Wednesday, 10 October 2007

Chicken Stew & Purple Chips

Having these Homemade Chicken Stew with Purple Potato Chips for meal. I had added slightly more water for the stew because I want to have more gravy for Reyon to have it with his rice.


Other than the stew we also have Homemade Potato Chips as side dish. I bought the Purple Potato and slice them thinly and coated them with some salt and pat it dry before deep-frying. Actually you can baked them in oven which is more healthy but then because I am rushing for meal, so I just deep-fried them and they taste really good and crispy.
Ingredients:
4 Chicken Wings or 2 Chicken Drumstick
2 Medium Potato, cut into cubes
1 Small Carrot, cut into cubes
2 - 3 Shallots, thinly slices
1 Large Tomato, removed seeds and wedges
1 Tablespoon Oyster Sauce
1/2 Tablespoon Dark Soy Sauce, optional
500ml Water
Some Cornstarch Water

Methods:
1. Clean and wash the chicken then season it with some pepper, soy sauce, cooking wine and corn flour for about 10 minutes.
2. Add some oil in a small pot and saute the shallot until fragrant then add in the chicken pieces and saute until slightly brown.
3. Next add in the potato, carrot and tomato slices and continue to stir-fry for a few minutes.
4. Then add in the oyster sauce and dark soy sauce stir till mix through then pour in the 500ml of water and bring to boil.
5. When boiled, lower the heat and simmer for about 20 - 25 minutes until the potato and carrot are tender and chicken are cooked through.
6. Stir-in some cornstarch water to thicken the sauce and serve it with warm rice.

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