Chinese Chicken Stew with Potatoes
Cooking in Chinglish recipe - Asian
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5-2 lbs chicken drumstick (about 6 chicken drumsticks )
- ½ tsp sea salt
- ¼ tsp white pepper powder
- 2 tbsp vegetable oil
- 5 slices ginger
- 5 cloves garlic (with or without peel)
- 2 stalks scallion (cut into 4-5 sections)
- 1 star anise
- 2 bay leaf
- 1.5 inch cinnamon stick (or a pinch of cinnamon powder)
- 3 tbsp Shaoxing wine
- 3 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp tomato paste
- 2 tbsp sugar
- 2 cups water
- 1 lb Yukon Gold potato (peel and cut to 1-1½" cubes )
- 3 servings knife-cut noodle or other kinds of noodle of your choice.
- chili oil
- chopped scallion
Instructions
- 1
Toss chicken drumstick with salt and white pepper powder and let it sit for 15 minutes in room temperature. If you have time, it will be even better to do this for a few hours or overnight.
- 2
Heat vegetable oil in a Dutch oven over medium low heat (I use a 4 qt one), add ginger, garlic, scallion, star anise, bay leaves and cinnamon stick. Cook and stir until aromatic and the scallions begin to brown, about 1-2 minutes.
- 3
Adjust the heat to medium, add in chicken and cook for 1 minute before flipping and cooking another minute.
- 4
Add Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, tomato paste and sugar. Stir and cook for about 30 seconds.
- 5
Add water, cover and pot and bring it to a boil before turning the heat down to low and maintaining a gentle boil for 30 minutes.
- 6
Submerge the potatoes in the stew and cook for another 20 minutes or until the potatoes are soft.
- 7
When the stew is almost done, cook noodles according to the instruction on the package.
- 8
Add noodles, chicken, potatoes and broth in a bowl, drizzle some chili oil if using, top with some chopped scallion and enjoy!