Minced Chicken with Potatoes

This is one popular Chinese dish frequently served on the dining table.  I will opt to come up with this Simple Yet Yummylicious dish, if I am too lazy to plan what to cook.  As long as I have minced chicken/pork in my freezer and potatoes, this dish can easily be whipped up without too much of an effort.

Ingredients: (serves 2)

1/2 cup minced chicken (combination of breast and thighs)

1 large potatoes or 2 small (peeled and cubed)

2 cloves garlic (peeled and chopped)

1 shallot (peeled and sliced)

2 bird's eye chilis (remove seeds and sliced)

1 sprig spring onion (chopped - separate the white and green part

1/2 tsp cornflour + 1 tbsp water (cornstarch slurry)

3 tbsp. cooking oil

Seasoning: (mix in a small bowl)

1/4 cup water

1 tbsp. oyster sauce

1 tsp. light soy sauce

Methods:

1. In a heated wok, add 2 to 3 tablespoons of cooking oil.  When the oil is hot, add in the potatoes and let it fry until lightly browned. Remove and set aside on a plate.
2. Remove excess oil, leaving 1 tablespoon in the wok, saute the minced chicken until golden brown. Add in garlic and white part of the spring onion.  Stir to combine until aromatic.  Then place the potato back into the wok and stir to combine.  Add in the seasoning and stir to combine.  Simmer until the potato is tender.  Since I fried the potato first, I did not cover with lid at this stage of cooking.
3. Drizzle in the cornstarch mixture, stir to mix well.  Add in the red chili and green part of the spring onion.  Switch off heat, stir and cook for another quick minute, then remove onto a serving plate.
4. Serve!

Notes:

• This dish can be cooked with more sauce if preferred.  On my first attempt I cooked with some sauce, not that much.
• On my second attempt, which is recently, I cooked it dry.
• The amount of potato and minced chicken used is based on your own preference.

I adapted this recipe from 'Janet's Homecooking' with slight adjustments to suit my cooking preference.