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Chinese Potato and Chicken Stew

Servings 2



  • 2 chicken thighs
  • 1/2 tsp salt
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch


  • 1 large potato
  • 1 carrot
  • 1 medium onion
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 cup boiled water
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 2 cloves garlic
  • 1 tbsp vegetable oil


  1. First marinate the chicken with the salt, soy sauce, cornstarch, and sesame oil for at least 15 minutes

  2. Prepare the vegetables, dice the potatos, carrots, onions, and garlic into whatever shape that you prefer

  3. Boil water

  4. Heat the wok, then add vegetable oil

  5. On high heat, brown both sides of the chicken (1 minute per side)

  6. Stirfry garlic briefly until fragrant, then add onions and saute until soft (2 minutes). Set aside

  7. Add potatoes and carrots, cook for 5 minutes, watching carefully

  8. Add chicken, onions, and garlic back into the pan and fry for a minute

  9. Add boiled water, turn heat to medium and cook for 10 minutes. Watch to make sure water doesn't evaporate, if it does, top it off with 1/4 cup of water

  10. Stir in oyster sauce and soy sauce. Cover to cook for another 5 minutes

  11. Mix in cornstarch slurry slowly until sauce thickens. Cook uncovered for another 5 minutes or until you reach desired consistency. Serve over rice!