6 chicken thighs, cut into bite size
1 1/2 tbsp oil
2 medium potatoes, cut into chunks
1 - 2 medium carrot(s), cut into chunks
2 medium onions, cut into chunks
200g Wongbok, thickly sliced
4 slices ginger
some sesame oil
dashes of white pepper
Knorr Hao Chi seasoning to taste (optional)
water, enough to cover the chicken (use chicken broth if Hao Chi seasoning is not used)
Marinade:
1 tbsp soy sauce
1 tbsp dark sauce
1 tbsp oyster sauce
1 tsp sugar
2 tsp Huatiao wine
2 tsp cornflour
Thickening:
2 tsp cornflour
4 tbsp water
Method:
1. Marinate chicken in a bowl for at least half an hour.
2. Heat oil over medium heat. Sauté ginger and onion until fragrant.
3. Add marinated chicken and fry until lightly brown. Add little water* in the bowl (used for marinating chicken) and mix together with remaining marinade for later use.
4. Add carrot, potatoes, Wongbok and Hao Chi seasoning if using, mix well and cook for a minute.
5. Add *marinated water (mentioned in Method 3.) and more water (enough to cover the chicken) (use chicken broth if Hao Chi seasoning is not used) and bring to a boil.
6. Lower the heat and simmer for about 20 minutes or until chicken is cooked and potatoes & carrot are soften. Add seasoning if necessary. Add thickening and mix well. Drizzle with some sesame oil and a dash of pepper. Ready to serve!
Enjoy!