CHINESE CHICKEN AND POTATOES RECIPES

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MALAYSIAN CHINESE CHICKEN AND POTATO CURRY RECIPE - FOOD.COM



Malaysian Chinese Chicken and Potato Curry Recipe - Food.com image

Traditional Hokkien recipe, originally posted by Happyhomemaker88 here: http://happyhomemaker88.com/2008/01/06/my-mother-in-laws-yummy-chicken-potato-curry/ She calls for two ingredients I don't have access to, so I just left them out: 5 candlenuts and 1 bunch curry leaves.

Total Time 1 hours

Prep Time 1 hours

Yield 3-6 serving(s)

Number Of Ingredients 15

3 whole chicken legs
2 tablespoons salt
3 tablespoons curry powder
5 tablespoons curry powder
5 garlic cloves
1 inch ginger
3 fresh red chilies
3 large potatoes, peeled and cut into chunks
oil, for deep-frying
1/2 cup oil
15 chopped shallots
2 large onions, peeled and cut into chunks
2 stalks lemongrass, smashed a bit to release aromatic oils
4 cups coconut milk
1 teaspoon salt

Steps:

  • Marinate chicken legs in 2 T salt and 3 T curry powder.
  • Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
  • Peel and chop potato, and deep fry in some oil until half cooked.
  • Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
  • Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
  • Add the marinated chicken pieces and stir-fry until it is half cooked – this is to seal in the chicken juices and make the chicken fragrant and tasty.
  • Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
  • Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
  • Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
  • When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
  • Serve with bread or rice.

Nutrition Facts : Calories 2518.6, FatContent 124, SaturatedFatContent 72, CholesterolContent 138.6, SodiumContent 5751.9, CarbohydrateContent 316, FiberContent 17, SugarContent 213.3, ProteinContent 49.3

CHICKEN AND DICED POTATOES RECIPE - SIMPLE CHINESE FOOD



Chicken and Diced Potatoes recipe - Simple Chinese Food image

The chicken and potatoes are diced, and the potatoes are made of softer sand. After frying, they are very burnt and fry together with the tender chicken. The taste is salty and fragrant. It is a great match for rice. You might as well try it.

Provided by Qiuyue0815

Total Time 10 minutes

Yield 3

Number Of Ingredients 17

1 piece Chicken breast
1 piece potato
1/3 scoop salt
1 shallot
1 ginger
2 petals garlic
1/5 scoop pepper powder
1 scoop Cooking wine
1/6 scoop Soy sauce
1/5 scoop pepper
1/5 scoop sesame oil
1/5 scoop Mustard oil
1/2 spoon Vinegar
1/4 spoon Sugar
1 scoop starch
1/3 scoop Chicken Essence
1/3 scoop Ginger powder

Steps:

  • Natural defrosting of chicken
  • Dice chicken, add cooking wine, ginger powder, pepper, etc. to marinate
  • Peel and diced potatoes
  • Take a small bowl, mix starch with appropriate amount of water, add soy sauce, light soy sauce, sugar, salt, mustard oil, sesame oil, vinegar, chicken essence, etc., mix thoroughly and set aside
  • Heat oil in a cold pan, add sliced ginger and fry for a while, add chicken cubes and fry quickly, changing color and out of the pan.
  • Add the diced potatoes to the bottom oil of the wok and stir fry
  • Stir-fry potatoes until slightly browned
  • Add onion, garlic, and pepper powder and stir fry
  • Add chicken cubes
  • Put in the sauce
  • Stir fry out of the pot
  • Cypress, the war horse, the culinary skills are flying

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