Chicken and Nagaimo Stew

Name: Chicken and Nagaimo Stew
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs - Boneless Chicken Thighs; 1 piece - Nagaimo; 1 inch - Ginger Chopped; 6 cloves - Garlic Chopped; 3/4 cups - Regular Olive Oil; 2 pcs - Dried Whole Red Pepper Breaked to Pieces; 1 pc - Star Aniseed; 10 pcs - Sichuan Peppercorns; 2 tbsps - Cooking Wine; 1 tbsp - Light Soy Sauce; 1 tbsp - Dark Soy Sauce; 1 tbsp - Broad Bean Chili Oil Sauce; 1 tsp - Salt; Green Onions or Cilantro for Topping

Hungry Asian @hungryasian

Kokomo, Indiana

Nagaimo is Japanese yam. After it is cooked, the outside of nagaimo is creamy and the inside is crunchy. After soaking the juice in this dish, nagaimo tastes very savory.

Hungry Asian @hungryasian

Kokomo, Indiana

Nagaimo is Japanese yam. After it is cooked, the outside of nagaimo is creamy and the inside is crunchy. After soaking the juice in this dish, nagaimo tastes very savory.

Saved

Ingredients

1 hour

4 servings

2 lbs- Boneless Chicken Thighs
1 piece- Nagaimo
1 inch- Ginger Chopped
6 cloves- Garlic Chopped
3/4 cups- Regular Olive Oil
2 pcs- Dried Whole Red Pepper Breaked to Pieces
1 pc- Star Aniseed
10 pcs- Sichuan Peppercorns
2 tbsps- Cooking Wine
1 tbsp- Light Soy Sauce
1 tbsp- Dark Soy Sauce
1 tbsp- Broad Bean Chili Oil Sauce
1 tsp- Salt
Green Onions or Cilantro for Topping

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Steps

1 hour

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.