Recipe • Chicken Potato Stew
So I usually still choose premix and use the remaining paste in the pack to cook another dish the next day! Convenient, indeed!
For this recipe, I used Dancing Chef™ Hainanese Chicken Rice Paste to cook Chicken Potato Stew.
Need another recipe to use up the remaining paste? Click here!
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3 Bone-in Chicken Thighs, chopped to chunks
2 Russet Potatoes, cut into 5-6 pieces per potato
1 Carrot, cut into rolling wedges
1 Red Onion, slice
2 TBS of Dancing Chef™ Hainanese Chicken Rice Paste
200ml Dashi stock
1 TBS Oyster Sauce
1 TBS Cooking Sake
1 TBS Mirin
2 tsp Light Soy Sauce (or to taste)
•Wash and pat dry chicken meat. Lightly season with 1 tablespoon of cooking sake , 1 teaspoon of sugar and 1/2 teaspoon of salt.
•Heat a pot or wok, add Dancing Chef™ Hainanese Chicken Rice Paste and onion slices.
•Add in chicken,fry till no pink. Add oyster sauce and pour in dashi stock, bring to a gentle boil.
•Add cooking sake, mirin and light soy sauce.
⚠️Amount of light soy sauce depends on the saltiness of dashi stock (if any), please adjust accordingly.
•Switch off the flame and allow the stew to rest in residual heat before serving.
Take a look at other recipes I created using Dancing Chef™’s Laksa Paste!
Laksa Pasta with Laksa Meatballs
Shabu Pork Rolls with Laksa Sauce
With up to 19 easy-to-use pastes and sauces, Dancing Chef™ has got you covered!
These convenient blends contain no MSG, preservatives or artificial colouring.
From 1 to 31 August 2018, purchase 3 packets of Dancing Chef™’s pastes or sauces at just S$7.85 (UP: S$2.85/packet), and stand a chance to win a pair of passes to a cooking workshop helmed by local celebrity chef Lisa Leong on 16 Sep 2018.
✨There are 30 pairs of passes to be won!
Dancing Chef promotion is available at FairPrice supermarkets exclusively.