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Chinese Chicken and Potato Stew 马铃薯鸡

Tuesday, 9 March 2010

This dish reminds me of my childhood as my grandmother used to cook this for us a lot. The thick and flavourful gravy is so good with just plain white rice. With that said, I haven't had this in ages and this was my first time cooking this dish. I rarely cook potoato dishes to go with rice as the wild boar thinks it's too much starch in a meal. Sometimes, I'd try to sneak some potatoes into the grocery cart but the wild boar never failed to notice and would throw them back before I had a chance to say anything. BOO!!! I love starch! Chicken curry without potatoes is just wrong! Anyway, this is a dish I'd definitely cook again if I ever manage to smuggle more potatoes into my kitchen. I added some spices for extra aroma and flavours.

Chinese Chicken and Potato Stew
  • 700g chicken - chopped into pieces
  • 1 large onion - sliced
  • 4 cloves garlic
  • 1 tbs ginger - grated
  • 3 star anise
  • 1 cinnamon stick
  • 5 whole cloves
  • 1/4 cup Shaoxing wine
  • 1 cup (or more) water
  • 2 medium potatoes - cut into chunks
  • 2 tbs oyster sauce
  • 1 tbs (or more) light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 1 tsp white pepper
  • Mix together chicken pieces and seasonings, leave to marinade for about 30 mins.
  • Heat up a bit of oil in a pot.
  • Add onions, fry until soft and translucent.
  • Add ginger and garlic, fry until fragrant.
  • Mix in star anise cinnamon, cloves, fry until fragrant.
  • Add chicken pieces, fry until chicken is slightly browned.
  • Pour in Shaoxing wine to deglaze the pot and let boil for awhile.
  • Mix in potatoes and just enough water to cover all ingredients.
  • Let it simmer until gravy is thickened (about 30-45 mins).
  • Thicken with corn starch slurry (corn starch + water) if the gravy is too runny.
  • Season to taste.
  • Serve with rice.
Chinese Chicken and Potato Stew 2

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