Chinese Chicken Stew with Potatoes

A pot and a bowl of chicken stew with potatoes and noodles, a small dish with chopped scallion and a pinch bowl with chili oil on the side.

Print Recipe

5 from 10 votes

Prep Time5

Cook Time1

marinate time15

Total Time1 20

Course: Main Course

Cuisine: Asian, Chinese

Servings: people

Calories: 623kcal

Author: Edwina

Ingredients

For the Chicken Stew

1.5-2 lbs chicken drumstick about 6 chicken drumsticks
½ teaspoon sea salt
¼ tsp white pepper powder
2 tablespoon vegetable oil
5 slices ginger
5 cloves garlic with or without peel
2 stalks scallion cut into 4-5 sections
1 star anise
2 bay leaf
1.5 inch cinnamon stick or a pinch of cinnamon powder
3 tablespoon Shaoxing wine
3 tablespoon soy sauce
½ tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon tomato paste
2 tablespoon sugar
2 cups water
1 lb Yukon Gold potato peel and cut to 1-1½" cubes

Other

3 servings knife-cut noodle or other kinds of noodle of your choice.
chili oil
chopped scallion

Instructions

Marinate the Chicken

Toss chicken drumstick with salt and white pepper powder and let it sit for 15 minutes in room temperature. If you have time, it will be even better to do this for a few hours or overnight.

Make the Stew

Heat vegetable oil in a Dutch oven over medium low heat (I use a 4 qt one), add ginger, garlic, scallion, star anise, bay leaves and cinnamon stick. Cook and stir until aromatic and the scallions begin to brown, about 1-2 minutes.
Adjust the heat to medium, add in chicken and cook for 1 minute before flipping and cooking another minute.
Add Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, tomato paste and sugar. Stir and cook for about 30 seconds.
Add water, cover and pot and bring it to a boil before turning the heat down to low and maintaining a gentle boil for 30 minutes.
Submerge the potatoes in the stew and cook for another 20 minutes or until the potatoes are soft.

Assemble

When the stew is almost done, cook noodles according to the instruction on the package.
Add noodles, chicken, potatoes and broth in a bowl, drizzle some chili oil if using, top with some chopped scallion and enjoy!

Notes

Using good quality chicken is the key to making this dish delicious. Try to use free range / pasture raised chicken or the best quality you can afford.

I prefer leaving the garlic skin on when making stew to prevent the garlic from breaking apart and muddling up the broth.

I usually serve this stew with wide wheat noodles; however, you can also enjoy it with rice. If you would like to serve it with rice, you can cook it without the lid in the last 10 minutes to reduce the broth a little bit.

Nutrition