INGREDIENTS:
(SERVES 6 TO 8)
3 SHALLOTS, SLICED
1-INCH PIECE GINGER, SLICED
5 CLOVES GARLIC,SLICED
2 CUPS WATER
5 TBSPS VEGETABLE OIL
1 TSP BLACK SOY SAUCE
1 TBSP GROUND BROWN BEAN PASTE
3 POUNDS CHICKEN PARTS, CUT INTO 20 PIECES, WITH OR
WITHOUT BONE
1/2 TSP SALT
1 TBSP SUGAR OR MORE TO TASTE
1 POTATO, PEELED AND CUT INTO 1-INCH CUBES
PROCEDURE:
1) PROCESS THE SHALLOTS, GINGER AND GARLIC TO A SMOOTH
PASTE WITH 3
TABLESPOONS WATER.
2) HEAT 3 TBSPS OF OIL IN A WOK OR LARGE PAN AND STIR-FRY
THE SPICE PASTE
OVER LOW HEAT UTNIL THE AROMA RISES.
3) ADD THE SOY SAUCE, BEAN PASTE AND CHICKEN AND FRY,
TURNING IT FOR 5
MINUTES.
4) ADD 2 CUPS WATER, SALT, SUGAR AND COOK FOR 15 MINUTES.
5) IN ANOTHER SKILLET, PAN FRY THE POTATO IN THE REMAINING
2
TABLESPOONS OIL UNTIL BROWN AND SOFTENED,
ABOUT 10 MINUTES.
6) ADD THEM TO THE CHICKEN MIXTURE AND SIMMER, COVERED,
OVER LOW HEAT
UNTIL THE INGREDIENTS ARE TENDER AND
THE SAUCE, WHICH IS SLIGHTY
SWEET, HAS THICKENED.
7) SERVE WARM WITH RICE AND SIDE DISHES.
