Thursday, 13 August 2015

Sweet Chicken Stew using Stevia

Every culture, say, every household (on the micro level) has their own version of any dishes.  While others cook sweet and sour dishes like the Chineses' do, my siblings and I grew up to this this sweet dish that is often cooked by Mami on special occasions.  She calls it sweet and sour, but since sweetness overpowers her dish most of the time, I'm calling it a sweet stew. 

Mami cooks this dish with pork, potatoes, and pineapples, but without saging na saba (plantain).  For my version, I am omitting the pineapple and adding the plantain instead.  I love Mami's sweet pork stew when I was young, that I often look forward to it,  wishing that there's a special occasion so she'll cook one.

Now that I am an adult, I also don't cook this often.  I cook it only once in a blue moon when I feel like cooking something sweet and orange in color that does not involve tomato sauce, tomato paste, or any tomato products.

Note:  For this recipe we used stevia, if you don't have it or you prefer to use the regular sugar you can go ahead with it.  Feel free to use 1 tbsp (or to taste) of brown or white sugar instead of stevia.  You can also make use of your regular salt instead of the low-sodium alternative



Chicken thigh - 1kg (10pcs)
Carrots, diced - 1 or 2 medium size
Saging na saba (plantain) - I used the cooked and frozen type
Garlic, crushed - 5 cloves
onions, diced - 1 medium
Banana catsup - 2 cups
Stevia - 2 tsp or to taste
Low Sodium Salt to taste
Black pepper powder
Olive oil - 1tbsp
Water - 2 cups

Cooking Procedure: 

1. Heat oil in a pot and saute garlic and onion until aromatic
2.  Toss in the chicken and stir-fry until the chicken slices almost turn brown  and frying in their own fat
3.  Pour in the water, banana catsup, brown sugar, 1 1/2 tsp of salt, and black pepper powder.  Bring to a boil.  Continue simmering for 25 minutes.   Add water as needed
4.  Throw in the plantain and the carrots. Continue cooking under low fire for another 5 minutes or until the carrots soften 
5. Adjust taste as needed by adding more sugar and/or salt.  Continue cooking until most of the liquids evaporated leaving only a not-so thick sauce

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