INGREDIENTS:
- 300 gm deboned chicken thighs – cut bite size pieces marinate with ¼ tsp pepper, salt, sesame oil and 1 tsp dark soy sauce for 1-2 hours
- 1 big potato – peeled and cut wedges
- 1 tbsp miso paste
- 1 tbsp chopped garlic
- 1 tsp of sugar and dark soy sauce
- 150 ml water
- Heat a non-stick wok with 1 tsp oil, pan fry marinated chicken pieces until lightly browned. Add in the potatoes to fry for several minutes.
- Add in the chopped garlic and miso paste. Stir fry to mix well with the chicken and potato pieces until aromatic.
- Add in water and sugar. Bring to boil and taste to adjust seasoning. Lower heat, cover to simmer for about 20 minutes until potatoes are softened and chicken pieces are cooked. The sauce should have reduced and thick.
- Dish up to serve with rice.
Source: Kimmy-Cooking Pleasure
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