1
Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2
Cook 5 minutes or until chicken and vegetables are tender, stirring frequently.
3
Mix all together and stew until tender, stirring frequently to prevent scorching.
4
Fry, stirring frequently, approximately 15 minutes or until chicken is cooked through.
5
Add the flour and cook for a couple of minutes longer, stirring frequently.
6
Cook, stirring frequently, until vegetables start to brown, about 5 minutes.
7
Mix thoroughly and place in moderately hot oven for 20 minutes, stirring frequently.
8
Put in the meat, and cook half an hour, stirring frequently.
9
Place in a double boiler to heat, stirring frequently to blend.
10
Stew slowly, stirring frequently until it is as dry as possible.
11
Persevere, stirring frequently, to encourage it to melt through the cream.
12
Stew this very slowly for one hour, stirring frequently to prevent its scorching.
13
Add onion and garlic; cook, stirring frequently, until softened and fragrant, about 7 minutes.
14
Add the tomato puree and cook down for a further five minutes, stirring frequently.
15
Stir in scallion and cook, stirring frequently, until cream thickens slightly, about 4 minutes.
16
Add chicken and garlic; cook 3 minutes or until chicken turns white, stirring frequently.
