Chicken Potato Stew by Ellena Guan‎

Ingredients (serve 3)
1/2 portion chicken, cut into bite size
3 Medium Size Potato, peeled and cut 2.5cm chunks
1 Small Carrot, peeled and cut into 2.5cm chunks
1 Medium Brown Onion, cut into wedges
3 Hard-boiled Eggs, optional
150ml Hot Water
1/2 Tablespoon Oyster Sauce

1/2 Tablespoon Oyster Sauce
1/2 Teaspoon Dark Soy Sauce
1 Tablespoon Cooking Wine
1 Teaspoon Grated Ginger
1 Teaspoon Sesame Oil
1/2 Tablespoon Cornflour

1. Trim and clean chicken then cut them into bite size before marinate it with the marinade and set aside for at least 10 minutes (or marinate in the fridge for at least an hour or more to develop the flavour).

2. Heat up frying pan, claypot or cast iron pot with 1 tablespoon of oil. Seal chicken on both sides for about 1 minute each till slightly brown.

3. Push the meat aside then saute onion until fragrant. Toss in carrot and potato cubes and continue to cook on low heat for another 2 minutes.

4. Next toss in 1/2 tablespoon of oyster sauce and 1 teaspoon dark soy sauce (if prefer) and give mixture a quick toss for 30 seconds before add in hot water.

5. Bring mixture to boil, lower the heat add in hard boiled egg and let it simmer for about 15 minutes or until chicken is cooked through; potato and carrot are soften.

6. Lastly, drizzle dash of sesame oil and ground pepper, top with spring onion or coriander and serve with hot steamed rice.