I always loved my mother's chicken stew. I think its the lard oil she used to saute the onions and garlic. My way is quite simple but there are many different ways and each cook will have their own special recipe.
2 large onions, diced
4 garlic, minced
800g chicken parts, chopped into small chunks
3 tablespoons light soy sauce
1 teaspoon salt
1 teaspoon white pepper powder
2 cups of water
1 knorr chicken stock cube
4 potatoes, peel skin and quarter
2 carrots, peel the skin and cut into chunks
2 celery sticks, cut into pieces
1 cinnamon stick and 1 star anise
Put the chicken in a large bowl and pour the light soy sauce and pepper and salt over. Rub it over chicken parts and leave to marinate for half-hour.
Heat 2 to 3 tablespoons of vegetable oil or lard in a pot and saute the onions for 2 minutes. Add the cinnamon stick and star anise. Stir onions now and then so it does not burn. When the edges start to brown slightly, add the garlic. Cook about 30 seconds. Then add the chicken. Stir-fry the ingredients for 2 minutes. Add the water, chicken stock cube, potatoes and carrots. Give a stir. Boil for 10 minutes on high heat. Then add the celery sticks and simmer for 5 minutes on medium-low heat. Stir now and then. Add a little more water if necessary. When the potatoes and carrots have softened, take it off the heat.
Serve with rice and a chinchalok or a sambal side dish.
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