Braised Chicken and Potatoes

This is somewhat similar to another recipe i shared – the chicken and potato stew just that the sauces used are a bit different but no less delicious.



  • 1 huge boneless chicken leg meat or 8 chicken wings about 400 gm
  • 2 large potatoes
  • 1 carrot
  • 2 -3 slices of ginger
  • 3/4 cup water
  • Spring onion (optional)
  • Olive oil
  • Minced garlic


  • 2 tsp light soy sauce
  • 1/4 tsp dark soy sauce
  • 1/2 tsp sugar
  • 1 tsp shaoxing wine
  • 1/4 tsp salt
  • pepper to taste


  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp corn starch
  • 2 tbsp water
  • Dash of sesame oil


  1. Wash and pat dry chicken and then mix with marinade for 15 – 30 mins
  2. Peel and chop potatoes and carrots into chunks and soak in water. Drain water 5 mins before cooking
  3. Heat oil in pan and add chicken and reserve the marinate. Cook until chicken browns and dish up to set aside
  4. Add some oil and saute garlic and ginger until aromatic then add in potatoes and carrot and stir fry for 3 minutes . Add in the water and cover and cook for 10 mins until potatoes turn soft. Put in the chicken, the reserved marinate and add in the sauce
  5. Add in cornstarch to thicken sauce and serve hot with rice

Thermomix Steps

  1. Add oil and marinated chicken pieces into bowl –  5 mins/120 degrees /reverse spoon. Reserve marinate.  Pour out chicken and set aside.
  2. Add in garlic and ginger – 3 mins/120 degrees/speed 1
  3. Pour in potatoes and carrot and stir-fry – 3 mins/120 degrees/reverse spoon
  4. Add back chicken, reserve marinate and sauce ingredients except cornstarch.
  5. Cook for 15mins/Varoma/reverse spoon. Pour in cornstarch slurry when 3 mins left to cooking time

Recipe from



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