How to Cook Tasty Chicken and Nagaimo Stew

Chicken and Nagaimo Stew. Chinese yam is a species of flowering plant in the yam family. This perennial climbing vine native to China now grows throughout East Asia (Japan, Korea. I am eating noodles that my dad's coworker made.

I don't get allergic reactions but get itchy a little bit. Some of you may experience itch when you touch it with Grated nagaimo is called Tororo (とろろ) and it's very gooey and slimy. We pour Tororo over the rice and enjoy it with soy sauce and a raw egg. You can have Chicken and Nagaimo Stew using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chicken and Nagaimo Stew

1. It's 2 lbs of - Boneless Chicken Thighs.
2. Prepare 1 piece of - Nagaimo.
3. Prepare 1 inch of - Ginger Chopped.
4. Prepare 6 cloves of - Garlic Chopped.
5. It's 3/4 cups of - Regular Olive Oil.
6. Prepare 2 pcs of - Dried Whole Red Pepper Breaked to Pieces.
7. It's 1 pc of - Star Aniseed.
8. You need 10 pcs of - Sichuan Peppercorns.
9. You need 2 tbsps of - Cooking Wine.
10. Prepare 1 tbsp of - Light Soy Sauce.
11. You need 1 tbsp of - Dark Soy Sauce.
12. Prepare 1 tbsp of - Broad Bean Chili Oil Sauce.
13. It's 1 tsp of - Salt.
14. Prepare of Green Onions or Cilantro for Topping.

Nagaimo fries have a flakier texture than regular French fries. Adding potato starch to the chicken nugget batter makes the outside extra crispy. Nagaimo yams belong to the yamaimo potato family. They have a higher moisture content compared.

Chicken and Nagaimo Stew step by step

1. Cut chicken thighs to small pieces. Peel off the skin of nagaimo..
2. Cut nagaimo to small cubes. Nagaimo is gluey which is kind of like okra..
3. Chop ginger and garlic to fine pieces..
4. Heat the oil in a wok at high heat. Add Sichuan peppercorns, red pepper and star aniseed. When the oil starts to bubble around the dry spices, add ginger and garlic..
5. When the garlic aroma comes out and before garlic turns brown, add chicken. Stir fry till it turns white, add cooing wine..
6. Keep stirring the chicken now and then till the water from chicken evaporates. Then the meat gets camerelized color and sticky to the wok. It might take 20 minutes cooking to get this point..
7. Turn to medium heat to prevent burning. Add light soy sauce, dark soy sauce and broad bean chili oil sauce. Stir evenly..
8. Add water to the level that barely cover the chicken. High heat till it is boiling, add nagaimo..
9. Add salt. Simmer for 20 minutes or till the dish gets "starchy". Stir now and then to prevent burning. Serve with some cliantros or green onions. Enjoy!.
10. Tips: For gluten free option, replace the dark soy sauce and light soy sauce with the same amount of Tamari gluten free soy sauce. It takes a while at step 6, but it helps to get the best texture of chicken thighs..

Nagaimo is one of them, also know as Chinese Mountain Yam (山药 Shan Yao, or 淮山 Huai Shan. There is plenty of nutrients in Nagaimo and you should It does not have to be a comfort soup, though most of the time it ends up being a comfort soup. Tag: Nagaimo, yam, mountain yam, chicken soup. Chicken stews are just about the most comforting comfort foods out there. Stew chicken breast till done, pick chicken breast out of the boiled water..