Sus Hive Recipe Library

Doro Wat

Chef/operator production sheet for Doro Wat. Use this page for station prep, service setup, holding decisions, and catering execution. Doro Wat has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Doro Wat

Ethiopian chicken stew with berbere, long-cooked onions, and boiled eggs.

Yield: large stew batch
Style: chicken stew
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Stew Base
  • 4 medium red onions, finely diced
  • 3/4 to 1 cup vegetable oil
  • 2 Tbsp garlic, minced
  • 2 Tbsp ginger, grated
  • 1/2 cup berbere spice
  • 2 Tbsp tomato paste, optional
  • 2 Tbsp kibbeh or spiced butter
  • 1/4 cup water
  • Salt to taste
Chicken
  • 4 lb chicken, skinless legs or preferred cuts
  • 6 hard-boiled eggs
  • 1 cup vinegar + 2 cups water for cleaning chicken
  • Injera or rice for service

Prep / Cook Method

  1. Clean chicken in vinegar-water, rinse, and drain. Boil and peel eggs.
  2. Cook onions over low to medium heat 30 to 40 minutes, stirring often, until softened, pink, and reduced.
  3. Stir in oil, garlic, ginger, salt, and berbere.
  4. Add kibbeh and tomato paste; stir to combine.
  5. Slash chicken pieces lightly and add to the stew base.
  6. Add water and simmer 30 to 40 minutes, stirring occasionally, until chicken is tender and sauce thickens.
  7. Add boiled eggs and cook 15 to 20 minutes more.

Finish + Service

  • Stew should stay thick, not soupy.
  • Best served with injera; rice also works well.
  • Do not rush the onion cook — that is the flavor foundation.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.