Welcome back to my channel! 🍽️ Today, I’m showing you how to make an incredible Chicken and Tomato Stew that’s packed with flavor and perfect for dinner tonight. Using tender chicken thighs, fresh tomatoes, and a simple marinade, this dish is quick, easy, and absolutely delicious! Whether you’re cooking for yourself or a family, this Cantonese-inspired recipe is a must-try!

Full Recipe:

Ingredients:

2 kg chicken thighs (boneless and skinless)
2 teaspoons salt
White pepper (to taste)
1 tablespoon sugar
1 tablespoon crushed garlic
1 teaspoon chicken bouillon powder
2 tablespoons oyster sauce
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine (or brandy)
1 tablespoon sesame oil
1 tablespoon olive oil
2 teaspoons cornstarch
1 onion, chopped
1 kg small tomatoes, chopped
1 teaspoon bean sauce (optional)
Spring onions (for garnish)
Instructions:

Prepare the Chicken:

Remove skin and trim fat from 2 kg chicken thighs, cut into bite-sized pieces.
Rinse the chicken, then marinate with 2 teaspoons salt, white pepper, 1 tablespoon sugar, 1 tablespoon crushed garlic, 1 teaspoon chicken bouillon powder, oyster sauce, soy sauce, rice wine, sesame oil, and olive oil. Add cornstarch to thicken the marinade. Mix thoroughly and let marinate for 1 hour.
Cooking the Stew:

Heat a pan, add olive oil, and fry the marinated chicken. Add chopped onions on top.
Cook over medium heat for 3 minutes on each side. Then, add 1 teaspoon bean sauce and 1 teaspoon oyster sauce. Stir and cook to thicken the sauce.
Turn the heat to high, then add chopped tomatoes. Season with white pepper and salt, and stir.
Cover and cook for 5-10 minutes. If desired, add 2 teaspoons sugar for extra sweetness.
Garnish with fresh spring onions before serving.
Tips:

If you prefer a thicker sauce, add a cornstarch slurry.
Serve over rice for a hearty, flavorful meal.
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Let me know how this turns out for you, and if you have any questions, feel free to drop them in the comments below!

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