A long-awaited blog post to get everything sort out to be posted here ! So much things to do yet so little time and I really wish there’s more “out-of-office” time to do up more things. But before that, let’s enjoy this really awesome Braised Chicken with Potatoes that was served up with plain porridge !
Chinese style braised chicken are generally easy to whip up which you can rarely go wrong with the standard seasoning of oyster sauce, light and dark soya sauce, a pinch of sugar and touch of pepper to balance up the flavors. And to make a complete one pot meal, carrots, mushrooms, potatoes, radish, chestnuts, eggs, etc are just a few to name that we can add to the course to make the dish more wholesome. While the rest of the ingredients are pretty simple to add-on during the braising process, potatoes can get a little tricky as they tend to get mashed up easily especially when the braising of the chicken takes a longer time while the potatoes doesn’t get to be infused well in the flavors if they are added last.
So here’s to sharing the recipe on how to get the flavors well into the potatoes during the entire braising and yet staying soft and tender instead of getting all mashed up thereafter.
Braised Chicken with PotatoesCourse: MainCuisine: ChineseDifficulty: Easy
4-5 chicken drumlets/wings
1 potato, cut into approx 16 pcs sizes
1.5 tbsp oil
2 tsp minced garlic
Hard boiled eggs
- Seasoning (adjust accordingly to amount of water used) :
1 tbsp oyster sauce
1 tbsp light soya sauce
3/4 tbsp dark soya sauce
2 tsp brown sugar
Pinch of pepper
Approx. 200-250ml water or enough water to cover the chicken and potatoes entirely
- For Sauce Thickening (mix together) :
2 tsp corn flour
2 tbsp water
- Add oil to pan and sauté garlic briefly.
- Add potatoes and stir fry them on medium-high heat continuously so that they don’t stick to the bottom of the pan.
- Add chicken and stir fry briefly till lightly brown.
- Add water followed by the rest of the seasoning. Allow the sauce to cook then simmer to low for a further 10-15mins.
- During the simmering, add egg if using and flip the chicken and egg occasionally to ensure evenly brown and they do not get stuck to the bottom of the pan.
- Skim away the oil on the surface of the gravy.
- Off the heat and allow the braising of the chicken to continue by the residue heat in the pot for a further 30mins.
- On the heat again and allow it to boil once more before adding thickening solution.
- Once the sauce has thickened slightly, remove from flame and enjoy !