Good morning, dear friends 
Ah, this is my husband’s favourite comfort food from his childhood – every time I cook this, he will rush home immediately from work for dinner and have one big serving of freshly, cooked rice to go with it. Just this one dish is enough for him and he doesn’t even go for the other dishes that I had cooked. 
For a slow-cooker version of this recipe, visit my dear blogger friend, sweetrosie’s, site HERE .
Freshly cooked, hot, steamy Onion Cinnamon Chicken Stew – yummy!
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Now, this dish is extremely easy to cook – it is the simplest of all my recipes – there are just a few ingredients required, but the chicken stew is so full of flavour and tender. Best is, there is only one pot to wash if you are cooking it in a Corningware casserole like I did. Usually on those days when I really don’t feel like spending a long time cooking in the kitchen, I would cook a large batch of this chicken stew and have a simple vegetable stirfry on the side, and of course, a bowl of nourishing soup. Fortunately, all my kids go crazy over this dish, too.
This recipe is dedicated to Nic and her 2-year old son and I hope this yummy stew will whet her son’s appetite! 
Here is a pictorial recipe to make it easier for you to cook this dish.
Simple Delicious Onion Cinnamon Chicken Stew
Ingredients and Method -
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3 large, whole chicken legs (they are more tender, but you can use 1/2 a large chicken also) -
chopped into bite sizes….marinate with 2 tbsps of oyster sauce, 2 tbsps of soy sauce, 1 to 2 tbsps of black soy sauce, 1 tsp salt, a few shakes of white pepper
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1 large cinnamon stick (smashed into smaller pieces), 4 large potatoes (cut into wedges or chunks), 5 large onions (peeled and sliced). The more onions, the better!
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I like to use a Corningware casserole to cook this dish so, there is one thing less to wash.
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Heat up about 2 tbsps of vegetable or olive oil. Pour in the chicken together with the marinate and ctir for about 3 minutes. This step is to seal in the chicken juices to make the chicken tender. There will be some browning at the edges of the casserole and you have to be careful to scrape the sides down to prevent burning.
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Tip in the plate of potatoes, onions and cinnamon stick. Add in 1 tbsp salt, 2 tbsp oyster sauce and mix all the ingredients thoroughly, about 3 minutes.
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Add in about 2 cups of water – until the water level reached half the chicken and potatoes….stir to mix thoroughly and bring to a boil.
Lower heat to low and simmer chicken stew for about 40 minutes….be sure to stir every few minutes for even cooking as the water does not cover everything.
At the end of the cooking time, check the gravy to see if it is thick enough. If not, then use a cornstarch-water mixture to thicken it further.
Check the taste of the stew and adjust with more salt or soy sauce to your preference.
Voila! Your simple yummy onion cinnamon chicken stew is ready. If your family can hang on a bit longer before you serve this (because the smell of this stew is so aromatic and appetising while you are cooking it), let the stew stand for about 30 minutes to 1 hour, so that the flavours are all totally infused.
I hope your family will love this chicken stew as mine does!
Bon Appetit!
sweetrosie said,
November 27, 2008 @ 3:37 PM
I can understand why your husband rushes home for this – it looks and sounds absolutely delicious.
Your recipe pictorial is brilliant, very nice, like browsing a magazine recipe
My dear little sister heads back to the UK tomorrow so a big pot of your family comfort food might be just the thing. I will take much pleasure in thinking about you as I make and serve it
**hug**
digital_foodie said,
November 28, 2008 @ 3:09 AM
Thanks for sharing this recipe of a delicious chicken dish that I will certainly have a go at making, hope adding a few shitake mushrooms and splash of
Chinese rice wine will not detract from flavour of end dish.
Being a novice in cooking, I tend to go for the simpler less time-
-to-prepare type of dishes and I have BTW made with a limited degree
of success – but not always- a simplified version of “lor pak koh” that along with the more favoured “wu tau koh” I occasionally used to consume as street food for breakfast before heading for school in KL. Happy eating memories.
Nic said,
November 28, 2008 @ 5:10 AM
Hello again lovely Choesf.
As soon as Josiah and Chloe are asleep, I’ll be busy in the kitchen preparing & marinating! 
Thanks ever ever so much. I’m definitely looking forward to tomorrow’s meal. Hugs from London x
happyhomemaker88 said,
November 28, 2008 @ 8:06 AM
Hi there, dear sweetrosie
How lovely – your little sister from the UK is visiting you. You and your mom must be so happy. Hope my family’s comfort food of this chicken stew helps to comfort you, too. {{{Big comforting hugs for you as well}}}.
Hmmm…all the talk about this chicken stew is making me drool also, I think I will cook some for tonight. I need to go shopping at the wet market in a little while and I was wondering what I am going to cook today. It’s very funny how things go at the wet market – whenever we lady shoppers see someone talking about cooking or recipes, we would all gather around to listen so that we get some inspirations or ideas on what to cook. Often I also overhear other ladies asking the meat or vegetable seller – “I don’t know what to cook today lah”.
Do have a relaxing weekend tomorrow!
With prosperity and best wishes,
choesf
happyhomemaker88 said,
November 28, 2008 @ 8:11 AM
Hello there, dear digital_foodie
Yes, I remember when I was a kid, I used to eat those fried blocks of “loh bak koh” also. I forgot to mention in my recipe for this yesterday to you that when I make the radish cake, I like to put lots of white pepper in it, just so it tastes like those kuih that we eat. But the pepper is optional.
Yes, shitake mushrooms and rice wine can be added to change this into another chicken stew but I would omit the cinnamon stick as I’m not sure how that will go with the flavour of the “earthy” mushrooms. Perhaps, you can try this out and let me know.
Have a good rest this weekend!
With peace and harmony,
choesf
happyhomemaker88 said,
November 28, 2008 @ 8:23 AM
Good morning from KL, dear Nic from London
Ah, I was wondering where you were from as it sounded like you were living overseas. I’m happy to “know” you, Josiah and Chloe, too, along with all the visitors that have commented here. In case the cinnamon flavour may be too strong for Josiah (I think he is the one that is 2 1/2 years old?), you may like to cut down the amount of cinnamon stick for your first try at this stew.
You have a good weekend with your loved ones!
With peace and happiness,
choesf
rozalia said,
November 28, 2008 @ 4:46 PM
Hi there choesf!
Cinamon and chicken is my daughter’s favoured combination. Thanks for sharing.Hugs from Romania,rose
A Pictorial Recipe - Simple Delicious Onion Cinnamon Chicken Stew … | catveranda.com said,
November 28, 2008 @ 6:33 PM
[...] Read the original here [...]
Nic said,
November 29, 2008 @ 1:50 AM
It was simply delicious, just like you said! Thank you once again
digital_foodie said,
November 29, 2008 @ 4:17 AM
Are you quite sure you won’t want to add garlic?
happyhomemaker88 said,
November 29, 2008 @ 3:36 PM
Te Pups, dearest Rose!
I’m glad this is similar to Ina’s favourite chicken and cinnamon dish. The recipe here is easy for you to cook as well. Have a good weekend and a speedy recovery in you flu!
Many Bises,
choesf
happyhomemaker88 said,
November 29, 2008 @ 3:37 PM
Thank you for your feedback, dear Nic, I’m glad you like the taste of this chicken stew. Have a lovely weekend with your family!
Cheers!
choesf
happyhomemaker88 said,
November 29, 2008 @ 3:39 PM
Yes, I’m quite sure I don’t want to add garlic to this dish, dear digital_foodie.
I am sticking to my late mother-in-law’s recipe and this was exactly how she had cooked this dish for my husband. Otherwise, if I modify the recipe, he would say it just doesn’t taste like his mom’s recipe! 
Have a wonderful weekend!
Cheers!
choesf
digital_foodie said,
November 29, 2008 @ 7:06 PM
How on earth did ” Epicurean” get in, re earlier post, didn’t type
it at all.
digital_foodie said,
November 29, 2008 @ 7:13 PM
A ReSend
Simple stewed chicken dish reminds me of my austere student
days in UK when I used just chicken (browned), onions, soya sauce, water and cornflour for thickening, sometimes
tomatoes thrown in, alternatively would use a cheaper cut
of meat like New Zealand neck of lamb, had a bit of smell
so needing a good application of ground white pepper to
counteract it. Usually hot chilli sauce to accompany with
plenty of jasmine rice.
digital_foodie said,
November 30, 2008 @ 12:29 AM
I was wondering if my cast-iron Le Creuset is preferable to my
corningware in preparing this dish in view of high temperature
required to sear the meat.
Point taken about what you said about incompatibility of shitake
mushrooms with cinnamon.
happyhomemaker88 said,
November 30, 2008 @ 3:02 PM
Happy Sunday, dear digital_foodie
Heheh, I only used my Corningware because I didn’t want to wash too many things….so, you can use your cast iron Le Creuset. Yesterday, I cooked this dish again and because I had more time, I browned the onions first (in a wok) and then the chicken pieces separately…..before putting them to simmer in my Corningware.
I don’t know how “Epicurean” posted your comments…must be spybots here!
Anyway, I had deleted it.
Most of the times, I cook really simple dishes with ingredients that don’t cost a lot….in the end the simplicity of those food brings back find memories. I took a picture of my simple Friday dinner menu, and I will put that up here shortly.
For our Sunday lunch, I cooked wantan noodles with mushroom & minced pork gravy, accompanied by a bowl of soup with pork & prawn dumplings (Sui Kow).
Thank you for sharing with us your food memories during your uni days!
Have a relaxing Sunday!
With peace and harmony,
choesf
digital_foodie said,
December 1, 2008 @ 2:46 AM
Corningware is breakable as a pan of mine did on impact whereas Le
Creuset cookware will not even chip if dropped from a height and they will
literally last you a lifetime not to mention its unrivalled, outstanding heat-retentive properties – the creme de la creme of cookware as
some would say.
*Dim sum
Adore all manner of dumplings including wonton but find the individual wrapping process tedious and time-consuming, the
Italians have a simple gadget for making ravioli at 18 or so at a time,
is there such a gadget for us aficionados of dumplings who want to make them fairly quickly? I have a cheap gadget for making dumplings or curry-puffs singly but this is not what I have in mind.
Your illustrations are great in assisting to understand and visualise both the
preparation and cooking processes. Keep it up.
digital_foodie said,
December 3, 2008 @ 7:32 AM
Who said anything about my having gone to “uni”, could have been a student at trade school for prospective cobblers for all you know”.
Where are the pics you promised?
LOL
happyhomemaker88 said,
December 3, 2008 @ 7:46 AM
Hi there, dear digital_foodie
I will post the pictures here as soon as possible – my daughter has ran off with the camera on a trip.
Have a lovely day!
choesf
digital_foodie said,
February 9, 2009 @ 7:48 PM
Okay, I suppose, to add a dash of rice wine to the marinade, will you do a recipe for popiah that
I never tire of eating when in Malaysia.
happyhomemaker88 said,
February 11, 2009 @ 2:22 PM
Good to see you back, dear digital foodie
Yes, a dash of rice wine to the marinade will be good. I have a Popiah recipe HERE.
Happy Cooking!
With peace and harmony,
choesf
tintin said,
March 10, 2009 @ 5:57 PM
Thank you so much for this wonderful recipe, I cook it this morning and my kids simply love it so much. It’s really a comfort food and very yummy !! Check out my blog for my cooking … Thanks again!
happyhomemaker88 said,
March 11, 2009 @ 9:27 AM
Hi there and welcome, dear tintin
Thank you for your lovely comments. I’m glad your kids love this chicken dish, too!
Wow, I love your blog with good, clear photos and recipes – I’ll be sure to visit there more often for cooking ideas.
Happy Cooking!
With peace and joy,
choesf
manila said,
April 14, 2009 @ 3:08 PM
Again a good recipe choesf,
I will try it. I don’t use chicken with the skin, so I guess my cooking time will reduce a bit. Nice recipe.
Thanks for the link.
happyhomemaker88 said,
April 14, 2009 @ 8:41 PM
Thank you for your compliment, dear manila. Hope your family will love this chicken stew, too!
With peace and joy,
choesf
KY said,
October 10, 2009 @ 3:23 AM
Hi, this recipe will be great for my Le Creuset which is now in my basement as it is hardly used. I love that it is so simple to cook, perfect for those days when I don’t have the mood to cook but my family’s got to eat!
Thanks!
happyhomemaker88 said,
October 10, 2009 @ 11:07 PM
Hi there, dear KY
Yes, this is a simple one-pot recipe that children would love…hmmm, I have been hearing a lot about Le Creuset, I must find out more about it.
Do have a lovely weekend!
With best wishes,
choesf
KY said,
October 20, 2009 @ 4:10 AM
Hi, I cooked this today and it *is* yummy! When you said it smells so aromatic and appetizing I was doubtful as I’ve cooked chicken and potato stew before and it’s only ‘alright’ but you’re right, it does smell and taste very good. The cinnamon is a very powerful spice indeed!
Now I have to cook a veg dish but I don’t have soup, alas! 
P.S. I did cook it in my Le Creuset and it’s good, no burning.
happyhomemaker88 said,
October 20, 2009 @ 9:58 PM
Hi there, dear KY
I’m so glad your family liked this dish, too. Yes, the cinnamon stick somehow give the usual chicken potato stew an extra level of flavour, plus the onions added much natural sweetness. Heheh, I really must go and check out the Le Creuset cookware.
With best wishes,
choesf
juliet khoo said,
October 12, 2009 @ 9:48 PM
Thank you so much for this recipe, it taste yummy and easy to cook.
My whole family enjoyed this dish, and i have cooked this dish a couple of
times and have shared this recipe with some friends.
happyhomemaker88 said,
October 13, 2009 @ 9:04 AM
You are most welcome, dear Juliet…I’m glad your family loved this dish, too.
Do have a lovely week!
With best wishes,
choesf
yen1908 said,
October 16, 2009 @ 3:38 PM
Hi choesf
I have been cooking this without the onion and cinnamon. I have all these ingredients, so will be trying this out soon.
Thanks for sharing this.
yen
happyhomemaker88 said,
October 17, 2009 @ 9:38 AM
Hi there, dear yen1908
Thank you for trying out this recipe. When I grew up, I also only know of the “Chicken & Potato” stew and it was only when I got married, I learned of this Cinnamon-style stew from my mother-in-law…a heritage recipe from her family. Now, my children love it, too, and I just need to cook this one dish, plus a vegie and soup.
Hope you like it as some people don’t like the cinnamon flavour.
Do have a wonderful weekend with your family!
With best wishes,
choesf
yen1908 said,
October 20, 2009 @ 1:40 PM
Hi choesf
The aroma of the cinnamon drew my hubby from his room to the kitchen, hmmm…..asking what time was dinner last sunday! we just could not wait for the stew to be cooked and lapping it up! Wow, it was yummy! Thank you for sharing!
Just make me have cravings for cinnamon rolls (do you have any recipe for this?), stewed pork and stewed duck soon.
Do have a wonderful week ahead, take care
yen
btw last saturday cooked bee hoon with tau gay & mushroom, curry potatoes with carrots, beijing cabbages, brinjal, long beans, to top it with steamed chicken. yummy!
hehe, how to slim down hor!
happyhomemaker88 said,
October 20, 2009 @ 10:11 PM
Hi there, dear yen1908
Wow, your family also enjoyed this chicken dish, too…so happened visitor KY also cooked this with success. Yes, it is very aromatic and when it is being slowly stewed, the whole neighbourhood gets wonderful whiffs of its fragrance.
I love cinnamon rolls, too, and I have been wanting to make them but I have not tried out any recipes yet. Yesterday, I saw one that sounds simple enough to make at home – READ HERE. Karo Syrup is Corn Syrup, I think.
I have a yummy Stewed Pork Belly With Garlic HERE…easy to cook one pot dish, delicious and healthy because of the large amount of garlic used.
Wah, you certainly have been cooking up a storm on Saturday….makes me want to eat those dishes. The weather here in KL has been really hot and humid and I have been cooking simple, one dish meals. Yesterday, I made my family’s favourite Cottage Pie (recipe HERE) , with a cold Cucumber Salad.
Heheh, drink Fruit Enzyme to slim down, especially Grapefruit Enzyme.
You have a lovely week, too!
With best wishes,
choesf
chinchyesek said,
December 31, 2011 @ 10:40 PM
Hi… am back again…. hope to try making this dish with and w/out
addition of star anise….. would it not be better to brown the meat
first w/out addition of the sauces?….would adding ginger conflict
with flavour?
happyhomemaker88 said,
January 1, 2012 @ 6:24 AM
Hi there, dear chinchyesek
Happy New Year! Yes, this recipe can be modified the addition of ginger if you like. Yes, browning the meat first will make it more aromatic for sure. I have not used ginger before as I wanted to follow this recipe closely because it’s my late mother-in-law’s heritage recipe.
With best wishes,
choesf
Piyali said,
September 11, 2012 @ 10:28 PM
Hi, made this recipe today, it was excellent. Followed you ditto, won’t change abit next time. Thank you.
happyhomemaker88 said,
September 12, 2012 @ 3:45 PM
Hi there, dear Piyali
Thank you for your feedback on this recipe! I’m glad you like the taste! It’s so easy to cook with so few ingredients, and yet, the taste is fantastic. Now, my mouth is watering and I may just cook this tomorrow as it has been 2 months since I made this for my family.
Do have a wonderful day!
With best wishes,
choesf