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
