Q1: Can I substitute another type of potato in this recipe?
A1: Yes, you can use any type of potato, but baby potatoes are recommended for their size and texture.
Q2: Is it necessary to use an electric stew pot?
A2: No, you can cook the dish in a regular pot, but an electric stew pot provides convenience and consistent heating.
Q3: What can I use if I don’t have shrimp?
A3: You can omit the shrimp or substitute it with other proteins like chicken or tofu.
Q4: How do I know when the potatoes are perfectly cooked?
A4: The potatoes are done when they are soft and tender. In a quick-cook rice cooker, this is usually indicated.
Q5: Can I make this dish vegetarian?
A5: Yes, simply omit the shrimp and use a vegetarian broth instead of chicken sauce.
Chicken Sauce Baby Potatoes with Shrimp
- 2 baby potatoes
- 5 shrimp
- Chicken sauce, as needed
- Oil, for frying
- A dash of cooking wine (optional, for removing shrimp odor)
- Cut the baby potatoes into small dices.
- Fry the diced potatoes in oil until golden brown on both sides.
- In the same oil, sauté the shrimp until they change color. Add a dash of cooking wine to remove any odor.
- Place the shrimp and potatoes in an electric stew pot or a regular pot.
- Add water to just cover the potatoes and pour in the chicken sauce. Stir to combine.
- Cook until the potatoes are soft, using a quick-cook rice cooker if available for convenience and to maintain warmth.
- Rich in carbohydrates from the potatoes.
- Provides protein from the shrimp.
- Low in fat, depending on the amount of oil used for frying.
- Chicken sauce may add sodium and additional flavors.