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Chinese Chicken and Potato Stew ????
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 pieces1 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 sauce1 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.  
related searches : Chinese
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