I love the taste of Chinese celery (Thai: kunchai) and cilantro (Thai: pakchee), all mixed up with scallion and garlic. The sharp clean taste of the Chinese celery and cilantro mixed with the sharpness of the scallion and garlic are irresistible combinations in this stew.
I like boneless chicken breast without skin, but Andy prefers the meatier parts of the chicken with the skin on and the bone in. So I combined the two and adjusted the cooking times accordingly since chicken meat with the bone in takes longer to cook. The chicken tenderloins must never be overcooked, so they must be browned separately and added to the stew almost at the last minute!
Chicken Stew with Potatoes, Carrots, Onions, and Chinese Herbs
Prep time: 20 minutes
Cooking time: 1 hour
8 chicken wingsticks
8 chicken tenderloins
Soy sauce to taste
Nam pla (fish sauce) to taste
Dried chopped garlic or shallots
1/4 cup chopped Chinese celery (stalks only, reserve the leaves for use as garnish, if desired)
1/4 cup chopped cilantro
1/4 cup chopped scallion
4 large garlic cloves, peeled and minced
4 small to medium potatoes, peeled, halved, quartered
1 medium carrot, sliced into medallions then halved
5 baby onions, peeled and quartered
1/3 cup red wine
1/3 cup water
1 chicken boullion cube
salt and pepper to taste
2 teaspoons coconut cooking oil
Marinate the chicken overnight or longer in the refrigerator, using soy sauce, nampla, black pepper, and dried garlic or shallots.
Heat two teaspoons oil in a skillet over medium high heat. Fry the wing sticks until brown. Remove from the pan and set aside. To the oil remaining in the pan, brown the chicken tenderloins. Remove from the pan and set aside. Add the potatoes, carrots, and onions and toss to coat. Add the chopped herbs: Chinese celery, cilantro, scallion, and garlic. Toss to coat. Season with salt and pepper.
Into a medium pot, scrape the vegetables. Add the chicken wingsticks. Salt and pepper to taste. Add wine, water, and boullion cube. Bring to a simmer. Continue to simmer 45 minutes. Add the reserved chicken tenderloins to the pot and allow to heat through, about 15 minutes. Taste and adjust seasoning. Serve over a bed of hot brown-and-red rice.