Braised Chicken and Potatoes

Pat the 500 g chicken chunks dry. Cut potatoes into roughly 3 cm pieces; hold briefly in water to prevent browning, then drain before cooking. Crush garlic, slice ginger and cut the spring onion into lengths, keeping whites and greens separate. Keep raw-chicken tools separate and wash them after use.

Heat the wok and add 1 tbsp oil. Spread in the chicken over medium-high heat. Leave for about 3 minutes before turning; brown for 6–8 minutes total, until lightly golden with tightened skin. The centers are still raw. Work in batches if crowded.

Reduce to medium heat and push the chicken aside. Add the 3 garlic cloves, 3 ginger slices and all spring onion whites. Fry for about 1 minute until fragrant, without burning the garlic.

Add the drained potatoes and toss. Add 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce and 1 tsp sugar. Stir over medium heat for 1–2 minutes until evenly coated. Proceed immediately if the sauce starts catching.

Pour in 400 ml hot water, bringing the liquid close to the top of the food. Bring to a boil and skim visible foam. Cover and gently simmer over medium-low heat for 18–22 minutes, checking and turning gently once. Potatoes should pierce easily and chicken must reach 74°C in the thickest part, clear of bone. Continue if needed; add a little hot water if running dry.

Uncover and remove the ginger slices and softened spring onion whites. Reduce over medium-high heat for about 3–5 minutes, moving the food gently, until the sauce lightly coats it while a loose pool remains. Fold in all spring onion greens for about 30 seconds, then serve.