Braised Soy Potato Chicken

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Delicious Potatoes Chicken Dish
Ready : 30 mins Generic : Braise Difficulty : Easy
[ Prep : 5 mins † Cooking : 15-25 mins ] Printable Recipe

Here is a braised chicken dish – “Braised Soy Potato Chicken“, with a delicious robust and full-bodied gravy based on Oyster sauce and Dark/Light soy – ready in 25-30 mins. This dish is really genuine easy to prepare, and you’ll be rewarded with a plate of juicy, tender chicken and creamy-soft potatoes; basking in a thick savory gravy. Btw, The VianD would surely label this dish as a simple, delicious, heart-warming home-cooked comfort food – and most probably, every Chinese household has their own unique version. Here’s The VianD take on Braised Soy Potato Chicken. For an earlier posted version done with Pork Belly Slices, “Dark Soy Stir-Fry Potatoes With Pork” – click here for recipe.



 Two Full Chicken Thighs washed thoroughly and chopped into bite size.

 Potatoes – peeled and cut into chunks (try to cut to abt the same size for even cooking).

 A few slices of Ginger. Optional – some Scallion and Parsley (cut to abt 2 inches long).


 Light soy,  Dark soy, Sugar, Salt, a touch of Oyster sauce and a dash of Sesame oil, Shaoxing wine and White pepper. All to taste.
** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!


STEP 1 :

 On medium/low heat, start by sautéing the Potatoes with a considerable amount of oil, just to brown them a little – this will help the Potatoes hold its shape during the braising process. Dish out and set aside.

STEP 2 :

On medium/low heat, with the same oil (remove some if too much) – saute the Ginger and some chopped Garlic till aromatic.

 Crank up the heat, add the Chicken, stir and mix well – till the Chicken kinda turn Whitish in color.

STEP 3 :

Add the Potatoes, a few more good stir and mix well – so that, everything is coated with the Chicken rendered oil.

Add Dark soy, again stir mix well – so that, everything is coated with the Dark soy.

Add water,  just about cover everything, bring to boil, turn heat down to low, cover and let it simmer for abt 15-25 mins – depending on the heat and the size of the Chicken and Potatoes. Occasionally, stir (to avoid bottom burning) and check if the Potatoes is softened to ur preference – add more water if necessary.

STEP 4 :

After abt 15-25 mins, the sauce should be thick and starchy. Add all the Seasoning Ingredients and the sliced Scallion/Parsley, mix everything well.

Plate, garnish and ur plate of delicious “Braised Soy Potato Chicken” is ready to be served hot.

** Tip : Always add the Shaoxing wine just before plating. Swirl in a thin stream around/along the side of the wok. This way, the heat will burn off the alcohol leaving behind a wonderful aromatic fragrance.

Copyright © 2014 The VianD · All Rights Reserved

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