Chinese Spicy Chicken and Potato

A spicy chinese dish perfect for the coming winter.

Prep Time:

1 Hour

Cooking Time:

10 Minutes

Serves:

2

Because of our work routines I’m now doing a greater share of the cooking in the house. The following recipe is for a chicken and potato dish I used to order alot form our favourite Chinese takeaway in England. It’s a spice Chinese winter dish, with a strong taste of garlic, ginger and toban jian. I’d say it’s a good alternative to a tradditional stew, give it a try this winter!

Ingredients

• 4 Chilli Peppers
• 4 Large Cloves of Garlic
• 2 tbsp minced Ginger
• 2 medium sized Carrots
• 2 medium sized Potatoes
• 2 Chicken Breasts
• a handful of  Japanese leaks (small spring onions)
• 1 tbsp Toban Jian
• 1 tbsp Oyster Sauce
• 1/2 a cup of Japanese Chicken Stock (ingredient link to follow)
• 3 tbsp of Sesame Oil
• 1 tbsp Chinese Black Vinegar (optional)
• 1 tbsp Soy Sauce
• 1 tbsp Cooking Sake (dry cherry is an alternative)
• 1 tsp of Cornflour
• 2 tsp of Chilli Powder
• 1 tsp of brown sugar

Preperation

1. Peel the potatoes and slice the bottom off each, making it flat and easy to cut. Cut the potatoes into thin strips (about 5mm), then put into salt water.
2. Mix 1 tbsp of soy sauce,  sesame oil,  sake and black vinegar with 1 tsp of brown sugar, cornflour and 2 tsp of chilli powder  in a cup.
3. Thinly cut the chicken horizontally rather than straight down, then mix with the marinade, leaving in the fridge for about an hour.
4. Now to prepare the rest of the ingredients: Crush the 4 cloves of garlic under a knife and then coarsly chop. Grate the ginger. De-sead and chop the chilli peppers. Thinly slice the carrots and finely chop the mini leak.

Method

1. Bring a pan of water to the boil and add the potatoes. Cover and leave for 4 – 5mins, then remove from the heat.
2. At a medium temperature heat 2 tbsp of seasame oil in a wok or frying pan. Add the carrot, garlic and ginger, fry for a few minutes.
3. Add 1 tbsp of toban jian, mix well and then stir in the chicken. Fry until the chicken begins to change colour.
4. Add 1 tbsp of oyster sauce, a cup of chicken stock, stir and then cover, leaving for a few minutes.
5. Remove the lid and carefully add the potatoes (making sure to drain any water whilst doing so) and the chilli peppers. Once again cover the pan and leave for 4 – 5 minutes (the steam will help to cook the potatoes, so make sure not to stir them into the sauce, they need to stay at the top of the dish).
6. Remove from the heat, plate up, and add a handful of the chopped leak.
7. Enjoy by itself or with rice.

Future Alterations

This was the first time to cook this dish, I think I managed to re-create the flavour of the original dish pretty well (Kumiko also gave it the thumbs up, having previously not been keen on the original). In future I may add  some turmeric to the potatoes. I’m also wondering if the potatoes may be better deep fried to begin with (it might help to hold them together). Also the black vinegar, it’s a new ingredient we’ve recently added to the cupboard so we are playing around with it, it might not be necessary for this dish.