Braised chicken with potato

I was braising the chicken already and still wondering what seasonings to add… can you believe that? 🙂
And so this concoction is based purely on what I decided to throw in at the spur of the moment.. teeheehee… and it turned out great anyway – savoury tender chicken meat with melt-in-the-mouth potato bits 😀
That’s the thing about cooking – just go with your instincts and add lotsa love and the dish will be yummy!
Braised chicken with potato

  • 3 chicken thighs (skin removed, chopped)
  • 4 egg-sized potatoes (sliced)
  • 2 cloves garlic (coarsely chopped)
  • 2 shallots (sliced thinly)
  • 4 slices ginger
  • 2 bunches scallion (cut into 2″ segments)
  • 1 bowl water
  • cornflour slurry
  • scallions/ coriander for garnishing (optional)

  • 1.5T oyster sauce
  • 1/2T worcestershire sauce
  • 1/3T dark soy sauce
  • 2tsp sugar
  • dash of ground white pepper
  • dash of sesame oil

Marinate chicken with:
  • Lee Kum Kee chicken marinade
  • oyster sauce
  • sugar
  • ground white/black pepper
  • hua diao jiu

  1. Marinate chicken meat (preferably overnight).
  2. Heat oil in a wok. Fry the ginger, shallots, garlic and scallions till fragrant.
  3. Add in the potato slices.
  4. Add in the chicken and fry till chicken is about half-cooked.
  5. Add one bowl water and bring the gravy to a boil.
  6. Simmer on low heat for 25min then add in the seasoning.
  7. Bring to a boil again before adding the cornflour slurry to thicken the gravy to desired consistency.
  8. Once the gravy bubbles, turn off heat.
  9. Dish, garnish and serve.

For toddler’s consumption:
  • Cut chicken and potato into small pieces before serving.

This entry was posted in Chicken, Chinese Food, Food for kids, Proteins for the tot. Bookmark the permalink.

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