This is a recipe from the BoBA House (BoBA stands for "Bedlam on Baltic Avenue", and the BoBA House is my house), handed down from my mom, who got it from my grandparents...and so on.
Ingredients:
1 tablespoon garlic
1 tablespoon canola oil or olive oil
1 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons oyster sauce
1 teaspoon or 1 cube Knorr Chicken Boullion
2 whole bay leaves
1 can tomato sauce
1 cup water
2 potatoes, each sliced into eighths
1 bell pepper, cut into eights
2 whole carrots
2 whole celery
1/2 of a whole onion, finely chopped
1 pound deboned chicken breast strips
2 chicken thighs
2 chicken wings
2 chicken drumsticks
3 strips maple-smoked bacon
1 whole Aidells's sausage link (preferably Chicken & Apple)
1 cup raisins, for garnish
1. Saute garlic, onions and oil in large pot. Add black pepper and salt. Saute for five minutes.
2. Add chicken and fry until lightly browned.
3. After two minutes, add bouillion, tomato sauce, water, oyster sauce and bay leaves. For best results, use the can as a makeshift cup and place bay leaves across from each other.
4. Let boil for 20 minutes under medium heat.
5. Slice carrots into 1" thick pieces, one bell pepper into eighths and two potatoes into eighths each.
6. Fry bacon strips for five minutes, then cut into 1" x 1" pieces. Set aside.
7. Cook Aidells' sausage for two minutes, then cut into 1"-thin pieces. Set aside.
8. After 20 minutes pass, add bell pepper slices, carrots, potatoes, and sausage. Boil for 15 minutes.
9. Let stand before adding raisins and bacon. This dish is best eaten with brown rice. Serves 4-6.
ALSO...
If you prefer to use beef, tenderize 2 pounds of top round for 1 hour (30 minutes with a pressure cooker), then cut into strips. Keep in mind that this will turn the dish into "caldereta," a steak variant of BoBA Stew #1
If you prefer to use pork, tenderize 2 pounds of loin for 30 minutes, then cut into strips. Make sure to use the leanest portion of loin available from your local butcher.
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