Ingredients:
1/2 kg chicken - cut to pieces
250g Potatoes - remove skin and soak in salted water for a while then cut to pieces
1 tbsp oil
1 tbsp garlic - minced
1 tbsp miso paste
1 tbsp dark soy sauce *I used Lee Kum Kee's select brand*
1/2 tsp sugar
125ml water
Method:
1/ Season chicken with 1/4 tsp each of sesame oil, salt, pepper and 3/4 tbsp dark soy sauce and marinate chicken for 1-2 hours.
1 tbsp miso paste
1 tbsp dark soy sauce *I used Lee Kum Kee's select brand*
1/2 tsp sugar
125ml water
Method:
1/ Season chicken with 1/4 tsp each of sesame oil, salt, pepper and 3/4 tbsp dark soy sauce and marinate chicken for 1-2 hours.
2/ Heat up oil in wok, add chopped garlic and miso paste and fry for a while till aromatic, then add in chicken pieces with another 1 tbsp dark soy sauce and 1/2 tsp sugar, continue to stir fry chicken well.
3/ Lastly add in cut potatoes, mix well with the chicken, add in 125ml
water to cover the chicken. Bring water to boil and cover with lid, lower heat
and simmer for about 20 mins or potatoes soften.
4/ Remove the lid and leave
the sauce to dry up a little.
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