Potato and Chicken Stew with Rice

Name: Potato and Chicken Stew with Rice
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 300g Chicken thigh meat; 1 piece potato; 1/2 tbsp Honey; 1 tbsp light soy sauce; 1/2 tbsp dark soy sauce; 1/2 tbsp Oil consumption; a pinch Salt; a pinch chopped parsley; 1 tbsp cooking wine; 5 slices Ginger slices

Comforting one-pot rice dish with marinated chicken thigh and diced potato simmered in a savory soy-honey sauce until tender, absorbing rich flavor into every grain.

30 minNewMedium Staple Food Braise & Mix Savory

Instructions

1
Add one tablespoon of light soy sauce, one tablespoon of cooking wine, ginger slices, and a little black pepper to boneless chicken thighs, mix well and marinate for 10 minutes.
2
Cut the potatoes into small cubes; the smaller they are cut, the easier they are to cook.
3
Prepare another batch of sauce for the risotto. One spoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of oyster sauce, half a spoon of honey, and a small bowl of warm water.
4
Pour some oil into the pan and add the marinated chicken thighs. Fry slowly over low heat for about 5 minutes, until the chicken slightly shrinks, then take it out first.
5
Add diced potatoes and fry until the surface is slightly crispy, giving it a crunchy texture when eaten.
6
Pour the chicken back and sprinkle some salt, cook until it bubbles, then place a bowl of rice on top.
7
Stir until it becomes sticky and mushy, then it's ready to serve. It would be even more delicious if you sprinkle some chopped parsley on top.