Braised potato chicken

Main Dish
3 servings
15 min
25 min
Very Easy


Number of serving: 3
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


  • 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.


Braised Potato Chicken, photo 1Braised Potato Chicken, photo 2

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