Dark Soy Sauce Chicken With Potato Cubes Stew


5 Chicken Wings, cut into halves
3 inches Medium Size Potato, peeled and cut into 1 cubes
2 Medium Size Tomato, halves and seeds removed
1 centimeter Medium Size Carrot, peeled and cut into 1 thick slices
2 Medium Red Onion, cut into wedges
1 teaspoon Light Soy Sauce
1 teaspoon Cooking Wine
70 milliliters Hot Water


Trim and clean the chicken wings, cut them into halves(drumlet and mid-joint), marinate with 1 teaspoon of cornflour, 1/2 teaspoon of dark soy sauce, sesame oil and cooking wine. Set aside for 3 - 5 minutes while preparing the rest of the ingredients.
Heat up a saucepan or frying pan with 1 tablespoon of oil, fry the potato cubes(dust it evenly with some cornflour)for 3 minutes or until slightly golden brown, remove on plate and continue the same method with carrot.
Next using the same saucepan/pan, toss in onion wedges and saute till fragrant before adding in the marinated chicken wings.
Fry both side of the chicken wing till slightly brown, add in potato and carrot together with seasonings and give it a quick toss before pouring in the hot water(water level must be able to cover the chicken).
When the mixture comes to boil, add in tomato and simmer on low heat for about 15 - 20 minutes or until chicken is cooked through, potato and carrot soften and soup is almost thicken.
Lastly, drizzle some sesame oil and dash of pepper, top with spring onion(cut into sections) and serve with hot steamed rice.


This one pot dish look and taste rather quite similar like "Beef Stew" due to it's ingredients like Onion, Carrot, Potato and Tomato. But this is more like a fusion dish towards Asian taste whereby dark soy sauce, sesame oil and cooking wine is being incorporate into the ingredients.




Wednesday, May 18, 2011 - 6:55pm

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