# Chicken and Potato Stew

This dish is a comforting chicken and potato stew that goes great with rice or noodles, or can be eaten as is.

- Total time: 20 min
- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- 500 g Chicken Wings
- 1 Tablespoon Chinese Cooking Wine
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1.5 Tablespoons Fresh Ginger Grated
- 150 g Small Potato
- 80 g Carrot
- 0.25 Large Onion
- 3 Garlic Cloves Crushed
- 2 stalks Spring Onions
- 4 Small Dried Shiitake Mushrooms
- 1 cup Room Temperature Water
- 2 Tablespoons Cooking Oil
- 1 teaspoon Potato Starch
- 2 Tablespoons Water

## Instructions

1. Give 500g of chicken wings a warm, flavorful treatment.
2. Add 1 tablespoon of Chinese cooking wine to the chicken wings.
3. Add 1 tablespoon of good quality oyster sauce and soy sauce to the chicken wings.
4. Add 1.5 tablespoons of grated fresh ginger to the chicken wings.
5. Mix the chicken wings well for a few minutes and leave it in the refrigerator for 1 hour.
6. Cut the small skinned potato into small chunks.
7. Cut the 80g carrot into small chunks.
8. Cut the 1/4 large onion.
9. Crush 3 garlic cloves.
10. Split up 2 stalks of spring onions, chop them up into thirds and set aside.
11. Take out 4 small dried shiitake mushrooms from the 1 cup of room temperature water and remember to keep 1/2 cup of mushroom juice.
12. Heat your pan on a medium heat and add 2 tablespoons of oil.
13. Add the chicken wings to the hot pan and cook them for a few minutes each side until all sides have a nice brown coating.
14. Remove the chicken when it is about 80% done and set it aside.
15. On a clean pan, on medium heat, add a few tablespoons of cooking oil.
16. When the pan is hot, cook the onions for a minute.
17. Add the carrot and potatoes, then add the garlic and cook for another few minutes.
18. Make sure to turn the potatoes and carrots for even cooking.
19. Add the reserved 1/2 cup of mushroom juice (which includes 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce) and 2 tablespoons of Chinese cooking wine.
20. Add the rehydrated mushrooms to the pan.
21. Mix and stir around for another 30 seconds and snuggle in the chicken wings.
22. Make sure you don't waste any of that chicken juice.
23. Add 1 teaspoon of potato starch mixed with 2 tablespoons of water, and continue stirring the pan for 30 seconds to thicken the sauce.
24. Add the spring onions.
25. Lower the heat to a gentle simmer and cook for another 10 minutes or until your potato is completely fork tender.
26. Enjoy the chicken and potato stew.

## Equipment

- Pan
- Tongs
- Chopping board
- Knife
- Grater
- Measuring cup
- Spatula

## Tips

- For the mushrooms, just leave them in 1 cup of room temperature water for 1 hour, and the mushrooms will plump up. Do not toss out the water. Keep 1/2 a cup of it and it will help give an extra boost of flavor to this stew.
- The potatoes will start to break down and add some starch to thicken the sauce.
- You can enjoy with your carb of choice.

## Source

- Original video: https://www.youtube.com/watch?v=9sAvVsAhaz4
- Recipe page: https://www.cliprecipe.com/recipe/384d807b-5eff-4042-a054-d7ddf3aff682
- Extracted: 2025-08-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt