Braised potato chicken

Ingredients

• 1/2 a free-range chicken, about 420 gm - skin removed and chopped to bite size
• 400 g potatoes, peeled and cut into quarters
• 5 pips garlic
• 3 shallots
• 2 teaspoon preserved bean paste (Tau Cheong)
• 3/4 teaspoon sugar
• 1 teaspoon oyster sauce
• 1/2 teaspoon dark soya sauce
• 1/2 teaspoon salt or to taste
• 1.1/2 cups water
• 1 teaspoon cornflour + 1 tablespoon water to thicken
• Oil for frying

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Preparation

• Wash the chicken pieces and marinate with salt for about an hour.
• Lightly pound together the garlic and shallots.
• Heat up pan with some oil, saute the pounded ingredients till fragrant, add in the preserved bean paste, stir-fry.
• Add in the marinated chicken, stir-fry, then the potatoes, stir-fry.
  
• Add in 1.1/2 cups water, sugar, dark soya sauce and oyster sauce and let it simmer till the chicken are tender and the potatoes, soft.
• Add in the thickening, fine tune to taste, dish out.
  Serve hot with rice.

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