Stew Chicken with potatoes and carrots 🥔 🥕

Ingredients:

15 pieces of chicken mid-wings

3 to 4 potatoes (slice into small chunks) 

1 big carrot (slice into small chunks) 

1 onion cut into wedges

4 slices ginger 

Marinate for chicken: 

1 tbsp light soy sauce

1.5 teaspoon dark soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar 

2 teaspoon chinese wine 

2 teaspoon cornflour

Method: 

1. Marinate chicken wings with the seasoning for at least half an hour. 
2. Heat a tsp of oil over medium heat. Sauté ginger and onion until fragrant. 
3. Add marinated chicken wing and pan-fry until lightly brown. Deglazed with some chinese wine (this step optional). 
4. Add in carrot and potato* and cook for two minutes. 
5. Add in the remaining marinate for chicken. 
6. Add in 150-200ml of hot water (amount of water adjusted according to your preferences for how much gravy you want). Taste will be better if you replace by chicken broth. If you use store-bought chicken stock, do adjust the other seasoning for taste. 
7. When it comes to a boil, lower the heat and simmer for about 20 minutes or until chicken is cooked. (Try not to overcook it. I didn’t cook too long as I prepared this earlier in the afternoon for dinner and heat up again before serving and also to thicken gravy). 
8. Taste and adjust seasonings accordingly. 
9. Lastly, drizzle in cornflour mixture slowly to thicken gravy till it reaches the consistency you like. Drizzle some sesame oil for fragrance. 

*Note: You can either fry the potato first or just add during the cooking. As I was using Happycall pot, I lightly pan-fried the potatoes first and set aside to add it later.