Braised chicken and potatoes
serves
4
"Having this simple one-pot dish during winter doesn’t only feed my soul, it warms me up so much, thinking back to the times Amah (Grandmother) used to cook this for me. Chicken, potatoes, garlic, cloves, cinnamon and soy, with a steaming hot bowl of steamed rice… Now that’s comfort during winter." - Junda Khoo
Ingredients (17)
- 3-4 large potatoes, peeled
- 1/3 cup (80ml) vegetable oil
- 12 chicken wing nibbles
- 6 garlic cloves
- 5 star anise
- 5 whole cloves
- 1 cinnamon quill
- 1 tsp whole white peppercorns
- 1 tbs dark soy sauce
- 200ml light soy sauce
- 50g rock sugar (from Asian grocers)
- 2 tsp potato starch
- 3/4 tsp umami seasoning (MSG, from Asian grocers)
- Caster sugar, to taste
- Sliced long green shallots, to garnish
- Long red chilli, to garnish
- Steamed rice, to serve (optional)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Cut potato into 3cm cubes and cook in a medium saucepan of boiling water for 8 minutes, or until half-cooked. Drain well and set aside.
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2.Heat 2 tbs oil in a wok over high heat to smoking point, then add chicken and garlic. Toss for a few minutes until chicken skin is light brown. Remove and set aside.
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3.Add remaining oil to the wok and fry potato over high heat until browned, then add spices, soy sauces, rock sugar and 800ml water. Bring to the boil, then reduce heat to medium and simmer until potato is soft. Return chicken and garlic to the wok and simmer for 10 minutes, or until cooked through.
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4.Mix potato starch with 1 tbs cold water, add to wok and stir through to thicken the sauce. Add MSG and stir. Season with salt flakes and sugar to taste.
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5.Garnish with shallot and chilli and serve with a bowl of steamed rice, if using.
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