Oyster Sauce Chicken with Carrot and Potato

This dish is a variation of chicken cooked with soy sauce, a famous Chinese dish. It's warming, easy and delicious.

• One 3 1/2 pound (1.5kg) chicken
• 3 tablespoons sherry or Chinese wine
• 2 tablespoons canola, peanut or sunflower oil (4 if you're my mother)
• 1 large red or yellow onion, sliced
• 3 inches of young ginger, peeled and sliced finely
• 4 pieces of dried chili's, broken into quarters or 1 teaspoon powder
• 4 cloves garlic, minced
• 3 tablespoons oyster sauce
• 1 tablespoon sweet soy sauce
• 1 cup of water
• Soy sauce to taste
• 2 large carrots, peeled and sliced into thick matchsticks
• 2 medium potatoes, peeled and chopped into medium cube
• 1 teaspoon sesame oil
• 1 1/2 tablespoons Chinese wine (or sherry)
• 1 tablespoon cornflour, mixed with * cup cold water

METHOD

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.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Tania Nathan for Josephine Wong Siew Ping Nathan

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