Chicken Stew with Chinese Sausages

Yay! Chicken.
Yay! Chicken.

Sometimes, you just end up making stuff you didn’t know wouldn’t taste good, or great for that matter. I was just experimenting with random stuff in the fridge that I know would taste good. Leeks, chicken, sweet Chinese sausages. I actually wasn’t even sure how to cook it. But well, that’s how it usually goes anyway.

So I saute some pork fat and render their oil. I add in the sliced sausages, then the leeks. I add in the chicken which is one whole frozen block. I put in some water and chicken bouillon and let everything cook down until almost cooked, about 50 minutes. Remember, it was a whole frozen block of chicken.

I also thinly sliced some sweet potato (I used the purple skinned ones), carrots and potatoes. I added it about 10  minutes before the whole dish was cooked. One surprising thing that happened though was the sweet potato melted into the mush. Like the stock literally became thick and stewy. And it was delicious. Creamy but not overly so. 🙂 And as always, good with rice 🙂

Becoming my favorite trio of root crops
Becoming my favorite trio of root crops

Chicken Stew with Chinese Sausages Recipe

1/2 cup pork fat, minced
5 stalks of onion leeks, cut into 2 inches
4 pieces of Chinese sausages, sliced
1 whole chicken, cut into serving pieces
3 cups of stock (or water with bouillon )
1 carrot, sliced into coins
2 medium potatoes, sliced into roundish coins
1 sweet potato, sliced thinly as well

Render the pork fat, along with the sausages, in a hot pan. Add the leeks. Then add the chicken. Add in the 3 cups of stock and let this reduce to about 1 cup. Cook and simmer for 50 minutes (if using frozen chicken) or 30 minutes, if using fresh chicken. Add in all of the vegetables on top and let it cook for another 10 to 15 minutes. Adjust seasoning. Taste. 🙂

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