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Braised Potatoes With Minced Chicken

You'd be surprised at how easy it is to prepare this humble potato dish. It's appetizing and tastes really good too.

Braised Potatoes With Minced Chicken

8 (about 750 grams) Medium-Sized Potatoes, cut into bite-sized pieces
200 grams Minced Chicken
4 Cloves of Garlic, chopped
1 tsp Oyster Sauce
1 1/2 to 2 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 1/2 to 2 Cups of Chicken Stock or Water
1/2 Chicken Bouillon (if using water)
1 tsp Corn Starch mixed w/1 Tbsp of Water
3 to 4 Scallions, finely sliced
White Pepper
Salt, to taste
Peanut Oil, for cooking


Heat a wok or pan over high heat. When the pan is hot, add about 4 Tbsp of peanut oil. Fry potatoes in 2 batches, until golden but still firm. Remove, drain on a plate lined with paper towel. Set Aside.

After frying the potatoes, switch off the heat. Then remove some of the oil, reserve about 1 1/2 Tbsp in the pan/wok. Switch the heat to high and cook the meat until golden brown, Lower the heat to medium and mix in the chopped garlic. Stir-fry until fragrant and the garlic are golden in colour. Season with pepper, oyster sauce, light and dark soy sauce. Give it a good mix and add the chicken stock or water (add chicken bouillon) and the reserved potatoes. Bring the sauce to a boil, add corn starch mixture. Then lower the heat and simmer until the potatoes and chicken are fully cook, about 6 to 8 minutes. Adjust the thickness or the sauce and seasoning, if desired. Serve immediately with some steamed rice.


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