Cook: Chicken Ragu
Preparation time: 45 minutes
Cooking time: 45 minutes
Total time: 1.5
Servings: 6 servings
Ingredients:
2.8 lbs of chicken legs/wings
1 lb of potatoes
1/2 lb of carrots
8 oz of white/ baby bella mushrooms
1/2 oz of red pearl onions
1/4 oz of garlic
2 oz of onion
4 oz of green peas
3 tbsp of tomato paste
2 tbsp of corn starch
11 oz of coconut water
3 oz of butter
Salt, msg, sugar, pepper to taste
Coriander and scallion/green onion for garnishing
Step 1: Preparation
Chop red pearl onions and garlic. Thoroughly wash chicken. Marinade with 1/2 tsp of msg, 1 tbsp of tomato paste, 1 tsp of sugars, 2/3 tsp of salt, 1/2 tsp of pepper, 1/2 the amount of chopped red pearl onion and garlic for 30 mins.
Cut carrots and potatoes, season with 1/2 tsp of msg, 1 tsp of sugars, 1/2 tsp of pepper, 1/4 the amount of chopped red pearl onions and garlic. Mix well and set aside.
Season mushrooms with 1/4 tsp of msg. Mix well and set aside.
Cut onions to small cubes.
Chop up coriander stems add into the marinating meat. Cut the rest of the coriander into 1 inch sections.
Cut green onions into about 3 inch sections, thinly slice down about 2/3 of each section — for decoration.
Step 2: Cook the Chicken
On a frying pan, heat 1 tsp of oil and 1 oz of butter until melted. Add marinated chicken in, fry until skin yellow and a little burnt.
In a soup pot, fried chicken in and add 11 oz of coconut water to cover all the chicken. Cook on medium fire for about 15 mins.
Step 3: Cook the Carrots and Potatoes
In the same frying from Step 2, heat 1 tsp of oil with 1 oz of butter until melted. Add seasoned carrots and potatoes in, stir fry with 1 tbsp of tomato paste until it is no longer liquidy (is that a word?).
Once boiling, skim soup scum off the surface of the chicken soup from Step 2. Add all the fried carrots in, cook on medium fire until boiling, then turn down to small fire for 10 mins.
Add all the fried potatoes in, add more water into the pot, enough to cover both added carrots and potatoes. Cook on medium fire until boiling, then turn down to small fire for 10 mins.
Step 4: Cook the Mushrooms
In the same frying pan, heat 1 tsp of oil. Add 1/4 of the chopped garlic and red pearl onions with 1 oz of butter until melted. Add in 1 tbsp of tomato paste. Stir well under small fire.
Add mushrooms in, stir fry until the mushrooms are briefly cooked.
Pour all into the soup pot and cook on medium fire. Add green peas in for 2 mins, then onions for 1 min until onions are briefly cooked.
In a separate bowl, mix 2 tbsp of starch into 1.5 oz of water. Pour into the soup and stir well.
Step 5: Plate, Serve, and Enjoy!
Serve on a deep plate, garnish with sliced green onions and coriander.
Chilli and additional pepper optional.
Enjoy with baguette, rice or rice noddles!