Wednesday, 1 February 2012

Soy Sauce Chicken with Potato Stew


5 Chicken Wings, cut into halves
3 Medium Size Potato, peeled and cut into 1" cubes
2 Medium Size Tomato, halves and seeds removed
1 Medium Size Carrot, peeled and cut into 1cm thick slices
2 Medium Red Onion, cut into wedges

4 Tsp Thick Dark Soy Sauce
4 Tsp Light Soy Sauce
4 Tsp Cooking Wine
300ml Water


1. Marinate chicken wings with 1 teaspoon of cornflour, 1/2 tsp of dark soy sauce, sesame oil and cooking wine each. Set aside for 3 - 5 minutes while preparing the rest of the ingredients.
2. Heat up a wok with 1 Tbps of oil, fry the potato cubes(dust it evenly with some cornflour)for 3 minutes or until slightly golden brown, remove on plate and continue the same method with carrot. 
3. Next using the same wok, toss in onion wedges and saute till fragrant before adding in the marinated chicken wings.
4. Fry both side of the chicken wing till slightly brown, add in potato and carrot together with seasonings and give it a quick toss before pouring in the water (water level must be able to cover the chicken).
5. When the mixture comes to boil, add in tomato and simmer on low heat for about 15 - 20 minutes or until chicken is cooked through, potato and carrot soften and soup is almost thicken. 
6. Drizzle some sesame oil and dash of pepper, top with spring onion(cut into sections).
7. Enjoy!

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