Chicken Stew

Ingredients:
Chicken - 1 no approx 1.2kg, Sakura brand at NTUC (cut into big pcs & season with 1 tbsp dark sauce)
Potato - 300g } (skinned & cut into big pcs)
Carrot - 200g }
Celery - 2 sticks (cut into bite size)
Tomatoes - 2 nos (1/4 it)
Onion - 1 no (1/4 it)
Shallot - 4 nos (chopped)
Cinnamon stick - 2 nos

Sauce:
1/4 tsp Cinnamon powder
2 tsp Sugar
1.5 tsp Salt
1.5 tbsp Oyster sauce
600ml Water
200ml Stock
Thickening - Cornflour 2 tbsp + water 6 tbsp

Method:
1. Heat 3 tbsp oil in wok, add chopped shallot to fry till fragrant.
2. Add chickem (skin side down), sear till lightly brown.
3. Add potato, carrot, celery, tomato, onion & cinnamon stick, stir fry for awhile.
4. Add in sauce, bring to boil & lower to simmer for 20 mins. (Optional, can dish out the chicken pcs and let the veg continue to simmer if you preferred chicken to be juicy instead of soft)
5. Add thickening & continue to simmer for another 40 mins or till the potatoes are softened (the last 5 mins add back the chicken pcs).