HomeCooked

Chicken Stew With Carrots And Potatoes

A variation of the Oyster Sauce Chicken Stew that I came up with this evening…

Ingredients and method are essentially the same except for an extra medium sized carrot and potato peeled and cut into bite-sized pieces. I have also added a tablespoon of Chinese Shaoxing wine to marinate the chicken.
The potato and carrot pieces are placed in a dish and steamed over rice (while the rice is cooking in the rice cooker). This step helps to soften up and cook the potato / carrot pieces before they are added to the stew.

The stew is cooked in the usual way with the potato / carrot pieces added just prior to covering the wok. Increase the overall cooking / stewing time to about 20 minutes to let the potato and carrot soak up the aroma of the gravy.

Serve hot with rice.