Singaporean Chinese Style Wheat Stew

Ingredients

While the original Chilean Olla de trigo is a hearty wheat stew with a focus on meat and vegetables, this Singaporean Chinese adaptation adds a unique twist. The Singaporean Chinese Style Wheat Stew incorporates aromatic spices and herbs commonly found in Singaporean cuisine, giving it a distinct flavor profile. The dish also uses different cooking techniques to infuse the flavors into the wheat grains, resulting in a delightful fusion of flavors. We alse have the original recipe for Olla de trigo, so you can check it out.

• 2 cups (400g) wheat grains 2 cups (400g) wheat grains
• 500g boneless chicken thighs, cut into bite-sized pieces 500g boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Rinse the wheat grains under cold water and drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, grated ginger, and sliced chilies. Sauté until fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until browned.
4. 4.
   Stir in the curry powder, turmeric powder, and cinnamon stick. Cook for another minute to release the flavors.
5. 5.
   Add the wheat grains to the pot and stir well to coat them with the spices.
6. 6.
   Pour in the chicken broth, coconut milk, soy sauce, and fish sauce. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the wheat grains are tender and have absorbed the flavors of the broth.
8. 8.
   Serve the Singaporean Chinese Style Wheat Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Wheat grains — Make sure to rinse the wheat grains thoroughly to remove any impurities before cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Curry powder — Adjust the amount of curry powder according to your spice preference. Add more for a bolder flavor or reduce for a milder taste.
• Chicken broth — Use homemade chicken broth or low-sodium store-bought broth to control the saltiness of the stew.
• Fresh cilantro — Add the fresh cilantro just before serving to retain its vibrant flavor and aroma.

Tips & Tricks

• For a spicier version, add more red chilies or a dash of chili powder.
• If you prefer a thicker stew, simmer the dish uncovered for the last 15 minutes to allow some of the liquid to evaporate.
• Feel free to add vegetables like carrots, potatoes, or bell peppers to the stew for added texture and flavor.
• Serve the stew with steamed rice or crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Singaporean Chinese Style Wheat Stew hot in individual bowls. Garnish each serving with a sprinkle of fresh cilantro for a burst of freshness. Accompany the stew with steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, place a cinnamon stick on top of each bowl of stew. This adds a touch of elegance and serves as a reminder of the warm and comforting flavors infused in the dish.