KRISTANG STEW

Serves 6–8

Made with chicken, vegetables and lots of gravy, this stew can be served as a meal on its own. Though stews typically spot a thick gravy, this stew is probably influenced by the Chinese and has a thin gravy, but it is nevertheless very flavourful. This stew can be served with rice or bread and sambal belacan (page 30) on the side.

Chicken 1, about 1.5 kg (3 lb 4½ oz),
cut into smaller pieces

Light soy sauce 4 Tbsp + 4 Tbsp
Ground white pepper 2 Tbsp
Cooking oil 4 Tbsp

Large onions 4, peeled; 3 sliced and
1 quartered

Cinnamon stick 1, about 5-cm (2-in)
Cloves 10

Star anise 2
Cardamom 3 pods
White peppercorns 10
Water 1 litre (32 fl oz / 4 cups)
Carrots 2, peeled and cubed
Potatoes 2, peeled and quartered

Cabbage ½ medium head, leaves
separated

Coriander leaves (cilantro) 3 sprigs

1.   Place chicken in a bowl with 4 Tbsp soy sauce and 2 Tbsp ground white pepper
and leave to marinate for 20 minutes.

2.   Heat oil in a pot and fry sliced onions, cinnamon, cloves, star anise, cardamom
and peppercorns until onions start to brown.

3.   Add marinated chicken and 4 Tbsp soy sauce. Fry chicken for about 1 minute,
then add water, carrots and potatoes and cook until carrots and potatoes are soft.

4.   Add cabbage and quartered onion and cook until cabbage is soft. Remove from heat.

5.   Dish out and garnish with coriander. Serve hot.

NOTE

•  Vary this dish by substituting chicken with beef or corned beef. Cocktail sausages can also be
added to this stew.

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EURASIAN HERITAGE

Cooking