Cauliflower & Chicken Stew

The cauliflower really absorbs all the flavours wonderfully.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Prep: 10 min Cook: 30 min

Ingredients

Cauliflower 1/2
Chicken drumsticks 6
Thinly sliced garlic 1 clove
Ginger 1 thumb
Dried chilli 1
Coriander as required
Vinegar 50ml
Sugar 1/5 tbsp
Fish sauce (nam pla) 2-3 tbsp
Sake 50ml
Sesame oil 1 tbsp
Sea salt as required
Pepper as required

Method

1
Season the chicken with salt & pepper. Pull apart the cauliflower into florets and soak in water.
2
Put the sesame oil into a large wok or frying pan (to fit all the chicken and cauliflower) and fry the chicken.
3
When the skin is nicely browned, add the sliced garlic, vinegar, sake, water and crushed ginger and bring to the boil.
4
Add the sugar, dried chilli, fish sauce and cauliflower florets. Put the lid on and simmer for 4-5 minutes.
5
Remove the lid and simmer again for 5 minutes to reduce the liquid.
6
When it's cool enough to eat, garnish with the coriander and enjoy!

Tips & Note

●Chicken wings instead of drumsticks will also work well.

Cauliflower & Chicken Stew

The cauliflower really absorbs all the flavours wonderfully.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 2

Prep: 10 min

Cook: 30 min

Ingredients

Cauliflower 1/2
Chicken drumsticks 6
Thinly sliced garlic 1 clove
Ginger 1 thumb
Dried chilli 1
Coriander as required
Vinegar 50ml
Sugar 1/5 tbsp
Fish sauce (nam pla) 2-3 tbsp
Sake 50ml
Sesame oil 1 tbsp
Sea salt as required
Pepper as required

Cauliflower & Chicken Stew

Recipe ID :1000 Posted on 17 AUG 2015

Serves 2

Prep 10min
Cook 30min
views 625
printed 84

saved 0

The cauliflower really absorbs all the flavours wonderfully.

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Ingredients

Print Ingredients Email Ingredients
1/2
6
1 clove
1 thumb
1
as required
50ml
1/5 tbsp
2-3 tbsp
50ml
1 tbsp
as required
as required

Method

Prep
10min
Cook
30min
1
Season the chicken with salt & pepper. Pull apart the cauliflower into florets and soak in water.
2
Put the sesame oil into a large wok or frying pan (to fit all the chicken and cauliflower) and fry the chicken.
3
When the skin is nicely browned, add the sliced garlic, vinegar, sake, water and crushed ginger and bring to the boil.
4
Add the sugar, dried chilli, fish sauce and cauliflower florets. Put the lid on and simmer for 4-5 minutes.
5
Remove the lid and simmer again for 5 minutes to reduce the liquid.
6
When it's cool enough to eat, garnish with the coriander and enjoy!

Tips & Note

●Chicken wings instead of drumsticks will also work well.

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Rose Wine
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