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.
Ingredients:
- 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
Seasonings:
- 2 tbs oyster sauce
- 1 tbs (or more) light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp white pepper
Directions:
- 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.
