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Herb Chicken Stew Recipe

Herb Chicken Stew

Copyright 2000, Ming Tsai, All Rights Reserved

Show: East Meets West With Ming Tsai

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on November 11, 2012

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    The gravy of the stew has a good tang. Don't be intimidated by the list of ingredients, this is an easy recipe. I had a small bit of frozen peas that I threw into the pot, and they added a nice perk of color.

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  • on February 20, 2012

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    This is a great recipe!! When ever I make it I have to make enough to feed at least 10 people because all of our friends rave about it!!! A real must keep recipe. The herbs really make the stew. Once I bring it to a boil I put it in the oven on a low heat and let it simmer for a couple of hours and that give all the flavors time to marry!!!

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  • on January 26, 2011

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    This was awesome. I did my own tweaking to speed this up, but the broth/gravy this made was fabulous! All those flavors, and yet none of them overwhelm. They just all blend together so happily.

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  • on November 04, 2010

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    This recipe is very good. I make it in the crock pot (saute stuff in the pan first and leave it on for dinner. I never end up using 2 cups of flour, just 1 cup and if there is any flour left I add it to the leftover oil to make a rue.

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  • on July 08, 2010

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    I too used fresh ginger and and added 1/4 head of red cabbage I had leftover (it is a stew. Will definitely be making this one again.

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  • on January 30, 2010

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    This has become our favorite chicken stew. I sub 2 cloves minced garlic for the spray, and a little chopped fresh ginger for the powder (or leave out if I have no ginger. The flavors are wonderful together.

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  • on December 06, 2009

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    My husband and I both agreed that the flavors were wonderful! The only problem we both had was that it didn't have enough broth? I even added more broth than it called for. Next time I would put in less potatoes and more broth. I am going to use my thick left overs for a filling for a pot pie! This is a keeper for sure.

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  • on October 31, 2009

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    Once all the ingredients are in the pot and it's simmering, I add a roux to make it thicker and creamier. My family likes it much better that way. Also, you are not supposed to "cook" the chicken, only brown it. The chicken shouldn't be dry or tough if you only brown it.

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  • on October 13, 2008

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    This stew is so flavorful and delicious! I used potatoes and fresh minced garlic and ginger as I couldn?t find the garlic oil spray or the ginger powder. I also found that you don?t need 2 cups of flour, I am guessing that I used probably less than one cup overall and it was plenty to coat the chicken. I cant wait to make this again.

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  • on October 18, 2005

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    The recipe calls for frying the chicken bits and then adding them to the stew to cook longer. This ended up making my chicken a bit overcooked.

    The broth and veggies came out nicely.

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