Ingredients
2 chicken legs ( thigh and drumstick)
1 medium onion ( sliced)
2 medium potato (cut to chunk)
1 medium carrot ( cut to chunk)
Salt and pepper to marinate
Sauce
2 to 3 tbsp of light soya sauce
2 tbsp of cooking wine ( I used Japanese cooking wine)
1 to 2 tsp sugar
2 tbsp cooking oil
150 ml water
Method:
1. Marinate chicken with salt and pepper for 30 mins.
2. Heat up non stick pan with 2 tbsp of oil, medium heat. Make sure it's hot, place the chicken in, sear the chicken till golden brown for both sides. Set aside.
3. With the same pan, add in onion, sauté for 2 mins till fragrant.
4. Add in cut potatoes and carrot. Sauté till soft. ( cover with transparent lid).
5. Combined the sauce with water, pour into the mixed and add the chicken and simmered for few minutes. Let the sauce thicken.
6. Off the heat, ready to serve.
Please note that I had made little changes to this dish, the way it was cooked. Chef Baek simmered the chicken for quiet awhile but I only returned the chicken to the pan for few minutes, to let the chicken adsorb the sauce so to keep the top side of the skin crispy.
I had replaced with local light soya sauce and using Japanese cooking wine.
Original ratio for : soya: wine: sugar =1:1:1. I had adjusted to my preference.