You can eat only chicken separately, so it’s convenient. Now you can eat it when you are sick and eat it with rice
Let’s eat chicken that is nutritious and delicious. You can drink chicken with a little liquid or you can eat only chicken separately, so it’s convenient. Now you can eat it when you are sick or with rice.
Ingredients
Chicken: Half or one
Garlic: 4 tablespoons
Soy Sauce – 1 teaspoon
Salt – a little
Flavor – a little
Ginger – a little
Croissant oil: 1 teaspoon
Turmeric powder – a little
How to make chicken
Rinse the chicken first and season with salt, soy sauce and turmeric powder. Finely chop the ginger and garlic and add to the chicken. Mix all together for half an hour.
Stir until the chicken is tender. Adjust the flavor and texture to your liking. Once the chicken is tender and to your liking, turn off the heat and serve.
Another Way
To make chicken stew, first bring out the flavor of the chicken by browning it in a pot. Remove the chicken and add in veggies to cook them until they are softened. Remove the veggies and add in garlic, butter and flour to make a base for the stew. Pour chicken broth into the pot and whisk it into the flour and butter. Add the chicken and cooked vegetables back to the pot with the potatoes and seasonings. Simmer everything together and let the flavors develop for a half an hour. For the final step, add in the peas and green beans; once they are heated the stew is ready to serve.
Tips for chicken stew
If you prefer chicken breasts, you can use them instead of chicken thighs. I prefer chicken thighs are they are more tender and flavorful in a stew.
I like to brown the chicken to infuse the stew with extra flavor. Browning the chicken is optional but it adds a lot of flavor so I highly recommend it.
Cut your vegetables into large pieces so that they don’t get overly soft as the stew simmers.
This stew is a great candidate for a freezer meal. I often make a double batch, freeze half in a resealable bag, then thaw and re-heat on the stove top.