Potato, Mushroom and Chicken Stew

After a month of ordering vegetarian rice for lunch during working days, I feel bored. I need something more flavorful to cheer up my taste buds. So, I took a break from the set lunch catering. Instead of dine out for hawker food, I made up my mind to bring my own bento to work. Let's see how determine I am. 

I find it difficult to wake up early in the morning to prepare my bento. So, I prepare some dishes the night before, heat it up the next morning. Then, I prepare steamed rice and some blanched vegetables. I pack up all the above in a multi-layer thermo pot, and my bento is ready. 

That's not a scrumptious meal, but I'm proud of my lunch box. The blanched Holland peas remained crunchy. The potato, mushroom and free range chicken taste as good as the night before. I'm satisfied with this dish alone with rice.

Potato, Mushroom and Chicken Stew

Serves 4-5

Ingredients:
1 free range/ organic chicken, skinned and chopped into pieces
2 potatoes (avoid the starchy type), peeled and cut into pieces
3 dried mushroom, dehydrated, drained and cut into thick strips
6 cloves of garlic, peeled and smashed
2 slices of ginger
3 tbsp of cooking oil
600ml of water

Seasonings:
1 tbsp of oyster sauce
1 tsp of dark soy sauce
light soy sauce to taste
1/2 tsp of sugar

Garnishing:
Holland pea, blanched
Carrot strips, blanched

Steps:
1. Half-boil the potato in a pot of hot boiling water. Drain and set aside.
2. Heat oil in a wok. Saute garlic, ginger mushroom till fragrant. Add chicken to fry for 3 minutes.
3. Then add potato to mix. Pour in water. Leave the mixture to simmer for 10 minutes with the lid cover.
4. Stir in seasonings. Leave it simmers till sauce thickening.
5. Dish out, garnished with blanched vegetables and serve hot with rice.