Chop chicken at joints,
removing skin and fat. Marinate chicken pieces with some soy sauce and
1 tablespoon of sherry.
Heat oil in a large pot,
add in onions, ginger and dried chilies. Once translucent, add in garlic
and fry till aromatic. Add in chicken, fry for about 5 minutes, then add
oyster sauce and sweet soy sauce and about 1/2 cup water. Cover and let
cook for about 10 minutes.
Remove lid, add in soy
sauce to taste, carrots and potatoes. Add more water if needed, and lower
heat. Allow to cook for 20 minutes or so, stirring now and then. After
20 minutes, add in sesame oil, Chinese wine and cornflour mixed with water
to thicken the gravy.
Allow to cook for 5
minutes more before removing it from heat.
Serve with white rice.
Recipe from www.inmamaskitchen.com
Contributor: Tania Nathan for Josephine
Wong Siew Ping Nathan
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