Most Chinese mothers know how to cook this dish. Simple ingredients to serve the whole family. Here’s the classic recipe for chicken & potato stew in 45 minutes.
A medium potato contains 160 calories and 30% of the recommended daily B6 intake. Potato is rich in fibre that can reduce constipation.
Do you know how to choose potatoes? I notice many people just pick the potatoes on the shelf without checking them properly. Choose potatoes that are firm, un-bruised and relatively smooth skin. Don’t buy if it shows decay, any roots or with a greenish hue.
Serving size: 2
Ingredients ——————————
- 250g chicken breast or chicken thigh (no bone)
- 1 medium potato
- 1 medium carrot
- 2 cloves minced garlic
- 3 tsp soy sauce
- 2 tsp sesame oil
Instructions ——————————
- Cut the chicken into bite size. Marinate the chicken with one teaspoon of soy sauce and sesame oil. Set aside for 15 minutes.
- Cut the potato and carrot into cube size.
- Heat vegetable oil in a wok. Saute garlic until fragrant. Add in the marinated chicken and stir fry.
- Add in cut potato and carrot. Quick stir. Add in the remaining seasoning.
- Pour in hot water to cover half the height of the ingredients in the wok.
- When the water is boiling, lower the heat. Continue to simmer for another 25 minutes. Check if the potato and carrot are soft.
- The chicken & potato stew is done cooking. Sprinkle some Chinese celery on top. Serve warm with rice.