Quick Potato Chicken Stew

Ingredients

• chicken thighs or breast — 400 g, cut into chunks
• potatoes — 2 medium, cut into 3 cm chunks
• carrot — 1, cut into chunks
• garlic — 3 cloves, smashed
• soy sauce — 2 tbsp
• dark soy sauce — 1/2 tbsp
• sugar — 1 tsp
• cooking wine — 1 tbsp
• cooking oil — 1.5 tbsp

Steps (beginner-friendly)

1. Cut the chicken into 3 cm chunks and the potatoes/carrots into similar-size chunks (smaller pieces finish within 30 minutes).
2. Heat 1.5 tbsp oil in a pot over medium-high heat. Brown the chicken chunks 3-4 minutes, stirring occasionally, until golden on the outside.
3. Add the smashed garlic and stir 20 seconds until fragrant.
4. Add 2 tbsp soy sauce, 1/2 tbsp dark soy, 1 tsp sugar, and 1 tbsp cooking wine; stir to coat the chicken.
5. Add the potato and carrot chunks plus enough water to just barely cover everything. Bring to a boil.
6. Cover, reduce to medium-low heat, and simmer 15-18 minutes until a chopstick slides into a potato with no resistance.
7. Remove the lid, turn to high heat, and boil 2-3 minutes until the sauce reduces and thickens enough to coat a spoon.
8. Taste and adjust salt, then serve with rice.