If you’ve read Munch Ministry‘s interview with me on Homecooks Spotlight, you’ll know that I grew up eating “a creamy chicken stew cooked using roux, red onions, potatoes and carrots”. You’re in luck, because I’m gonna share this family recipe today!
This is my favourite childhood dish. My aunt used to cook this often. I loved it because it is creamy and hearty.. the gravy is just perfect ladled over a plate of steaming hot rice. Years later, this dish also became Cheng Wu’s favourite (he is my little-st brother. We have a 14-year age gap) and he gets heart palpitations every time he sees this on the dinner table.
I have a funny story to tell about this dish. The siblings and I have known it as “goy see tu” since we were toddlers cos that’s what Ah-mm says it is, and you never question the cook. One day when we were all grown up, we sat around in the living room talking about random things, and the topic came to “goy see tu”. “Why the *** is it ‘goy see tu’?” We pondered, trying to solve the most mind-boggling mystery of the universe. We could understand “goy” cos obviously it means “chicken”, but “see tu”? See tu see tu see tu….. OMG S-T-E-W! “Goy see tu” is CHICKEN STEW! Eureka moment. I still rank this as one of the greatest discoveries of our lives.
Ah-mm used to cook this over the stove top. It took constant stirring because of the roux, and because she has a bad knee, she no longer cooks this anymore. My sister-in-law has mastered the dish – she cooks her version in the slow cooker for at least four hours. The gravy of the stew comes from the onions which are cooked till soft, melted and savoury. Off topic but I recently read from someone that red onions or “good” red/purple onions “can’t be cooked” and can only be eaten raw in salads. I nearly fell off my chair. Red/purple onions are sweeter and less pungent than yellow onions, and are excellent used as a base for soups, stews and sauces. They are definitely great in salads, but to say that they can only be eaten raw is stretching it.
The recipe below is for cooking in a pressure cooker. I like using the Philips All-in-One Cooker. It took me only 30 minutes to achieve the same rich, creamy and tender results (note that actual cooking time may vary due to model, heat source, size and quantity of food. you will need to add more water if your pressure cooker has a bigger capacity).