Stewed chicken in pate (Gà nấu patê)

Ingredients (serves 2-3):
- 500g chicken, cut into pieces or 5 whole drumsticks, cut into 4 pieces each
- 2 medium potatoes, cut into 4-6 pieces each
- 2 carrots, cut into slices of 1-1.5cm thick
- 100g straw mushrooms
- 100g pate
- 1l coconut water
- 3 onions, 3 garlic cloves
- A fine amount of red food coloring
- 1/4 tsp sugar
- Salt and pepper to taste
- (1tsp of corn flour / tapioca flour / multi-purpose flour for thickness)

Procedure:
- Season chicken pieces with onion, garlic, salt, sugar, pepper and red food coloring. Keep for 15-20 minutes.
- Mix pate well with coconut water.
- Stir-fry seasoned chicken in a pot over medium heat until color is changed. Pour coconut water and pate in. Wait for the pot to boil and then lower the heat.
- Throw in cut potatoes and carrots. Cook over low heat for 20 minutes or until the meat and potatoes and carrots soften.
- Throw in mushrooms and cook over low heat for another 5 minutes. Mix 1 tsp of flour with 50 - 75ml of cold water and pour in the soup for thickness.
- Adjust flavour if necessary. Add pepper and serve.

Note: Pork liver pate and chicken liver pate will give different tastes. Cook chicken longer if kampong chicken is used.