Friday, 12 September 2008
Chicken & Potatoes Stew
Serves 3-4 pax (best with white rice)
1kg of chicken (chicken thighs or mid-joint wings preferred)
3 medium sized Russet Potatoes
2 big onions (white)
2 carrots
4-5 Tbl spoon Oyster sauce or to taste (Lee Kum Kee brand)
300ml Chicken broth / hot water (or as desired)
Sesame oil
Premium dark soy sauce ( as required)
Hua diao jiu (HDJ - Chinese wine for cooking)
Steps:
1. De-skin and slice potatoes, onions and carrots thinly
2. Heat sesame oil in wok, add onions and fry till fragrant.
3. Add chicken and fry for a few minutes (not fully cooked)
4. Pour in oyster sauce, and fry a while more before adding in carrots and potatoes
5. Fry till all ingredients absorb a good portion of the oyster sauce
6. Pour chicken broth, blend well , turn to low flame and leave to simmer (cover wok)
7. When chicken is almost cooked, and gravy becomes starchy, pour dark soy sauce and blend well. Turn to medium flame
8. Let it come to a boil and when about to turn off the flame, add in small amount of HDJ and its ready to serve
Tips: Russet potatoes turns soft easily and makes the gravy thick, other types of potatoes might take longer to cook. I prefer the potatoes/ gravy soft and creamy.
I sometimes replace chicken broth with plain hot water instead. But will add more oyster sauce for stronger taste. This dish, I like the sauce really thick and rich, since it will be served with white rice, so the saltiness is palatable. I always make lotsa gravy for this dish otherwise it will not be enough to go around. So control your liquid amount as desired.
No need to add HDJ if you do not like the taste or if its for children’s comsumption.
Imprtant: Frozen chicken parts tends to release more liquid during cooking, so decrease the amt out water/broth used in this instance.
1kg of chicken (chicken thighs or mid-joint wings preferred)
3 medium sized Russet Potatoes
2 big onions (white)
2 carrots
4-5 Tbl spoon Oyster sauce or to taste (Lee Kum Kee brand)
300ml Chicken broth / hot water (or as desired)
Sesame oil
Premium dark soy sauce ( as required)
Hua diao jiu (HDJ - Chinese wine for cooking)
Steps:
1. De-skin and slice potatoes, onions and carrots thinly
2. Heat sesame oil in wok, add onions and fry till fragrant.
3. Add chicken and fry for a few minutes (not fully cooked)
4. Pour in oyster sauce, and fry a while more before adding in carrots and potatoes
5. Fry till all ingredients absorb a good portion of the oyster sauce
6. Pour chicken broth, blend well , turn to low flame and leave to simmer (cover wok)
7. When chicken is almost cooked, and gravy becomes starchy, pour dark soy sauce and blend well. Turn to medium flame
8. Let it come to a boil and when about to turn off the flame, add in small amount of HDJ and its ready to serve
Tips: Russet potatoes turns soft easily and makes the gravy thick, other types of potatoes might take longer to cook. I prefer the potatoes/ gravy soft and creamy.
I sometimes replace chicken broth with plain hot water instead. But will add more oyster sauce for stronger taste. This dish, I like the sauce really thick and rich, since it will be served with white rice, so the saltiness is palatable. I always make lotsa gravy for this dish otherwise it will not be enough to go around. So control your liquid amount as desired.
No need to add HDJ if you do not like the taste or if its for children’s comsumption.
Imprtant: Frozen chicken parts tends to release more liquid during cooking, so decrease the amt out water/broth used in this instance.
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