Thai Chicken Stew Recipe (Sa Too Gai)

• 2 large chicken legs
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground pepper
• 1/4 cup flour
• 3 tbsp cooking oil
• 1 cup chopped carrot
• 1 cup chopped potato
• 1 cup peeled tomato
• 1 cup sliced onion
• 2 tbsp tomato puree
• 3 bay leaves
• 2 tbsp sugar
• 2 cloves finely chopped garlic

Special Cooking Equipment Used

• pot with lid
  

Cooking instructions

Step 1: Add 2 chicken legs to a mixing bowl, along with 1/2 teaspoon of ground pepper and 1/2 teaspoon of salt. Rub the pepper and salt into the chicken, and leave to marinate for about 30 minutes.

Step 2: After 30 minutes, pour in 1/4 cup of flour and make sure the chicken legs are coated in flour all over.

Step 3: Next heat about 3 tbsp of cooking oil in a pan, and lightly fry the chicken legs until they brown off on the outside. Once they are brown enough, place the chicken legs into a pot along with 1 cup of chopped carrots, 1 cup of chopped potato, 1 cup of sliced onion, 3 bay leaves, 2 cloves of finely chopped garlic, 2 tbsp of sugar, 1 teaspoon of salt, 2 tbsp of tomato puree, 1 cup peeled tomato, and 3 1/2 cups of water. Gently mix everything together, then bring the stew to the boil and let it boil for about 5 minutes. Then lower the heat to a low heat, place a lid on the pot, and let the stew simmer for 30 minutes.

Step 4: After 30 minutes, the stew is ready! Serve in a bowl with some steamed rice, and enjoy!