Chicken and Sweet Corn Stew

Ingredients

• Chicken 600g
• Peppercorns 1 tsp
• Salt 1 tsp
• Water 1 litre
• Boiled Corns 1 Cup
• Orange Carrot ½ Cup
• Red Carrot ½ Cup
• Chili Sauce 3 tbsp
• Soy Sauce 3 tbsp
• Vinegar 3 tbsp
• Cloves 1 tsp
• Capsicum ½ Cup
• Cabbage ½ Cup
• Cornflour Slurry 4 tbsp
• 1 beaten Egg

Ingredient Image

Step 1

Put the chicken, peppercorns, salt, and water into a pot. Bring it to a boil, then cover and let it simmer for about an hour. Once done, take out the chicken and shred it. Strain the broth to remove the peppercorns.

Step 2

Add the boiled corn to the chicken broth and let it cook on low heat, covered, for 15 minutes.

Step 3

Toss in the orange and red carrots, chili sauce, soy sauce, vinegar, salt, and cloves. Cover again and let everything cook for another 4-5 minutes.

Step 4

Add the capsicum and cabbage, cover, and cook for 4-5 more minutes on low heat.

Step 5

Slowly stir in the cornflour slurry to thicken the stew, making sure to keep stirring so it doesn’t clump.

Step 6

Pour in the beaten egg while stirring gently, then let it cook for 3-4 minutes until the egg is cooked through.

Step 7

Turn off the heat and serve the stew warm, maybe with some boiled eggs on the side if you like.