Skip to main content
logo
Food Advertising by

Braised Potato Chicken


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 .............

Ingredients
  • 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
Preparation
  1. Wash the chicken pieces and marinate with salt for about an hour.
  2. Lightly pound together the garlic and shallots.
  3. Heat up pan with some oil, saute the pounded ingredients till fragrant, add in the preserved bean paste, stir-fry.
  4. Add in the marinated chicken, stir-fry, then the potatoes, stir-fry.
  5. 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.
  6. Add in the thickening, fine tune to taste, dish out.
  7. Serve hot with rice.

Comments

  1. when i cook this dish, sure "sapu habis", my family favourite dish, personally i find cook with pork taste better.

    ReplyDelete
  2. A classic chicken potato dish! Wonderful for any time of year!

    ReplyDelete
  3. Quite close to the peranakan style of chicken ponteh. I use more tau cheo and onions and bamboo shoots. And it's eaten with freshly sliced green chilli.

    ReplyDelete
  4. I love this dish alot with rice! The gravy just fantastic. Hope you'll have a wonderful day.
    Kristy

    ReplyDelete
  5. My grandma used to cook this for me and my siblings too when we were young. Beautiful dish...simple and delicious :)

    ReplyDelete
  6. I really love this dish and reminds me of my grandma. Sometime I cook this with Tau Cheong or Miso paste.
    Just simply delicious :)

    ReplyDelete
  7. I cook this a lot! So simple and tasty, reminds me of home =)

    ReplyDelete
  8. I'd cook this when I ran out of ideas! Very easy to cook and delicious too!

    ReplyDelete
  9. this is one of my favourite dish, I like the potatoes cut in thin slices :)

    ReplyDelete
  10. Sonia
    Oh, good idea to try with pork too.
    Thanks!

    Angie
    Yes, it's an all-time favourite.

    busygran
    Yes, something like the 'ayam pongteh'.

    Kristy
    You have a great weekend too!

    Elin
    Ya, remember that you like potatoes.

    Anncoo
    Must try with miso paste one day.

    pigpigscorner
    Yes, country style dish!

    Jeannie
    Yup, same with me!

    Jess
    Yes, cutting potatoes in thin slice can cook faster.

    ReplyDelete
  11. YUM! I love this. So homey and comforting.

    ReplyDelete
  12. Thanks for this recipe. I love your recipes because they are not too difficult (you explain it well) and use minimal ingredients!

    I cooked this dish for my in-laws over the weekend. I personally think it turned out very tasty. In-laws probably aren't used to the taste.

    Thanks again and will continue trying out your other recipes.

    ReplyDelete
  13. CC
    Thanks for dropping by my blog. So glad that you like my recipes and yes my recipes are very simple and straightforward, hence, no-frills!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

Abalone Soup ~ CNY 2011

Hi, I'm back!  Made this Abalone Soup for the reunion dinner and the soup was really delicious.  Abalone is 'Bao Yu' in Cantonese, 'Bao' sounds like 'guaranteed' and 'Yu' sounds like 'excess' so put together it sounds like 'guaranteed excess'!   Now, that's something to look forward to, to usher in the New Year!  I used fresh abalone and it was my first experience handling this and thought that it would be a daunting task.  Surprisinlgy it was not to be and removing them from their shells and cleaning them weren't that difficult after all.