There's nothing extra special or fancy at all about this dish. It is a homey, comforting dish to have as a main dish for a simple dinner at home with the family. With very simple ingredients, but good enough as a main dish on our dinner table. We would usually have this with plain white rice together with some stir-fried vegetables and perhaps a bowl of soup or a plate of omelette.
I'm sharing this with :
Recipe Box Week 2 at Bizzy Bakes
half a chicken, remove skin and fats, cut to bite-sized pieces
1 tbsp cornflour
2" knob ginger, peeled and slice thinly
4 medium potatoes (peeled, halved and each half cut to three pieces)
1-2 tsp black soy sauce, depending on how dark you want the dish to be
3 tbsp light soy sauce, or to taste
1 tbsp oyster sauce
1/3 cup warm water
1 tsp sesame oil
- Marinate chicken pieces with cornflour. Set aside for 15 minutes.
- Heat about 3-4 tablespoons of cooking oil in a non-stick saucepan. Fry potato chunks on all sides until lightly browned. Remove and keep aside.
- In same saucepan, over medium heat, fry ginger slices until fragrant and lightly browned, about 2-3 minutes. Add in chicken pieces, stir well, cover saucepan for about 5 minutes, stirring occasionally. Add black soy sauce, light soy sauce to taste, oyster sauce, stir and cover for another 5-7 minutes, stir once or twice. (Do not add water at this point, let the chicken meat release its own juices and cook itself in its juices for a few minutes).
- Add in potatoes, warm water, stir to combine, turn heat to low, cover and simmer for about 15 minutes, stirring occasionally, until chicken and potatoes are tender.
- Add an additional 1/4 cup water if more gravy is preferred. Let it come to a simmer, drizzle with sesame oil, turn off heat and dish out to a serving plate. Enjoy!