Using a combination of staple ingredients that can be easily found in any supermarket, you’ll be able to make a simple and delicious dinner meal. With tender chicken drumsticks, carrots and tomatoes cooked till soft, it is full of flavours with a sweet and refreshing kick to it. Unlike stews that are thickened with cream or cornstarch, this recipe resembles a Japanese-style stew with a thinner broth, similar to a goulash.
It is easy to make, perfect for any dinner meals of the week. Simply pan fry the chicken drumsticks till golden brown, add in all other ingredients, then simmer it for 20-30 minutes. It is healthy and delicious, with multiple flavours condensed into one single pot!
Table of contents
What makes this homemade chicken stew so good
- Full of flavours – using ginger, garlic and onions as the base to create aromatic flavours, adding in carrots and tomatoes adds richness to the stew. With the savoury sauces seeping into the chicken drumsticks, you’ll enjoy delicious flavours in every single bite!
- Healthy, easy and family-friendly: this recipe is simple to make with no complicated steps! With mixed vegetables and chicken drumsticks, it contains multiple nutritions and protein. And it pairs well with a bowl of rice, giving you an authentic taste of Asian home food.
- Heartwarming and satisfying: this stew will make you feel at home. With tender chicken drumsticks and juicy, refreshing vegetables, it warms your body and soul.
Ingredients for homemade chicken stew
- Chicken drumsticks: This recipe will be using 3-4 pieces of chicken drumsticks (about 350g).
- Tomatoes: I love adding tomatoes to stews and soups as they add a refreshing note to the dish, making it more appetising and nutritious!
- Carrots: A common ingredient in Asian-style stews and soups that adds sweetness to the dish, making it more flavourful.
- Garlic and onions: These make the stew more savoury and delicious. Stir-frying them with chicken drumsticks before simmering in the broth will enhance the aroma of the stew!
- Soy sauce and oyster sauce: The key seasoning ingredients for the stew.
- Coarse salt: For amping up the flavours of the stew.
- Chinese cooking wine (Shaoxing wine): This is optional but adding a dash of it enhances the flavours of the ingredients and removes the smell of the chicken.
How to make homemade chicken stew
- Marinate the chicken drumsticks with coarse salt for 10-20 minutes.
- In a pot, heat some oil over medium-high heat and add in ginger, garlic cloves and onion. Cook till fragrant.
- Add in chicken drumsticks and pan-fry until golden brown (2-3 minutes per side).
- Pour in water to a level that covers half of the chicken drumsticks, add in the remaining ingredients, then simmer for 20-30 minutes.
- Season the stew with a bit of coarse salt depending on your taste preference!
Why should I pan fry the chicken drumsticks before adding in the broth to simmer?
Pan frying the chicken drumsticks till golden brown allows the sugar in the chicken to caramelise, enhancing the colour and overall flavour profile of the stew.
How long will this chicken stew last in the fridge?
This homemade chicken stew will last in the fridge for up to 3 days.
With the chicken drumsticks immersed in the broth, the flavours infuse into the tender chicken meat from the inside out. To some people, the most delicious part is the carrots – they absorb lots of flavours from the broth and their juices burst into your mouth when you take a bite!
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Homemade Chicken Stew
Equipment
- 1 Pot
Ingredients
- 3-4 chicken drumsticks (about 350g)
- 2 tbsp vegetable oil
- 2 pieces ginger thinly sliced
- 4-6 garlic cloves pat to mash
- ½ onion cut into big chunks
- 1-2 carrots cut into big chunks
- 1-2 tomatoes cut into big chunks
- 2-3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp coarse salt (optional)
- 200-250 ml water
For the chicken marinade
- 1 tsp coarse salt
Instructions
- Marinate the chicken drumsticks for 10-20 minutes.
- In a pot, heat about 2 tbsp of oil over medium-high heat and add in ginger, garlic, and onion. Cook till fragrant.
- Add in chicken drumsticks and pan-fry until golden brown (2-3 minutes per side).
- Pour in water to a level that covers about one-third to half of the chicken drumsticks. Add in carrots, tomatoes, soy sauce, and oyster sauce. Give it a stir, and cover with a lid.
- Bring it to bowl, then lower the heat and simmer for 20-30 minutes.
- Do a taste test – season with 1 tsp of coarse salt depending on your taste preference.