Braised chicken with dried chilies, potatoes and onions

Ingredients:
1 whole chicken legs (cut into bite sized pieces)
1 chicken drumstick  (cut into bite sized pieces)
4 dried chilies (deseed, soaked in hot water, drain, pat dry with kitchen paper)
1 potato (peeled and cut into chunks)
1 onion (peeled and slice slightly larger)
3 cloves garlic (peeled and chopped)
1 cup water
1/2 tbsp. dark soy sauce (amount depending on the colour you want to achieve)
2 tbsp. cooking oil

Marinade: (mix together)
2 tbsp. oyster sauce
1/2 tbsp. dark soy sauce
Dashes of sesame oil
Dashes of salt
Dashes of grounded white pepper
1 tbsp. Shaoxing Wine
1/2 tbsp. cornflour

Methods:

1. Marinate chicken pieces with marinade for at least three hours in the fridge.
2. In a heated wok add 1 tbsp. of cooking oil, fry the dried chillies, dish out and set aside.
3. Add another tablespoon of cooking oil into the same wok, saute garlic until fragrant.  Add the marinated chicken together with the marinade and potatoes and stir-fry until well mixed.
4. Drizzle in another 1/2 tbsp. (or more) dark soy sauce and 1 cup water.  Stir to mix and when the sauce starts to simmer, add in onion and dried chillies.  Give it a mix and cover with lid, reduce the heat to low and let it braised until chicken is cooked through.
5. Remove from heat onto a serving dish.  

I adapted this recipe from Mary Adele Ng, who posted her dish in 'Heavenly Cuisines' with some amendments to suit my cooking preference.