We were all very surprise and glad to Vanessa back in the South Arm Community Kitchen. Vanessa was the ex-leader of the South Arm Community Kitchen for several years until last June. Vanessa has involve in some volunteer job which clash with the South Arm Community Kitchen schedule. She came back today to demonstrate a very homey Chinese dish. Welcome back, Vanessa.
The Potato Chicken Stew is best served with steamed rice. The sauce goes so well with rice that kids can just eat the rice with the sauce and potatoes.
- 2 1/2 lbs chicken pieces (we used chicken drummets)
- 3 large potatoes
- 1/2 teaspoon white pepper
- 2 to 3 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cooking wine
- 1 tablespoon corn starch
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon oil
- 1 whole bulb garlic, minced
- 8 small shallots, sliced and rough chopped
- 3″ ginger, cut in chunks and smashed
- 2 to 3 tablespoons oil for frying
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Hi Suanne, if I use chicken without bones, would it make a difference to the consistency of the sauce in the end? And the colour of the dish looks like there’s some curry in it, but there isn’t right?
Hi Phil, chicken with bones certainly makse the dish tastier but will not affect the consistency of the sauce. The sauce has no curry in it. The colour is just from the soy sauce, oyster sauce and potatoes.
My student from HK made this once a week. I think he used sauce from a jar, though. He used Lee Kum Kee brand, which is pretty easy to find around here.
He also made a tofu/pork dish with a spicy sauce but I can’t think of the name or see the sauce on their site. The sauce was spicy in a different way — it made your lips kind of numb but did not hurt your tongue or throat.
Lee Kum Kee sauces are quite common in Chinese kitchens. I think today you can pretty much get it anywhere in the world and is perhaps the most well known brand of Chinese sauces.