Kampong Chicken Stew

Kampong Chicken Stew

Meat, Poultry & Protein Naturegrade A

A comforting one-pot stew of kampong chicken gently simmered with vegetables, ginger and aromatics. The skin, bones and connective tissue naturally enrich the broth, creating a deeply satisfying whole-food meal without seed oils, stock cubes or unnecessary additives.

15 minutes Prep
60 minutes Cook
2Serves

Ingredients

  • 1 whole kampong chicken (about 1.2–1.5 kg), cut into pieces
  • 2 onions, cut into wedges
  • 2 carrots, cut into chunks
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, lightly crushed
  • 4 to 5 slices fresh ginger
  • 2 tomatoes, quartered
  • 200g mushrooms, halved
  • 750 ml to 1 litre water
  • 1 tbsp chicken fat, grass-fed butter or tallow (optional)
  • Sea salt, to taste
  • Freshly ground black pepper
  • Spring onion or coriander, to finish

Cooking Method

  • Heat a heavy pot over medium heat. Add chicken fat, butter or tallow if using.
  • Place the chicken skin-side down and brown gently for 4–5 minutes, allowing some natural fat to render.
  • Add onion, garlic and ginger. Cook for 2–3 minutes until fragrant.
  • Add carrots, celery, tomatoes and mushrooms.
  • Pour in enough water to mostly cover the ingredients and bring to a gentle simmer.
  • Cover, reduce to low heat and simmer for about 50–60 minutes until the chicken is tender and the broth is rich and flavourful. Avoid vigorous boiling.
  • Season with sea salt and black pepper. Finish with spring onion or coriander and serve with plenty of broth.

Metabo Principles

  • Whole-food, protein-rich cooking built around skin-on, bone-in kampong chicken.
  • Natural chicken fat is retained for flavour and satiety rather than replaced with industrial seed oils.
  • Gentle simmering draws flavour from the bones, skin and connective tissue while vegetables and aromatics support the meal.
  • No UPF, refined carbohydrates, added sugar or unnecessary additives.

Useful Tips

  • Keep the skin on and don’t skim away the natural chicken fat.
  • The broth is part of the meal, not a by-product.
  • Refrigerate leftovers overnight and the broth may become naturally gelatinous.
  • Reheat gently for an easy next-day meal.

Ingredient Substitutions

  • Kampong chicken → Free-range whole chicken
  • Chicken fat → Grass-fed butter or beef tallow
  • Mushrooms → Shiitake or oyster mushrooms
  • Celery → Daikon or additional carrot
  • Coriander → Spring onion
  • Fresh tomatoes → Good-quality whole peeled tomatoes