Chicken Stew with potato and carrot

Ingredients:
300g chicken (cut into bite-size pieces)
1 1/2 tbsp light soy sauce
2 small size potato (peeled, cut into thicker pieces)
1/2 red carrot (peeled, cut into thicker pieces)
2 tsp plain flour
1 1/2 tsp chicken stock granules (to taste)
1 1/4 cup water (add more if needed)
1/4 cup cooking oil

Methods:

1. Marinate chicken pieces with 1 1/2 tbsp light soy sauce, leave in the fridge till time of cooking.
2. Heat 1/4 cup cooking oil in a wok, lightly brown chicken pieces using medium heat, dish and drain.
3. Remove oil from pan, leaving 2 tsp, stir-fry 2 tsp plain flour over low heat for 1 minute.
4. Add 1 1/4 cup water and bring to boil.  Add potato, red carrot, chicken and chicken stock granules, stir well, cover with lid and let it simmer until chicken, potatoes and red carrots are tender. During simmering stir often to ensure that the dish is properly cooked through.  Taste also for correct seasoning.
5. Serve hot with freshly cooked rice.

Note: The sauce of this dish goes well with a plate of freshly cooked rice, it's so yummy!!