2 packets of chicken fillet (I bought mine from NTUC) - remove the tendons and cut into bite sizes
3 large potatoes, peel and cut into chunks
2 carrots, peel and cut into chunks
3 sticks of celery, remove the fibers and slice
1 pack of white button mushrooms, remove stalk, clean and slice
1 yellow onion, diced
2 bay leaves
2-3 small chicken carcasses
2-3 cloves garlic, wash and leave peel on
plain flour or cornflour
1 tablespoon butter
1 litre water
Marinade for chicken (quantity is estimated only, go with your instincts):
2 tablespoons chicken marinade
a few dashes of black pepper
a few dashes of garlic powder
1 tablespoon oyster sauce
dash of sesame oil
Instructions
Place the chicken carcasses in a pot of water and bring to a boil. Remove the chicken carcasses and place them in a soup bag together with the garlic cloves.
Place the soup bag into a slow cooker together with the potatoes, carrots, celery, bay leaves and water. Cook on high for 3-4 hours. Do the following steps only after this stock is done.
Add butter to a pot and melt it. Add diced onions and sweat them.
Add the mushrooms when the onions have softened more or less. If you need to, add just a little stock to prevent the mushrooms and onions from burning.
Add the chicken fillet and stirfry with the mushrooms and onion for a minute.
Add the potatoes, carrots and celery from the slow cooker into the pot and pour in just enough chicken stock to cover the ingredients. Store the rest of the stock for future use.
Bring to a boil then simmer on low heat for 15-20 minutes.
Add flour to thicken the consistency of the gravy if necessary and add more seasoning if it's not salty enough.
Serve with crusty bread or rice.
Notes
You may substitute the butter with oil but it will affect the taste of the stew.
Recipe by at https://simplymommie.com/2012/10/easy-chicken-stew-recipe.html