The color for Sunday is red in Thailand. I’m using a red theme with a 26cm Le Creuset cast iron pot and Disney’s Cars kid’s tableware set. In this baby-friendly chicken stew recipe, I’ll be using fried chicken wings and a tomato base.
8 chicken wings
1 cup flour
2 cups rice bran oil
3 cups water
1 corriander root
1 large white onion
2 large potatoes chopped
1 cut peas
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon soy sauce
In the pot, heat up 2 cups of rice bran oil to 350 degrees F.
Coat your chicken wings in flour and deep fry for about 3 minutes, to form a slightly golden crust.
Add 3-4 cups of water into another pot, add your coriander root, potatoes, onions, potatoes, peas, and carrots.
Add your fried chicken wings
Season with 1 tbsp of brown sugar, 1 tbsp of soy sauce, and 2 tbsp of tomato paste.
Softly stir and top with crispy bacon
Boil at medium-high heat for at least 45 minutes.
1 – Prepare Chicken Wings – Rinse and pat dry chicken wings. Coat them in flour and heat a cast-iron pot to 350 degrees F. You can season them with salt and pepper here. I’m going light on the seasoning since it’s for my 2-year-old.
2 – Lightly Fry Chicken Wings – Fry your chicken wings for about 3-5 minutes, not thoroughly cooking the chicken. This step is to form a crust around the chicken so they don’t get too soft and fall apart in the stew. It will help hold its shape and give it a nice contrasting texture.
4 – Add all ingredients – In a clean pot, add 3-4 cups of water, 1 coriander root, chopped onions, potatoes, carrots, peas, and 2 tbsp of tomato paste. Add your fried chicken wings. Season with soy sauce and brown sugar.
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