 1 inch - Ginger Chopped
- Get 6 cloves - Garlic Chopped
- Take 3/4 cups - Regular Olive Oil
- Get 2 pcs - Dried Whole Red Pepper Breaked to Pieces
- Prepare 1 pc - Star Aniseed
- Get 10 pcs - Sichuan Peppercorns
- Make ready 2 tbsps - Cooking Wine
- Get 1 tbsp - Light Soy Sauce
- Prepare 1 tbsp - Dark Soy Sauce
- Take 1 tbsp - Broad Bean Chili Oil Sauce
- Prepare 1 tsp - Salt
- Prepare Green Onions or Cilantro for Topping
Tag: Nagaimo, yam, mountain yam, chicken soup. Nagaimo fries have a flakier texture than regular French fries. Adding potato starch to the chicken nugget batter makes the outside extra crispy. Nagaimo yams belong to the yamaimo potato family.
Instructions to make Chicken and Nagaimo Stew:
- Cut chicken thighs to small pieces. Peel off the skin of nagaimo.
- Cut nagaimo to small cubes. Nagaimo is gluey which is kind of like okra.
- Chop ginger and garlic to fine pieces.
- Heat the oil in a wok at high heat. Add Sichuan peppercorns, red pepper and star aniseed. When the oil starts to bubble around the dry spices, add ginger and garlic.
- When the garlic aroma comes out and before garlic turns brown, add chicken. Stir fry till it turns white, add cooing wine.
- Keep stirring the chicken now and then till the water from chicken evaporates. Then the meat gets camerelized color and sticky to the wok. It might take 20 minutes cooking to get this point.
- Turn to medium heat to prevent burning. Add light soy sauce, dark soy sauce and broad bean chili oil sauce. Stir evenly.
- Add water to the level that barely cover the chicken. High heat till it is boiling, add nagaimo.
- Add salt. Simmer for 20 minutes or till the dish gets "starchy". Stir now and then to prevent burning. Serve with some cliantros or green onions. Enjoy!
- Tips: For gluten free option, replace the dark soy sauce and light soy sauce with the same amount of Tamari gluten free soy sauce. - - It takes a while at step 6, but it helps to get the best texture of chicken thighs.
Adding potato starch to the chicken nugget batter makes the outside extra crispy. Nagaimo yams belong to the yamaimo potato family. They have a higher moisture content compared. Beef and Chicken Stew: The most versatile Nigerian Stew. Learn how to cook the most tasty stew for your rice, yam and plantain recipes.
So that’s going to wrap it up for this special food chicken and nagaimo stew recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
