How to Make Delicious Chicken Sauce Baby Potatoes – A Step-by-Step Guide

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)
  1. Cut the baby potatoes into small dices.
  2. Fry the diced potatoes in oil until golden brown on both sides.
  3. In the same oil, sauté the shrimp until they change color. Add a dash of cooking wine to remove any odor.
  4. Place the shrimp and potatoes in an electric stew pot or a regular pot.
  5. Add water to just cover the potatoes and pour in the chicken sauce. Stir to combine.
  6. Cook until the potatoes are soft, using a quick-cook rice cooker if available for convenience and to maintain warmth.
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  • 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.