Chicken and Potato Stew

[zhemao]

Ingredients:

• Chicken (any cut will do)


• Potatoes


• Rice Wine


• Garlic


• Black Pepper


• Salt


• Sugar


• Cumin


• Bay Leaves


• Vegetable Oil

Directions:

1. Cut the potatoes into large chunks


2. Coarsely chop a clove of garlic


3. Cut the chicken into large chunks as well. Marinate with salt, black pepper, and rice wine


4. Parboil the potatoes in a pan for 10 min. In the end, they should be soft enough to stick a chopstick in with some effort.


5. Take out the potatoes and reserve the water.


6. Dry off the pan and turn to medium high heat.


7. Add a spoonful of oil and the garlic. Sautee until fragrant (just a few seconds should be enough)


8. Add the chicken and stir. Let the pieces cook on one side and then flip them over.


9. Once both sides have turned color, pour in some potato water and add the potatoes.


10. Add a pinch of cumin, a bay leaf, and a bit of sugar


11. Mix well, turn the heat to medium low, and cover


12. Let simmer for 1-2 min or until the chicken is fully cooked

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