Soya Chicken Stew

Brrrr…this week weather does not look good, weather forecast is not bringing any lighter news into these already gloomy, rainy, hail ‘stony’ and sadly no snowy days (only seen on mountain top and inner country like my parents’ place, darn).

To bring some warmth to this cold and depressing feeling inside me. I thought of stew. Nope, not Irish stew with Guinness. Just another concoction that I whipped up. Yes, the name would be above mentioned.

Now, if you’re interested, let’s carry on talking about how to put this stew together.



  • 2 tbsp of light soya sauce
  • 2 tbsp of sweet thick soy sauce (kecap manis) or normal thick soy sauce + 1 tsp over of sugar
  • 1 tbsp of oyster sauce
  • 2 tsp of sesame oil (for marinade)
  • 1 tbsp of ground and/or fresh basil (for marinade)
  • 1 tbsp of piquant chillies
  • 1 small knob of ginger, chopped
  • 1 red onion, sliced
  • 2 cloves garlic, chopped
  • 500 g of potatoes, in chunks
  • 3 sticks of carrots, in chunks
  • 200 g of fresh mushrooms, in chunks
  • 400 g of chicken parts or chicken breasts, in chunks
  • 400 ml of water


  1. Marinate the chicken chunks in 1 teaspoon of light and thick soy sauce, sesame oil, salt and pepper and dried basil. Leave aside for 30 minutes.
  2. In a pot, sweat the onions, garlic and ginger, then add in mushrooms to brown.
  3. Then toss in marinated chicken to brown. Next, add in potatoes and carrots.
  4. Now, this is the exciting part. Splash in the seasoning i.e. oyster sauce, thick soy sauce and light soy sauce, chillies, shakes of white pepper and salt. Stir through to coat the vegetables evenly with these sauces.
  5. Bit by bit, add in water until it covers the ingredients in the pot.
  6. Add more seasoning to taste if needed.
  7. Once the ingredients and the sauces are all stirred in, simmer them on low heat for another 25 minutes, with a lid on.

Enjoy your hard work! Beef chunks would be another good option for this stew.


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