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Kicchiri Kitchen: Chinese Chicken and Potato

This year Chinese New Year just about makes it onto January’s calendar, sitting firmly on the 31st. To celebrate the famous zodiac race, you could immerse yourself in all things sweet and sour, salt and peppered or egged and fried but why not try something a little more authentic? This month’s recipe has been stolen from the mitts of my mother; I personally pried it out of her Cantonese hands for your culinary pleasure.

 

This is the recipe I make when I’m missing home and want to inject some heritage back into me. It’s a chicken dish with all the Chinese flavours you’d expect; ginger, soy, spring and onion, but it’s a bit unusual because some of the potato acts as a sauce, some as the main dish. Give it a try; I hope it was worth the steal.

 

Serves 2

Prep Time: 10 mins

Cooking Time: 35 mins (This is based on a one stove kitchen, it’s faster if you have 2)

 

IngredientsIngredients

150g diced chicken thigh

3 potatoes, quartered

Half a head of broccoli

Handful of chopped spring onions

Thumb of ginger, thickly sliced

Olive oil for cooking

3 tsps Oyster sauce

2 tsps Soy sauce

 

11. Place the potatoes in a pot. Pour in boiling water so that you leave about 1cm of the potato out of the water.

2. Boil the potatoes for about 15 minutes, so they’re about 70% on their way to mashed potatoes. Take off the heat.

 

33. In a frying pan, add a lug of oil. Fry the chicken and ginger together for about 5 minutes, until the chicken is brown.

 

 

 

5a4. Put the pot of potatoes back on a low heat and add the broccoli. Cook for 3 minutes with the lid on.

 

 

 

55. Use a fork and lightly mash 3 to 4 potato quarters.

 

 

6. Mix the chicken, ginger, oyster and soy sauces in with the potatoes.

7. Leave on a low heat with a lid on for 5 more minutes or until the chicken and broccoli are cooked through.

8. Take off the heat and stir in the spring onions. Serve with rice.

 

Kung Hei Fat Choy!

 

Cherie Pham

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