Dongbei-Style Braised Chicken and Potato Stew
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Ingredients
- 700 g bone-in chicken thighs
- 350 g potatoes, diced
- 150 g carrots, sliced
- 2 tbsp dark soy sauce
- 15 g fresh ginger, sliced
- 1 star anise
- 2 spring onions, finely sliced
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 429 kcal
- Protein
- 31.7 g
- Carbohydrate
- 18.2 g
- of which sugars
- 3.8 g
- Fat
- 24.6 g
- of which saturates
- 6.5 g
- Fibre
- 3.3 g
- Salt
- 1.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the chicken for 5 minutes.
- 2
Add the fresh ginger and star anise and fry for 30 seconds.
- 3
Pour in the dark soy sauce and enough water to cover the chicken.
- 4
Bring to a simmer, cover and cook gently for 25 minutes.
- 5
Add the potatoes and carrots and simmer uncovered for a further 20 minutes, until the chicken and vegetables are tender and no pink remains at the bone.
- 6
Scatter with the spring onions and serve with steamed rice.
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