Braised Chicken Thigh Fillets with Potatoes
Ingredients
Serve : 2| cooking time : 30 mins | Budget : £3.5
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3 potatoes; 450g chicken thigh fillets, cut into bite-sized pieces; ½ tbsp oyster sauce; A dash of dark soy sauce.
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Marinade; 1 tsp salt ; 1 tsp sugar; A pinch of ground white/black pepper; ½ tsp light soy sauce; A splash of cooking wine (e.g., Shaoxing wine); ½ tsp cornstarch.
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Instructions
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Peel the potatoes and cut them into chunks.
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Cut the chicken thigh fillets into bite-sized pieces and mix well with the marinade. Let it marinate for at least 20 minutes.
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Heat a pan over medium heat, add some oil, and stir-fry the potatoes for about 2 minutes. Remove and set aside.
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In the same pan, sear the marinated chicken over medium heat until both sides are slightly browned.
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Add the potatoes back to the pan and stir-fry together.
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Pour in some water, cover with a lid, and bring to a boil over high heat. Then, reduce to medium heat and let it simmer for 15 minutes until the sauce thickens and the potatoes become tender.
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Add oyster sauce and stir-fry for a bit, then drizzle in dark soy sauce for color. Mix well, and it's ready to serve!