This is a second stewed meat recipe which I tried from this cookbook . The first one was the Spare Ribs With Tomato Curry Stew which was an awesome One Dish Meal. I believe this stewed chicken with black pepper flavor is also as good and easy to prepare for cooking.
Just love this kind of dishes cooked by stewing method where all the flavours are well combined and infused into the ingredients. Really easy yet the result is never disappointing at all.
The chicken and potatoes are cooked till tender and soft while the thick sauce is aromatic and spicy. Great to serve with rice or even freshly baked warm buns.
The original recipe uses some black pepper sauce which I substitute it by increasing the seasoning by a little.
Recipe adapted from Yum Yum Magazine No.103 with slight modifications
2 chicken whole legs with skin – cut into big pieces
Marinade for at least an hour with ½ tsp each of salt and pepper, 1 tsp oyster sauce and 1 tbsp light soy sauce. Mix and coat with 1 tbsp cornstarch.
1 large potato – peeled and cut wedges
½ carrot – peeled and cut wedges
3 black mushrooms – soaked and halved
1 onion – peeled and cut wedges
5 dried chillies – soaked
1 tbsp each sliced garlic and shallots
1 tsp each of ground black pepper, sugar and dark soy sauce
2 tsp each of oyster sauce and light soy sauce
1 tsp cornstarch [optional]
- Heat a non stick wok, then add in 1 tbsp oil. Put in the chicken pieces to fry from skin side first until brown and firm. Dish up and set aside.
- Using the oil in the wok, sauté aromatics [garlic, shallots, dried chillies and cloves] until fragrant. Add in onions, potatoes and carrot. Stir to mix well, then add in the seasoning followed by fried chicken.
- Stir to mix well, pour in water. Bring to boil, then cover, simmer over low heat for 20 minutes until chicken is tender and sauce is reduced.
- Turn to high heat to thicken the sauce, then dish up to serve hot.