◄ Back

Next ►

Picture 6 of 6

Potato chicken is one of the common dishes I love to cook all time. I am so into this dish is because my grandma cooked it most of the times for me and my brother when we were in primary school (elementary school). This is one of the fabulous dishes I could remember that she cooked.

In Malaysia, this dish is named shuzimenji (薯仔燜雞) or helanshumenji (荷蘭薯燜雞). I absolutely have no ideas why it is being called helanshumenji (荷蘭薯燜雞). 荷蘭means Holland. Some said the potato was possibly brought to Malaysia from Holland in the earlier times.

Anyway, it is an uncomplicated but tasty recipe to be attempted. If you’re looking for something simple to cook after a long day, this is certainly the one.

Ingredients:
1 chicken drumstick (cut in chunks)
1 chicken breast (cut into pieces)
3-4 potatoes (quarterly cut)
1 big onion (sliced into medium size)
1 shallot (minced)
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp sugar
1 cup water

For marinating:
1 tbsp soy sauce
2 tbsp Shaoxing rice wine (绍兴酒)

Cooking method:

1. Marinate the chicken meats for 30 minutes before cooking.
2. Heat up the pan or pot with 2 tbsp of oil. Add in the big onion and shallot and sauté until fragrant.
3. Add the chicken meats and stir fry well until cooked.
4. Add soy sauce, dark soy sauce, oyster sauce and sugar. Stir well.
5. Add potatoes and water. Stir well for 2-3 minutes.
6. Cover and simmer for 15 minutes.
7. Dish up. Note: Make sure the potatoes are softened before dish up. Otherwise simmer for a while more.

Serves hot.