Chinese Style Potato Chicken Recipe
2 pcs of chicken thigh (cut into small pieces)
2 tbsp oil 1 inch ginger (smashed)
2 pips garlic (chopped)
2 Russet potatoes (cut into chunks)
a few stalks of green onion cut 2 inch long.
Seasoning A)
1 tbsp soy sauce
1 cup water ( enough water to cover the chicken and potato)
Seasoning B)
1 tsp sugar
� tsp salt
� tsp cornstarch
� cup water
1 tsp dark soy sauce
****
The final seasoning are added in last because the potatoes will soak up most of the saltiness if added in too early.
I like my potatoes crumbling in my mouth when I bite into them, so i dun fry them before hand. And this crumbling effect cannot be achieved with those potatoes used in making ABC soup.
2 tbsp oil 1 inch ginger (smashed)
2 pips garlic (chopped)
2 Russet potatoes (cut into chunks)
a few stalks of green onion cut 2 inch long.
Seasoning A)
1 tbsp soy sauce
1 cup water ( enough water to cover the chicken and potato)
Seasoning B)
1 tsp sugar
� tsp salt
� tsp cornstarch
� cup water
1 tsp dark soy sauce
Heat wok on high heat. Put in oil, garlic and ginger. Add in chicken, fry until the chicken the flesh surface is seared. Add in potatoes, fry for a minute. Add seasoning (A). Cover and cook until the edge of potatoes can be crumbled when lightly pressed with a spatula. When the potatoes can be crumbled, add in (B). When the sauce thickens to preferred consistency, add in green onions and turn off the fire. Dish up and serve with rice.
****
The final seasoning are added in last because the potatoes will soak up most of the saltiness if added in too early.
I like my potatoes crumbling in my mouth when I bite into them, so i dun fry them before hand. And this crumbling effect cannot be achieved with those potatoes used in making ABC soup.
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