Chinese-style chicken stew: A quick twist on a classic favourite

If you can't think of what to prepare for dinner with chicken breast, this recipe will appeal to you. I usually make this stew on Mondays when I have some broth left over from Sunday. However, you can use other broth or prepare it from a homemade bouillon cube.

You don't have to worry about lacking Asian ingredients in your cupboards. This is a heavily simplified version, which ardent lovers of Far Eastern cuisine might nod at with a bit of disapproval. But even they will clean their plates after trying it.

It differs from the classic chicken stew by adding spices such as sweet, hot, smoked paprika, soy sauce, and vegetables not necessarily associated with stew. However, they are ingredients in many frozen Chinese mixes - we are talking about leeks and peppers. Chinese-style chicken stew is a great idea for a quick, tasty dinner that will surely appeal to the whole family.

Ingredients:      

• 3 chicken breasts,
• 2 carrots,
• 1 leek,
• 1 red pepper,
• 2 tablespoons oil,
• 1 tablespoon soy sauce,
• 170 ml double cream (30%),
• 240 ml vegetable broth,
• 1 red onion,
• 1 tablespoon flour,
• salt, pepper, sweet paprika, smoked paprika, hot paprika

Preparation:          

1. Cut the chicken breasts into cubes and sprinkle with spices. Adjust the amount to your preference.
2. Cut the carrots and pepper into strips, the leek into thin half-slices, and chop the onion.
3. Sauté the onion, then fry the chicken.
4. Add the vegetables and fry briefly.
5. Pour in the cream and broth. Bring to a boil, reduce the heat and simmer covered for about 10 minutes.
6. Dissolve a tablespoon of flour in a small amount of cold water and add to the sauce, stirring constantly. Cook until the sauce thickens.

Serve the ready Chinese-style chicken stew with cooked rice. Enjoy your meal!