Three big pieces of Chicken breasts (you can also use other meats, instead)
One big carrot
5 Slices of ginger
Five cloves of garlic
Pinch of paprika if you like
One stick of cinnonmon
Turmeric (optional) enough to turn the stew slightly yellowish as seen in the picture.
One small can of coke (I learned from a Filipino lady that any soda—carbonated drink, such as coke or sprite can be used in the stew to tenderize the meat and add nice taste to the stew.)
1/2 cup of soy sauce
Enough water to cover the ingredients
First, boil the chicken breasts in a pot of hot water until it is mostly cooked inside (Save the broth for chicken soup).
Then take out the chicken breasts, and then cut them into big pieces.
Then put these chicken pieces into an empty pot, add cut carrots and potatoes, and four shelled boiled eggs (optional).
Then, add these seasoinings into the pot: a small can of coke, ginger, garlics, cinonmom stick, turmeric, paprika (or two fresh or dry chilis), a half cup of soy sauce, two table spoons of venigar. Then add enough water to cover all these ingredients. Let them boil and then turn down the fire and continue to simmer with lid on for at least 30 to 45 min.
At the end add some corn starch water, which I used about two large spoons of corn starch and mixed it well with some water until it is creamy. It is used to thicken the broth a little bit (optional).
Eat this dish with another stirred fried vegetable dishes over rice (see the picture below).
Here I eat the stew with the green beans and mushrooms. Just cook the veggies with garlic and oil. It is very simple: first heat up some oil and add chopped garlic and shortly add the veggies. Don’t overcook it. Lastly just add salt and pepper. You have a nice veggies to go with the stew. You can stir fry any veggies this way.