I use the term stirfry 'stew' because this isn't strictly a stirfry - takes too long, and it isn't strictly a stew - too quick for that, but it has elements of both. I don't really know what it is, but I know it is delicious, and Jas agrees!
I don't remember ever seeing this dish on a restaurant menu before, since most Chinese dishes don't use potatoes. However, potatoes do exist and my grandmother makes this from time to time, but I have no idea where she came up with this (maybe it was something she learned on TV?) but it is good and deserves to be shared. It also has a good amount of gravy to pour over rice, which I absolutely love - like a stew, right?
Ingredients (2 servings)
- 1 chicken thigh, deskinned and diced
- 2 medium potatoes, deskinned and diced
- 2 slices ginger
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cooking wine (optional)
- 1 tablespoon cooking oil
- In a heated pan, add oil and fry the chicken until half-cooked.
- Add the potatoes, soy sauce, dark soy sauce and oyster sauce, as well as 1/4 cup water to the pan.
- Mix, and cover for about one minute, or until the water is absorbed by the potatoes.
- After the water is absorbed, add another 1/4 cup of water to the pan. Mix, and cover again.
- Repeat the previous stem multiple times, until the potatoes are cooked.
- Add the cooking wine and sesame oil and mix to combine.