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Chinese Chicken and Potato Stir‑Fry
A comforting northern Chinese home‑cooked dish where tender chicken pieces and firm potato chunks are first seared, then simmered together in a savory soy‑ginger‑garlic sauce. Served over rice, it’s hearty, flavorful, and perfect for a family dinner.
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Cost Breakdown
Critical Success Points
- • Coating the chicken with cornstarch and oil before frying
- • Creating a light crust on the potatoes before simmering
- • Deglazing with Shaoxing wine to lift caramelised bits
- • Simmering covered for 15 minutes to let potatoes absorb sauce
- • Adding the cornstarch slurry at the end to achieve a glossy thick sauce
Safety Warnings
- • Hot oil can splatter – keep a lid nearby and avoid water near the pan.
- • Use oven mitts when handling the hot skillet.
- • Alcohol vapors from Shaoxing wine can ignite; keep flame low and ensure good ventilation.
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Kyckling- och lökstirfry
En snabb och smakrik kinesisk stir‑fry med möra kycklingskivor, krispig lök, färsk ingefära och en fyllig sås av soja, ostronsås och kycklingbuljong. Perfekt att servera med ris för en enkel vardagsmiddag.