How to Cook Asian Chicken Stew with Rice

Posted By Kimberly Turner on Dec 9, 2012 in Asian Food Recipes, Chicken, Ethnic Foods, Main Dishes, Rice Recipes, Soups, Stews & Chilis | 0 comments

Tonight, a simple idea turned into something deliciously complex.

I had the idea of making a chicken stew…since it’s been a while, and a total soup recipe wasn’t turning me on…

I had no idea what flavorings I would use until I started looking around my refrigerator for what I had available.

I saw some baby bok choy I wanted to use up, some carrots, celery and ginger. I was out of mushrooms, but remembered to use some of the amazing dried mushrooms I have in the pantry.

So, Asian food of some kind was what sparked me.

I then threw in some of my favorite spices and went with it. Voila, an amazing Asian-style dish with a flavorful broth served over rice, and you have a fabulous & hearty dinner.

Type: Chicken Recipe
Prep Time: 8 mins
Cook Time: 50 mins – 1 hour total
Yield: Serves 4

Ingredients for Stew:

4 chicken thighs
2 large carrots – peeled, sliced into chunks
1 stalk celery – sliced into chunks
10 Shiitake mushrooms – fresh or dried
2 baby bok choy – rinsed, separated
1/4 cup fresh ginger – sliced
6 cardamom pods
1/2 tsp red chili flakes
8 peppercorns
12 mustard seeds
1 bay leaf
1 tsp Sriracha Sauce
1 tbsp soya sauce
6 cups liquid – chicken stock, water, tea
1/2 cup red wine – or sake, if desired
2 tbsp peanut oil

Ingredients for Rice:

1 1/2 cups Asian style rice – 10 or 20 minute variety
3 cups water
1 tbsp butter
1/4 tsp sea salt – to taste in rice
1/4 tsp freshly cracked black pepper – to taste in rice

Instructions for Stew:

Preheat large frying pan with peanut oil on medium high heat.
Brown chicken seasoned lightly with salt & pepper in frying pan on both sides, approximately 10 minutes.
In a large soup pot on medium high heat, add 6 cups liquid, either water, chicken stock or tea, or any combination of those, with spices and vegetables. Add chicken when browned.
Bring to a light boil and turn heat down to a simmer covered for 20 minutes. Check on pot and make sure chicken is covered with liquid. Cover and continue to stew for an additional 20-30 minutes, depending on how tender you would like the chicken.
Taste test and season accordingly. You may want to use soya sauce to make the stew more salty.
Serve over a bed of rice with some stew broth.

Instructions for Rice:

In a medium sized sauce pot, boil 3 cups water with butter, salt & pepper.
Once water has boiled, pour in 1 1/2 cups rice and stir. Cover pot and turn down to lowest heat for 10 minutes or 20 minutes depending upon type of rice. Refer to bag of rice for instructions.
Remove from heat after proper amount of time, stir with a fork to fluff rice.
Serve stew over top of this rice with liquid.

***

I hope you enjoy this Asian Food Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!