I found this Asian Chicken & Potato Stew recipe some years ago at ChowTimes by fellow Malaysians, Ben and Suanne who now live in Vancouver with their 2 sons. I’ve adapted it a little slightly and have made it regularly.
- 1kg chicken pieces or chicken drummets
- 4 large potatoes
- ½ tsp white pepper
- 3 tbsp light soy sauce
- 4 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp corn starch
- 2 tsp sugar
- ½ tsp salt
- 1 tsp oil
- 1 whole bulb garlic, minced
- 8 small shallots, sliced and rough chopped
- abt 7cm ginger, cut in chunks and smashed (I minced my ginger)
- 2-3 tbsp oil for frying (I didn’t use any oil)
- Water, enough to cover chicken
- Peel potatoes and quartered. Soak in water to prevent browning by oxidation.
- Marinate chicken with rest of ingredients except oil for frying. Marinate for at least 30 mins.
- Heat a large wok or frying pan with oil. (I didn’t use any oil.) Fry marinated chicken for a few mins or until chicken is lightly cooked.
- Add enough water to cover chicken. Bring it to a boil and cover. Cook for 12 to 15 mins.
- Add potatoes and cover and cook for another 15 mins or until potatoes are tender and chicken is fully cooked. Sauce would have thickened. Check taste of sauce and season with salt and sugar, if necessary.
- Serve it immediately with warm steamed rice and some stir-fried greens.
It was always as delicious as the 1st time I tried it, I must say. We had it today with some fried rice with home-grown runner beans and eggs – we do like the sauce very much.
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