John Myers
Cooking: Quail Bean Chicken Stew
The perfect cooking: quail bean chicken stew recipe with a picture and simple step-by-step instructions.
- 200 g Quail beans
- 300 ml Water
- 1 Fresh onion
- 2 Garlic cloves
- 2 cm Fresh ginger
- 3 Waxy potatoes
- 3 tbsp Oil
- 1 tbsp Sun kiss – spice blossom mixture
- 1 tsp Crushed red pepper
- 1 tbsp Tomato paste
- 800 ml Chicken broth
- 250 g Chicken meat
- 1 pinch Vanilla salt
- Put the quail beans in a bowl with water, leave to stand overnight.
- Peel the onion, garlic and ginger and cut into small pieces. Also peel the potato and cut into small cubes. Heat oil in a pot. First add the onions, then the ginger and garlic, then the potatoes. Braise everything together.
- Now add the spices and tomato paste, stir well and sauté briefly.
- Pour in the chicken stock (I took the second approach … see my KB), bring to the boil and simmer over medium heat with the lid on for about 35-40 minutes (until the beans are soft).
- Then add the meat and let it steep for about 5 minutes. Season to taste with salt and possibly more Pul Biber.
- SUN KISS – Spice blossom mixture consists of: turmeric, nutmeg, cardamom, mother cumin, marigolds, orange peel, coriander, yellow mustard, sage, fenugreek, sunflower petals, sweet paprika, fennel, chilli, sea salt, rosemary, corn leaves, ginger, thyme
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