Stewed Chicken with Balsamic Vinegar
Ingredients (Serve 4):
Skinless Chicken Meat | 8 pieces (400gm or about 10 teals) |
Onion | 1 1/2 pieces |
Tomato | 1 1/2 pieces |
White Mushroom | 6 pieces |
Zucchini | 3/4 piece |
Garlic | 2 cloves |
Fresh Thyme | some |
Chicken Stock | 100ml (about 1/2 cup) |
Pasley | some |
Seasonings:
Balsamic Vinegar | 100ml (about 1/2 cup) |
Olive Oil | 1 tablespoon |
Fine Salt | 1/2 teaspoon |
Ground White Pepper | for taste |
Cooking Method:
1. | Cut the zucchinis, onions and white mushrooms in thick slices. Cut the tomatoes in wedges, chop the garlic and parsley and set aside. |
2. | Cut chicken in 8 pieces, season with salt and ground white pepper. |
3. | Heat the olive oil in a cooking pan. |
4. | Sauté the onions, white mushrooms, zucchini and garlic. |
5. | Add the Balsamic vinegar, chicken stock, tomatoes and fresh thyme. |
6. | Add the chicken, simmer for 12 minutes, add the chopped parsley. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute