This very tasty nothern China style stew delivers balanced nutrition and boost energy needed in winter. Meat is easy to seperate for serving semi-vegetarian. It takes 45 minutes and costs only 7 euro for 3 portions.
Ingredients (3 portions)
3 whole chicken legs or 6 chicken drum sticks
4 large potatoes
3 onions
2 carrots
6 dried cremini mushrooms
250 g rice
Soya sauce
cooking oil (rapeseeds, sunflower seeds, etc.)
1 piece of ginger
2 star anise
dried chili peppers ( amount according to spiciness of the chilli and personal preferece)
Method
1 Chop the chicken legs into large pieces. Cut potatoes, onions and carrots into large pieces, cut the ginger into thin pieces.
2 Heat 2 tablespoons of cooking oil in a wok or a large pot with medium-high heat, add the chicken and chilli, fry for 3 minutes or until just turning golden. Add 1 tablespoon of soya sauce.
3 Add the potatoes and the dried cremini mushrooms and add about 700 ml water. Add Ginger and star anise (use a spice ball or teabag if you like to take them out later). Bring to the boil, cover and cook for 20 minutes with medium-high heat.
4 Meanwhile, cook the rice in a small pot.
5 Add the onions and carrots to the wok, add 1 teaspoon of salt and a pinch of black pepper, cover and cook for another 10 minutes.
6 Now lift the lid, adjust heat to medium and keep stirring the ingredients slowly, until the potatoes thicken the soup into a brown sauce. (if the water was too much, keep cooking and stirring to reduce the liquid. If too dry, just add some water).
7 Season with salt and pepper. Serve with the rice.
Tips: The dried cremini mushrooms give a very strong aroma. Dried mushrooms are used often in Asia cuisine. Many recipes suggest using dried Shiitake. Actually they taste simular. It takes about 1-2 week to dry cremini mushrooms naturally in room temprature.
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