Vietnamese Chicken Drumsticks Stew

In the Vietnamese cuisine, beef stew (Bo kho) is very famous among the Vietnamese people as well as the tourists who visit Vietnam.  I love this dish too, but my diet does not allow me to eat beef.  So the chicken drumsticks that I use as a substitute for beef works out very well. The cooking method and ingredients for this stew are the same as if made with beef; however, this recipe can be enjoyed as a healthier substitute.

Ingredients:

10 chicken drumsticks

Marinade ingredients:

1 tbs chopped lemongrass

2 garlic cloves, minced

2 shallots, chopped

1 tbs minced ginger

1 tsp 5 spice

1/4 tsp ground cinnamon

1/2 tsp paprika

1 tsp turmeric

1 tsp chilli flakes

2 tbs soy sauce

2 tbs peanut oil

Other ingredients:

1 medium white onion

2 carrots

1 cinnamon stick

3 star anise

1 tsp ginger, chopped

1 garlic clove, minced

1 stalk lemongrass cut into 3 inch lengths and bruised

1 tomatoes, seeded and finely diced

1 tbs sugar

1 tsp salt

1 tsp Korean chili powder

2 tbs oil

1 cup chicken broth

Serve with chopped basil, cilantro, green onions, lemon wedges, and fresh chilli.

Directions:

Soak the chicken drumsticks in a salt, vinegar, and water mixture for a few hours. 

Drain and cut each chicken drumstick in half.

  Place the halved chicken drumsticks in a large container and add all the marinade ingredients. Marinate the chicken overnight or for 4 hours.

Cut the white onion in half. Then chop one half into pieces and the cut the other half into wedges and set aside.

Peel carrots and cut diagonally into 2 inch lengths and set aside.

Heat oil in a large pot and start browning the chicken (reserve the marinade).

Heat oil in another pot. Add chopped onion pieces, garlic, ginger, and Korean chili 
powder (stir and cook for 1 minute).

 Add diced tomatoes, sugar, and salt (this method is done to make a bright red color for the stew).  Cook until you are happy with the color.

  Pour this onto the chicken.  Add the bruised lemongrass, star anise, cinnamon stick, and the chicken broth with the reserved marinade.

Bring to boil and cook for 20 minutes. Add the sliced carrots. Adjust the seasoning with more sugar, salt, or fish sauce.  Cook until the chicken and carrots are tender.  Add the white onion wedges.

 Cook for an additional 5 more minutes (total cooking time should be about 40 minutes).

This stew is now ready to serve. It can be served with rice, noodles, or bread. Do not forget to sprinkle with the fresh chopped herbs that are listed above.