Chinese Braised Chicken and Potato
A simple and classic Chinese home cooking dish. A typical one pot comfort food that is tasty, nutritious and easy to prepare.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 5 tbsp rice bran oil
- 1.2 kg skinless and boneless chicken thighs (fat trimmed and cut into 2 inch pieces)
- 250 g frozen baby peas
- 3 clove garlic (minced)
- 1 French onion shallot (halved and thinly sliced)
- Steamed basmati rice to serve
- 5 tbsp gluten free kecap manis
- 1 tbsp sesame oil
- 1 star anise (whole and large )
- 5 clove 5 cloves
- 2 tbsp medium dry sherry
- 1 tsp salt
- 1 tbsp corn starch (mixed with 1/2 cup water)
- 5 medium potatoes (cut into wedges)
- 1/3 cup rice bran oil
- 1 tsp salt
Instructions
- 1
Preheat fan force oven to 180C or 350F. Line a non-stick large baking tray with baking or parchment paper.
- 2
Place all the potato wedges onto the baking tray and add the rice bran oil and sprinkle the salt onto the potatoes. Rub and mix well.
- 3
Roast the potatoes in the oven for 20 minutes on each side or until golden brown. Set aside.
- 4
Mix all the ingredients for the braising sauce together in a small bowl except the corn starch.
- 5
Heat up a non-stick wok with the rice bran oil and stir-fry the garlic and French onion shallots on low heat until lightly golden.
- 6
Add the chicken thigh pieces and stir-fry for 5 minutes on medium to high heat. Then add the star anise, cloves, sauce prepared and corn starch mixture and stir-fry for another 3 minutes. Bring to a boil and then turn the heat to low, cover with wok lid and simmer for 15 to 20 minutes. Stirring occasionally.
- 7
Then add in the roasted potato wedges and frozen baby peas and mix well. Bring to a boil and turn off the heat.
- 8
Serve with steamed basmati rice.