Just a quick one today. Am currently in the midst of having my FINALS for my Masters (and quite possibly my final exam ever, yay!) so I've really been studying hard for the past week. But now, it's the end of the day and my brain's pretty fried so I think it's time for me to take a break by doing a quickie post.
I haven't been posting as many Recipes as I'd like because a big part of me wants to retake the photographs for most of the recipes in my drafts folder. They're not bad, but a lot of them were taken at night, which isn't ideal. Which means, I've got to plan my meals, cook the food, take the photos and hope that the light is good for me to do them... Oh boy. But, good thing is that it gives me more chances to refine the flavours further until I'm 100% happy with them, like this one.
This Soya Chicken and Potato Stew Recipe (phew, what a mouthful!) is one that is SO common in many, many Chinese Malaysian households...seriously. It's a dish that so many of us have grown up with. Tasty, saucy, and just incredibly delicious with rice... Downright comfort food.
For me, this is one dish that I cook fairly often, especially on days when I just crave something that tastes like home. Though to be honest, I wasn't even sure what this dish was called but when I described it to many of my friends, they knew exactly what I was talking about. "You know, the chicken and potato one with the brown sauce" LOL. Actually made our mouths water just thinking about it too.
As for the recipe, it varies slightly from household to household and it's not very common for people to add the carrots, but I absolutely love the taste of it in this dish. Though, the hero is still the chicken and potatoes, but I must say it complements it really well.
Anyway, very glad to be sharing another recipe that really reflects who I am, where I come from and what I love. Hope you give this one a go, you won't regret it!
Chinese Soya Chicken and Potato Stew
(adapted from recipe by Sonia aka Nasi Lemak Lover)
3 tbsp cooking oil
5 cloves of garlic (sliced)800g chicken drumsticks (chopped to bite-sized pieces) *
3 medium or 2 large potatoes (chopped to approx 2cm cubes)
2 medium carrots (chopped roughly)
3 tbsp light soy
1 1/2 tbsp dark soy sauce
3/4 tsp salt (or to taste)1/2 tbsp sugar
2 tsp sesame oil
* Alternatively, use chicken wings
1. Heat cooking oil in a wok and saute the garlic until golden brown.
2. Add in chicken pieces and stir fry until meat turns white.
3. Add in carrot, potatoes and stir fry until well combined.
4. Pour in light soy sauce and stir fry until well combined.
5. Add in water, dark soy sauce and stir briefly to combine.
6. Cover with lid and simmer for 30 minutes.
7. Add the salt, sugar and sesame oil. Stir until well combined.
8. Dish out the stew and serve hot with steamed rice. ENJOY =)
As with most Chinese homecooked dishes, looks terrible on the plate but tastes absolutely FANTASTIC
Oh oh and another thing:
I'll be leaving tomorrow to Adelaide for the weekend to attend the 2012 Eat Drink Blog Conference and I cannot begin to tell you how excited I am about it!! The timing is bad because I'm having my Finals, but I'm totally making up for it by studying super hard now so I can enjoy the weekend later. I keep pinching myself when I am reminded that I'll be going to a FOOD BLOGGING CONFERENCE. How much fun can this get? Can't wait to blog about it when I get back... Woo-hoo!