A warm stew is perfect for the cold winter days ahead. This hearty Chinese chicken stew combines carrots, onions, and potatoes flavored with ginger, star anise and soy sauce, making a wonderful warm meal.

2 lbs. boneless skinless chicken breasts
¼ tsp salt
2 large carrots
1 large russet potato
1 small yellow onion
1 inch piece fresh ginger
1 tbsp peanut oil
½ cup soy sauce
2 tbsp sugar
2 tbsp shao hsing wine
2 to 3 cups beef broth
3 star anise
3 tbsp cornstarch

1. Remove as much fat from the chicken as possible. Then cut it into 1 inch to 1 ¼ inch chunks. Sprinkle the pieces of chicken with salt and set them aside while preparing the other ingredients.


2. Peel the carrots and rinse and dry them. Then cut them into pieces about the same size as the chicken.


3. Peel the potato and cut it into 1 ½ inch chunks and set them aside.


4. Peel the onion and slice it into 1 inch pieces.


5. Peel the ginger and slice it into about6 to 7 slices.


6. Next, in a large pot (I usually use a le cruset enameled cast iron pot for this recipe) heat the oil on medium high.


7. When it’s hot, add the onions, lightly salt them, and let them cook until soft, about 1 minute.


8. Then add the chicken and let it slightly brown with the onions, about 5 minutes.


9. Then add the ginger, soy sauce, sugar, shao hsing wine, and star anise. Stir everything thoroughly and then add the carrots, potatoes, and beef broth, making sure that everything is submerged in the liquid.


10. Bring everything to a boil then cover and simmer for an hour, or until the carrots and potatoes are soft.


11. While the stew is simmering mix the cornstarch with a little cold water just until it dissolves. This is going to be used to thicken the stew.


12. Once the potatoes and carrots are soft, give the stew a stir so that it stops boiling. Then add the cornstarch mixture, turning the heat back up to high, while stirring until the stew slightly thickens. If you want a thicker consistency you can simply add more cornstarch, just remember to mix it with a little water first.


13. When it reaches your desired consistency then it is ready to serve, enjoy.