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This Chicken Stew recipe makes 4 servings in 1 hour 15 minutes
The recipe is from my father-in law,
who originates from Hainan Island in China.
In stead of using a crock-pot, he uses a clay pot on a charcoal fire :
the olden days crock pot!

If you don't feel like using charcoal, you can use :

- a crock pot
- a slow cooker
- a normal stone/ceramic-pot on the stove
- a non-stick pan (that's what I do, as it saves on dishes!)
We all love the taste of the Chicken Crock Pot sauce
as it goes very well with rice.

Anybody can cook this as it is easy as ABC..
so try it and let us know what you think of it!


INGREDIENTS

1 chicken cut into bit size pieces
2 onions (sliced)
2 tablespoon of corn flour
(you can use other flour as well, yet corn flour
makes a nice crust around the meat and hardly clots)
1/2 cup of peas (frozen or fresh)
4 medium size potatoes (cut into pieces)
1 teaspoon of salt
1 teaspoon of soy-sauce
1 teaspoon of sugar
1 tablespoon of flour mixed with little water
2 tablespoon of cooking oil
2 cups of water


PREPARATION

1. In wok or non-stick pan : put in the oil and stir in the flour.
Mix well, until flour turns light brown in color. Make sure it does
not burn.
2. Add in the chicken and potatoes and onions and mix well.
3. Add in the salt and sugar and soy sauce.
4. If you are using a crock-pot : transfer all in your crock pot now.
5. Add in 2 cups of water. and let it simmer (put a lid on the pot or
pan) until it is cooked (about 30-45 minutes of actual cooking).
6. Add in the peas and stir for one minute, followed by the flour mixed
with water.
7. When all cooks again, mix well for another one minute and serve hot
with rice.

Bon Appetit!

Stef Glassee

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