Q: Can I use boneless chicken thighs instead of chicken legs?
A: Yes, boneless chicken thighs can be substituted for chicken legs in this recipe. Adjust cooking times as needed.
Q: How important is it to soak the potato cubes in water?
A: Soaking potato cubes in water helps to remove excess starch and prevents them from sticking together during cooking.
Q: Is it necessary to use both light and dark soy sauce?
A: Using both light and dark soy sauce provides a balance of flavor and color, but you can adjust according to your taste preference.
Potato Cube and Chicken Leg Stir Fry
Notes
Ingredients:
- 1 Chicken Leg (for two servings)
- 1 Potato
- 3 Garlic Cloves
- 1/2 Purple Onion
- 3 Tablespoons Light Soy Sauce
- 1 Tablespoon Dark Soy Sauce
- 1 Tablespoon Cooking Wine
- 1 Tablespoon Oyster Sauce
- 2 Tablespoons Cornstarch
- 1/2 Tablespoon Sugar
- 1/2 Tablespoon Pepper Powder
- 1 Tablespoon Salt
- 1 Bowl of Water
- Debone the chicken leg, wash, and pat dry. Cut into small pieces.
- Marinate chicken with 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, and 1/2 tablespoon of pepper powder. Mix well by hand.
- Heat oil in a pan and sauté garlic until fragrant.
- Add potato cubes (soaked in water beforehand) and fry until half-cooked. Remove and set aside.
- Fry onion and chicken pieces until the chicken changes color.
- Add back the potato cubes and continue stir-frying.
- Add the sauce mixture (1 tablespoon of cornstarch, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, 1/2 tablespoon of sugar, and 1 bowl of water). Cook over medium heat for 15 minutes, adding water if necessary.
- Remove from heat and serve with two bowls of rice.
- High in protein from chicken.
- Carbohydrates from potatoes and rice.
- Contains vitamins and minerals from garlic and onions.
- Adjust salt and sauces for lower sodium options.
