Bismillahirrahmanirrahim - in the name of Allah, most Gracious, Most Merciful.
Assalamualaikum w.b.t. and greetings to my dear readers,
First off, alhamdulillah for I'm still able to keep up with my blog. Secondly, I wish everyone's in the pink of health and for us Muslims, let us be in our highest state of Iman with constant remembrance of our Creator, Allah SWT.
Alright, so the past few days, I've been keeping myself busy with things to get my mind off some matters that ermm, you know.. So anyway, today, I'm going to show how I made my Dang Gui Ground Chicken Stew~ (Chinese+Baba Nyonya Style~)
*Kindly refer to the bottom of this post for more information on Dang Gui. Thank you.
Ingredients:
onions
mushroom (any kind is fine - button, white, shitake, you name it)
chilli
dang gui slices (buy the ready sliced ones) - bout 6/7 pieces if you're cooking 500gm chicken
tomatoes
carrots/potatoes (can use either, they're both awesome - but not both please!!)
ground chicken (don't forget halal ones okay)
pepper
mixed province herbs(optional)
mixed province herbs(optional)
salt
chicken stock
water
oil (obviously) (I use olive+canola oil, it's very healthy compared to other oils~)
*click on image to enlarge
*click on image to enlarge
1. Cut your onions, mushrooms, potatoes(cube 'em)/carrots(slice lengthwise), and chilli. Leave the tomatoes first(you can cut them while your stew is being cooked on stove)
2. Heat enough oil in your wok and once it's hot(you'll see little bubbles forming within the oil), place all sliced onions and fry them till the aroma surfaces(normally 1-2 minutes), then add in your chillis and fry again this time cook till your onions turn yellowish;
add Dang Gui(crush them-place dang guis in your palms and move palms as if your washing your hands to break them into smaller bits);







