Chicken Stew With Carrot & Potato

Thanks to Ming & Ling for sharing their recipe with me. I requested for the recipe from Ling, and she passed the task to Ming to supply me the recipe. ",)

The main reason I asked for the recipe is that I've been wanting to cook something similar to this, but was not really sure the method. So for the first time, I followed the recipe but with the ingredients cut down for just 2 of us. The method is simple, and most importantly it won't mess up the kitchen. We love the taste of this dish, and I found that it is a suitable dish for toddlers.

Chicken Stew With Carrot & Potato
Serves 2

Ingredients:

1 boneless whole chicken leg, cut into cubes

1 potato, cut into cubes
1 small carrot, cut into cubes
1 small onion, sliced

Seasoning:

2 tbsp oyster sauce
1/2 tsp dark soy sauce
dash of sesame oil
1 tbsp light soy sauce
Water
Corn starch

Instructions:

1. Marinate chicken cubes with sesame oil and light sauce and leave aside.

2. Boil carrot and potato until soft and leave aside.

3. Fried onion until slightly brown.

4. Stir in chicken and fry until half cooked.

5. Stir in potato and carrot and stir fry for 3 minutes.

6. Add in oyster sauce and dark soy sauce.

7. Add in water enough to fill dish.

8. Add in corn starch to thicken.

9. Add in salt to taste. (I skip this as I found with the soy sauce and oyster sauce, it was just nice)

10. Serve hot.