This is an easy recipe to cook. The dish needs time to braise as the flavour becomes more intense and the whole dish becomes more saucy and thick.
Time: Prep 10 mins / Cooking 42 mins
Slice the chicken and marinade with salt, cornflour, soy sauce and sesame oil and mix together well. Set aside in a bowl whilst you prepare the vegetables.
Prepare the vegetables. Slice the potatoes, crush the garlic, cut the onion into chunks and slice the carrots.
Boil the kettle and prepare 300ml boiled water.
Heat wok, without oil, until hot on medium-high heat.
Fry chicken for 2 minutes one side until golden brown and 1 minute the other. Set chicken aside in a bowl.
Using same wok add 1 tbsp oil and heat on medium-high heat until hot.
Add garlic and fry for 30 seconds, then add onions and fry for 3 minutes. Set garlic and onion aside in same bowl as the chicken.
Using the same wok, without adding oil, add the potatoes and carrots and fry on high heat for 6 minutes. Stir occasionally being careful not to burn them.
Add the chicken, onion and garlic back and fry for 1 minute.
Add 300ml boiled water. Place lid on and cook on medium heat for 15 minutes. Check every now and then, if water runs out top up by 50ml.
Take lid off. Add 1 tbsp Oyster sauce and 1 tsp soy sauce (or to taste) and stir in. Turn to high heat and cook for another 10 minutes.
Gradually add 1 tbsp cornflour mixture a little at a time and stir, once sauce is thickened stop adding the mixture. Fry for 5 more minutes and serve.