Braised potato chicken

Name: Braised potato chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: en
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

Main Dish

3 servings

15 min

25 min

Very Easy

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Ingredients

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

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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