I was braising the chicken already and still wondering what seasonings to add… can you believe that? π
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 π
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
Ingredients:
- 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)
Seasoning:
- 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
Method:
- Marinate chicken meat (preferably overnight).
- Heat oil in a wok. Fry the ginger, shallots, garlic and scallions till fragrant.
- Add in the potato slices.
- Add in the chicken and fry till chicken is about half-cooked.
- Add one bowl water and bring the gravy to a boil.
- Simmer on low heat for 25min then add in the seasoning.
- Bring to a boil again before adding the cornflour slurry to thicken the gravy to desired consistency.
- Once the gravy bubbles, turn off heat.
- Dish, garnish and serve.
For toddler’s consumption:
- Cut chicken and potato into small pieces before serving.