Stewed Chicken with Green Peas Recipe

(Ga Nau Dau)

Ingredients : Serves 4

1

1 tablespoon

2 tablespoons

1 teaspoon

1 teaspoon

1

2 tablespoons

200 g

2 tablespoons

2

2

50 g

1/4 tablespoon

2 tablespoons

2-3 sprigs

2 tablespoons

Whole chicken, cleaned

Caramel syrup

Cooking oil, for deep frying

Ground white pepper

Salt

Onion, peeled and diced

Annatto seed oil

Tomato paste

Tomato ketchup

Fresh coconut juice from 2 young coconuts

Carrots, cut into large chunks

Green peas

Sugar

Chicken seasoning powder

Coriander (cilantro) leaves

Tapioca flour, mixed with 4 tablespoons water

• Rub chicken with caramel syrup.

• Heat oil and deep fry chicken until golden brown.

• Drain well then rinse chicken under running water.

• Chop into pieces and marinate with pepper and salt.

• Heat 2 tablespoons oil and stir fry onion until fragrant. Add annatto seed oil, half the tomato paste and tomato ketchup. Cook for 5 minutes then add chicken. Mix well.

• Pour in coconut juice and enough water to cover chicken.

• Bring to the boil. Reduce heat and simmer until chicken is tender.

• Add carrots and green peas. Cook until carrots are soft.

• Add sugar and chicken seasoning powder. Adjust to taste with salt.

• Slowly stir in tapioca flour mixture until stew is thick.

• Serve sprinkled with pepper and coriander and French baguette on the side.