Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken and nagaimo stew. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken and Nagaimo Stew is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Chicken and Nagaimo Stew is something which I’ve loved my entire life. They are nice and they look wonderful.

Work at Your Own Pace on Any Device. Learn from Grammy Award Winners & Top Session Players Add extras: candles, balloons, drinks and more for the ultimate cake gift! Today, I will show you a way to prepare a special dish, chicken and nagaimo stew. It is one of my favorites.

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 cook that.

The ingredients needed to make Chicken and Nagaimo Stew:

1. Prepare 2 lbs - Boneless Chicken Thighs
2. Prepare 1 piece - Nagaimo
3. Prepare 1 inch - Ginger Chopped
4. Get 6 cloves - Garlic Chopped
5. Prepare 3/4 cups - Regular Olive Oil
6. Make ready 2 pcs - Dried Whole Red Pepper Breaked to Pieces
7. Take 1 pc - Star Aniseed
8. Get 10 pcs - Sichuan Peppercorns
9. Get 2 tbsps - Cooking Wine
10. Take 1 tbsp - Light Soy Sauce
11. Make ready 1 tbsp - Dark Soy Sauce
12. Take 1 tbsp - Broad Bean Chili Oil Sauce
13. Take 1 tsp - Salt
14. Make ready Green Onions or Cilantro for Topping

Peel off the skin of nagaimo. Nagaimo is gluey which is kind of like okra. Chop ginger and garlic to fine pieces. Heat the oil in a wok at high heat.

Instructions to make Chicken and Nagaimo Stew:

1. Cut chicken thighs to small pieces. Peel off the skin of nagaimo.
2. Cut nagaimo to small cubes. Nagaimo is gluey which is kind of like okra.
3. Chop ginger and garlic to fine pieces.
4. 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.
5. When the garlic aroma comes out and before garlic turns brown, add chicken. Stir fry till it turns white, add cooing wine.
6. 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.
7. Turn to medium heat to prevent burning. Add light soy sauce, dark soy sauce and broad bean chili oil sauce. Stir evenly.
8. Add water to the level that barely cover the chicken. High heat till it is boiling, add nagaimo.
9. 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!
10. 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.

Chop ginger and garlic to fine pieces. Heat the oil in a wok at high heat. Add Sichuan peppercorns, red pepper and star aniseed. When the oil starts to bubble. Hey everyone, it is Jim, welcome to my recipe page.

So that is going to wrap it up with this exceptional food chicken and nagaimo stew recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!