This is another 'kar heong' or rather country style home-cooked dish. Remember that my mum used to cook this for us which became a favourite amongst my siblings and now my children.
Saute the pounded ingredients with 'Tau Cheong', add in chicken, then the potato quarters, water and cook.
This simple dish does go very well with white rice, especially the gravy,and this is the way to do it .............
- 1/2 a free-range chicken, about 420 gm - skin removed and chopped to bite size
- 400 gm potatoes, peeled and cut into quarters
- 5 pips garlic
- 3 shallots
- 2 tsp preserved bean paste (Tau Cheong)
- 3/4 tsp sugar
- 1 tsp oyster sauce
- 1/2 tsp dark soya sauce
- 1/2 tsp salt or to taste
- 1.1/2 cups water
- 1 tsp cornflour + 1 Tbsp water to thicken
- Oil for frying
- Wash the chicken pieces and marinate with salt for about an hour.
- Lightly pound together the garlic and shallots.
- Heat up pan with some oil, saute the pounded ingredients till fragrant, add in the preserved bean paste, stir-fry.
- Add in the marinated chicken, stir-fry, then the potatoes, stir-fry.
- Add in 1.1/2 cups water, sugar, dark soya sauce and oyster sauce and let it simmer till the chicken are tender and the potatoes, soft.
- Add in the thickening, fine tune to taste, dish out.
- Serve hot with rice.