Recipe: Chicken and Potato Stew

Recipe: Chicken and Potato Stew
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I believe that most of us grew up eating our mother's version of the versatile chicken and potato stew. It's a delicious, comforting dish which is also super easy to prepare. In times like these (MCO), when you want to stretch your meat, potatoes are great as fillers and for bulking up the dish.

For my version of this popular stew, I like to first saute the potatoes in hot oil. Then, it will be braised along with garlic, onions, light and dark soy sauce before adding the chicken in. This will ensure that your chicken is not overcooked and stays tender. I hope this dish brings some comfort to you during these hard times and bring back good childhood memories. Enjoy!

Chicken and potato stew

Chicken and Potato Stew
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 4

Ingredients
250-300g chicken breast or thigh, cut into small chunks
2 potatoes, peeled, halved and thinly sliced
1 yellow onion, peeled, halved and thinly sliced
1 clove garlic, finely chopped
2 tbsp cooking oil
200ml water
1/2 tbsp dark soy sauce
2 tsp light soy sauce
1 spring onion, finely chopped


1. Heat oil in wok over medium high heat. Once hot, add the potatoes and saute for about 3-4 minutes. Remove and set aside.

2. Add the garlic and onion, and saute for about 3-4 minutes, until the onions are softened. Return the potato to the pan and add water. Season with dark and light soy sauce and then braise for 10 minutes.

3. Add the chicken and then simmer for a further 5-10 minutes, until chicken is cooked through and potatoes are tender. Taste and season with more light soy sauce if necessary.

4. Plate up and garnish with spring onions. Serve with rice.

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