This dish reminds me of childhood as my mom used to cook this very often for us. The chicken and potatoes are braised in dark soy sauce until soft and tender. With the thick rich sauce after long braising this dish goes really well with rice. I am going to do a series of my mom’s cooking here. Since some of my nieces already left home to further their studies oversea, they can always refer here if they wanted to make some home cooked dishes.
2 potatoes – peel and quartered
2 medium size carrots – peel and cut into chunks
1 small onion – quartered
4 slices of ginger
3 cloves garlic – chopped
2 cups water
2 tsp dark soy sauce
3 tbsp soy sauce
2 tbsp oyster sauce
Salt and pepper to taste
1 tbsp of cornstarch + 2 tbsp water
1. Clean chicken, remove skin and fats. Cut into bite size pieces
2. Heat up about 2 tbsp of oil in a wok; add in garlic, onion and ginger. Stir fry until fragrant and lightly brown.
3. Add in the chicken, spread it out on the wok and let it brown lightly on one side before stirring it. Continue to stir-fry until the chicken pieces no longer pink.
4. Add in the water, all the seasonings and bring it up to a boil. Add in the potatoes, carrots and turn the heat down to medium. Cover and let it braised until chicken cooks, potatoes and carrot soft.
5. Add in the cornstarch solutions, bring it up to boil and sauce thickens. Check seasonings. Dish out and serve with rice.