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Dried Chili Chicken with Potato
Prep Time:
20 minutes
Serves:
2 servings
Type:
Asian Cuisine
About the Recipe
If you are same like me who doesn't like the smell of roasted sesame oil, give me a *high5* on the comment section. I'm okay with tiny usage of sesame oil but not too much of it. When I first cook this dish "Dried Chili Chicken with Potato" on Cookidoo, I followed the recipe exactly and 🥴 sesame oil taste too overwhelming.
This time around, I repeat this recipe BUT I replace sesame oil with Harvist_official Red Palm Oil. It is an edible oil, which contains the most vitamin A and vitamin E, as well as micronutrients vital to the human body. Its carotene content is 15 times that of tomatoes and 30 times that of carrots 😱 How amazing is that?!!
Red Palm Oil gives a light fragrant and reddish hue to my dish. It's delicious until I sapu kering the gravy too, knowing that it's guilt-free 😎 thanks to nutritious Red Palm Oil.
Recipes & Photos credit to:
@sisterwahcancook
Ingredients
600 g chicken, with bones, cut in pieces (4-5 cm) (I use 2 deboned whole chicken legs, cut in pieces)
20 g light soy sauce
15 g dark soy sauce
20 g oyster sauce
10 g sugar
20 g garlic cloves
10 g fresh ginger, cut in slices
3 dried chillies, deseeded and rinse with water
25 g Harvist Red Palm Oil
200 g potatoes, floury or wazy, cut in slices, soaked in water to remove starch
¼ tsp cornflour (starch)
2 tbsp water
1 spring chopped spring onions, to garnish
Preparation
1. Place a bowl on mixing bowl lid, weigh in chicken, light soy sauce, dark soy sauce, oyster sauce and sugar. Mix and set aside.
2. Place garlic cloves in mixing bowl, chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add ginger slices, dried chillies and Red Palm Oil, sauté 5 min/120°C/Reverse speed 1.
4. Add reserved marinated chicken and marinade, and potatoes, cook 13 min/100°C/Reverse speed spoon. Meanwhile, mix cornflour and water in a small bowl.
5. Add cornflour mixture, cook 2 min/Varoma/Reverse speed spoon. Garnish with chopped spring onions. Serve hot.
