The beginnings of a beautiful fried stew, with chicken.
I used a homemade fresh vegetable and herb base and a couple tablespoons of @ fish sauce to season my skin on, organic chicken (neither alter the flavor of the stew in unusual any way), but because I don’t use maggi or white-maggi (pure msg) but want very flavorful food, I take additional, “non-traditional” steps. I also used a little dried shrimp and dried crayfish powder.
After seasoning my meat, I marinated it over night. Then I steam with enough water to make broth. I don’t cook it hard, because as you can see in this video, the plan is to fry it well.
I used Sun Coco by @oils which is an organic flavorless high heat oil to fry my chicken instead vegetable oil. I also added one piece of shallot (or you can use a quarter of an onion) in the oil to infuse the meat with flavor while frying. In the last frame, the almost pink meat you see is before frying and the liquid is the broth I saved for the final steps for my stew.