A Very Filling Meal Of Eurasian Kristang Stew

This is a Eurasian style stew, cooked with chicken, loads of vegetables and quite a bit of spices. If you like the taste of spice, this dish is made for you. But if not, stay away. It can be served either with rice or bread, or by itself as a meal on its own too, with its protein and carbo packed ingredients.


  • Chicken, 1/2, chopped up into pieces
  • Light soy sauce: 2 tbsp + 2 tbsp + 2 tbsp
  • Ground white pepper: 1 tsp
  • Onion: 1.5 sliced + 1/2 quartered
  • Cinnamon stick: 1
  • Clove: 5
  • Star anise: 1
  • Cardamom pod: 1
  • White peppercorn: 5
  • Water: 450ml
  • Carrot: 1, peeled and cubed
  • Potato: 1, quartered
  • Cabbage: 1/4, sliced
  • Salt: 1 tsp
  • Coriander: 1 stalk, chopped


  1. Marinate chicken with 2 tbsp light soy sauce and ground white pepper.
  2. Heat oil in wok. Fry 1.5 sliced onions with cinnamon stick, cloves, star anise, cardamom pod and white peppercorns till onions are browned.
  3. Add in the chickens and 2 tbsp light soy sauce. Fry 1min.
  4. Add water, carrots, potato, cabbage and 1/2 quartered onions. Leave to simmer for 15min till ingredients are softened.
  5. Stir in 2 tbsp light soy sauce and 1 tsp salt.
  6. Garnish with coriander to serve.


  • I actually added in a few leaves more of cabbage into the stew and at an earlier step of the cooking process than what was recommended in the recipe (which is supposed to be at the last step). I love the cabbages really soft, and the boy likes it too!


  • This recipe was kindly adapted from Quentin Pereira’s Eurasian Heritage Cooking.

4 persons

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