A Chinese dish that can be cooked in one pot so great for school-camps or an easy evening meal.
Serves 1-2 – just multiply ingredients as needed and size of pot for larger numbers.
300g diced chicken
pinch salt
1 Tbsp white cooking wine or white wine vinegar.
3 Tbsp canola oil
200g all-purpose potatoes, peeled and diced
1 Tbsp soy sauce
1 red chilli, deseeded and chopped
1 Tbsp chopped fresh ginger
½ cup water
2-3 star anise
1 Tbsp corn-flour
Chopped coriander for garnish
Place the chicken in a bowl with salt and cooking wine.
Heat the oil in a pan, add the chicken and stir fry until brown. Add potatoes, soy sauce, chilli, ginger, water and star anise and simmer for about an hour.
Mix the corn-flour with water to make a paste, add to the potato mixture and continue cooking until the sauce thickens.
Serve garnished with coriander.
All Recipes on this page are supplied
by Pip Duncan
Food, Food Safety & Nutrition Consultant
For more of Pip’s recipes visit www.choice.co.nz/recipes