Chinese🥣 Soups & stews

Chicken and Potato Stew

Name: Chicken and Potato Stew
Total time: 30 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 440 g potato; 350 g chicken; 8 cloves garlic; 4 stalks green onion; 4 slices ginger; 1/3 tsp salt; ½ tbsp soy sauce; 1 tbsp water; ¼ tsp baking soda; 1/8 tsp white pepper powder; 4 tsp cornstarch; ½ tbsp oil; 2 tbsp soy sauce; 1 tbsp dark soy sauce; ½ tbsp sugar; 1/8 cups rice wine; 1½ cups water; 1 tsp cornstarch; ¼ cups water

⏱ 30 min🍽 Serves 5

A quick and easy chicken and potato stew that cooks as fast as a stir-fry. Tender and juicy chicken, fluffy and flavorful potatoes, and a rich, savory sauce that pairs beautifully with rice or pasta.

Adapted from a video by Cook! Stacey Cook

Chicken And Potato | Quick And Easy Chicken With Potato Recipe | Chicken Stew Recipe

Watch on YouTube

Ingredients

potato440 g
chicken350 g
garlic8 cloves
green onion4 stalks
ginger4 slices
saltfor marinating chicken1/3 tsp
soy saucefor marinating chicken½ tbsp
waterfor marinating chicken1 tbsp
baking sodafor marinating chicken¼ tsp
white pepper powder

Steps

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1
Prepare the aromatics: peel 8 cloves of garlic and slice 4 pieces of ginger. Cut 4 green onions into 2-inch sections, keeping the stem and leafy parts separate for different cooking stages.
2
Prepare the potatoes: peel and cut into large chunks.
3
Cut chicken into large chunks and marinate with salt, soy sauce, water, baking soda, white pepper powder, and cornstarch. Mix well, then add oil and stir to combine.
4
Prepare the cornstarch-water mixture: mix cornstarch and cold water together, stirring until the cornstarch dissolves completely.
5
Pan-fry the potatoes: heat oil in a pan over medium-high heat. Add potato chunks and fry until the bottom turns golden brown, then flip and fry the other side until golden. Two sides are sufficient. Remove and set aside.
6
Pan-fry the chicken: add more oil if needed. Spread the marinated chicken in the pan and fry until the bottom is golden brown, then flip and fry the other side to the same color. Remove and set aside.
7
Infuse the aromatics: in the remaining oil, add whole garlic cloves and let them sizzle briefly, then flip. When the garlic shows light browning, add ginger slices and the white parts of the green onion. Stir-fry briefly to release their flavors.
8
Add seasonings: pour in soy sauce, dark soy sauce, and sugar, mixing well with the aromatics. When the sugar dissolves, add rice wine and let the liquid boil briefly to evaporate the alcohol. (Skip the wine if you cannot use alcohol.)
9
Return chicken and potatoes: add the pan-fried chicken and potatoes back to the pan, stirring to coat them evenly with the soy sauce mixture.
10
Braise: add water to the pan, cover with a lid, and simmer for 5 to 6 minutes. When time is up, remove the lid and check if the chicken and potatoes are fully cooked by piercing with a fork or chopstick—they should go through easily when done.
11
Thicken the sauce: stir the cornstarch-water mixture well before adding (cornstarch settles easily). After adding, stir thoroughly until the sauce reaches a thicker consistency.
12
Finish: add the leafy parts of the green onion and mix into the stew. The dish is now ready to serve.

Chicken and Potato Stew

Ingredients

Steps

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