Steps to Make Thomas Keller Chicken and Nagaimo Stew

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken and nagaimo stew. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken and Nagaimo Stew is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chicken and Nagaimo Stew is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Chicken and Nagaimo Stew:

1. Take 2 lbs - Boneless Chicken Thighs
2. Take 1 piece - Nagaimo
3. Take 1 inch - Ginger Chopped
4. Make ready 6 cloves - Garlic Chopped
5. Take 3/4 cups - Regular Olive Oil
6. Take 2 pcs - Dried Whole Red Pepper Breaked to Pieces
7. Take 1 pc - Star Aniseed
8. Get 10 pcs - Sichuan Peppercorns
9. Make ready 2 tbsps - Cooking Wine
10. Make ready 1 tbsp - Light Soy Sauce
11. Take 1 tbsp - Dark Soy Sauce
12. Prepare 1 tbsp - Broad Bean Chili Oil Sauce
13. Make ready 1 tsp - Salt
14. Get 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. 1. Cut nagaimo to small cubes. Nagaimo is gluey which is kind of like okra.
2. Chop ginger and garlic to fine pieces.
3. 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.
4. When the garlic aroma comes out and before garlic turns brown, add chicken. Stir fry till it turns white, add cooing wine.
5. 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.
6. Turn to medium heat to prevent burning. Add light soy sauce, dark soy sauce and broad bean chili oil sauce. Stir evenly.
7. Add water to the level that barely cover the chicken. High heat till it is boiling, add nagaimo.
8. 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!
9. 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’s going to wrap this up for this special food chicken and nagaimo stew recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!