- 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 flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
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. With the same oil (remove some if too much), saute the Ginger and some chopped Garlic till aromatic on medium/low heat. Crank up the heat, add the Chicken, stir and mix well – till kinda turn Whitish in color.
Add the Potatoes, a few more good stir and mix. Add Dark soy, again mix well. Add water, just about cover the 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 water if necessary.
After abt 15-20 mins, the sauce should be thick and starchy from the Potatoes. 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 the Shaoxing wine 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.