Simmered chicken with potatoes and chillies in hot bean paste

Ingredients:
1 big chicken thigh
1 tbsp light soy sauce
1 potato, peeled and wedged
1/2 onion, wedged
5 dried chilies
1 red chili. sliced
3 slices ginger
4 garlic cloves, sliced
200ml water
1 tbsp hot bean paste

Seasoning:
1 tbsp light soy sauce
1/2 tsp sugar, to taste
1/2 tbsp shiao hsing wine

Methods:

1. Clean, cut chicken thigh into pieces and marinate with 1 tbsp of light soy sauce for an hour.
2. In a wok, put in enough oil and once heated parboil the chicken pieces, dish out and drain.
3. In the same oil, deep-fry the potatoes till golden in colour, dish out, drain and put aside.
4. In a clean wok, put 2 tbsp of oil and fry ginger and garlic over low heat until fragrant, add in the hot bean paste and give it a quick toss.
5. Add in chicken, potatoes, onion and dried chilies, mix well, then add in water and seasoning and bring up the heat.
6. Once it comes to a boil, reduce to medium heat and simmer for 2 to 3 minutes, then add in red chili slices, continue to simmer until chicken is cooked and the potatoes are soft and the sauce is thick.  Serve hot.

Note:  This is the savory dish indeed!  With the hot bean paste and dried chilies you don't need to taste to know it for sure, but it's an appetizing dish to have for lunch or dinner.