How to Make Thomas Keller Chicken and Nagaimo Stew

Chicken and Nagaimo Stew.

How to Make Thomas Keller Chicken and Nagaimo Stew

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken and nagaimo stew. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chicken and Nagaimo Stew is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken and Nagaimo Stew is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have chicken and nagaimo stew using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken and Nagaimo Stew:

  1. {Get 2 lbs of – Boneless Chicken Thighs.
  2. {Make ready 1 piece of – Nagaimo.
  3. {Get 1 inch of – Ginger Chopped.
  4. {Get 6 cloves of – Garlic Chopped.
  5. {Get 3/4 cups of – Regular Olive Oil.
  6. {Get 2 pcs of – Dried Whole Red Pepper Breaked to Pieces.
  7. {Take 1 pc of – Star Aniseed.
  8. {Prepare 10 pcs of – Sichuan Peppercorns.
  9. {Prepare 2 tbsps of – Cooking Wine.
  10. {Take 1 tbsp of – Light Soy Sauce.
  11. {Take 1 tbsp of – Dark Soy Sauce.
  12. {Prepare 1 tbsp of – Broad Bean Chili Oil Sauce.
  13. {Prepare 1 tsp of – Salt.
  14. {Make ready of Green Onions or Cilantro for Topping.

Steps to make Chicken and Nagaimo Stew:

  1. Cut chicken thighs to small pieces. Peel off the skin of nagaimo..
  2. Cut nagaimo to small cubes. Nagaimo is gluey which is kind of like okra..
  3. Chop ginger and garlic to fine pieces..
  4. 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..
  5. When the garlic aroma comes out and before garlic turns brown, add chicken. Stir fry till it turns white, add cooing wine..
  6. 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..
  7. Turn to medium heat to prevent burning. Add light soy sauce, dark soy sauce and broad bean chili oil sauce. Stir evenly..
  8. Add water to the level that barely cover the chicken. High heat till it is boiling, add nagaimo..
  9. 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!.
  10. 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..

So that is going to wrap it up with this exceptional food chicken and nagaimo stew recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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