Tender chicken stew with hearty potatoes and carrots in a savory gravy. This quick Chinese chicken potato stew is ready in 30 minutes and made in one-pot with simple ingredients! A great main dish that is comforting and delicious!
Jump to:
This easy Chinese Chicken Potato Stew features chicken drumsticks braised in a savory sauce with chunky potatoes and vibrant carrots. It's best served with steamed rice for dinner or lunch. You can also make it ahead of time for meal preparation.
The stew is flavorful and will instantly warm you up on a cold day making it perfect for Winter or Autumn! My mother used to make something similar and it was such a satisfying meal that brought warmth to the soul.
You won't find this dish at Chinese restaurants, but it’s easy to make at home with minimal ingredients in one-pot in little-time.
Why you'll love this recipe:
- simple and easy to make in one-pot in 30-minutes!
- made with simple ingredients.
- delicious, hearty and comforting - great for the colder seasons.
- can be made ahead for meal preparation.
- great for large families.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Chicken Drumsticks: or substitute with skin-on bone-in chicken thighs. The bones and skin offer depth of flavor. Avoid using boneless chicken thighs or chicken breast.
- Yukon Gold Potatoes: or substitute with yellow potatoes.
- Carrot: or substitute with yellow carrots, sweet potatoes or yams.
- Onion
- Water: or substitute with low-sodium chicken stock for more flavor!
- Green Onion
- Neutral Cooking Oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Sauce
- Regular Soy Sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, coconut aminos or a gluten-free soy sauce.
- Dark Soy Sauce: this is darker and thicker than regular soy sauce. Or substitute with dark mushroom soy sauce.
- Oyster Sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
- White Granulated Sugar: or substitute with cane sugar to balance out the salty flavors.
- Sesame Oil
- Black Pepper
- Garlic
Note: Asian ingredients are typically available at most Asian grocery stores or check online, like on Amazon.
Expert Tips
- Use fresh skin-on bone-in chicken drumsticks for best taste. The flavour from the bones and skin takes this stew to the next level. Avoid using boneless skinless meat.
- Cut the potatoes and carrots into large quarters or chunks, so they don't disintegrate into your sauce.
- Pre-mix the sauce in advance as the cooking process is fast.
- Brown that chicken for extra flavor!
- Avoid moving the chicken around as you brown it or it can tear off the chicken skin. Just let it sear in the pan until brown and then flip over to brown on the other side.
- Don't skip the oyster sauce because it offers depth! If you don't like oysters, substitute with vegetarian stir-fry sauce.
- Let the stew simmer for maximum flavor.
Instructions
Below are step-by-step instructions on how to make Chinese chicken potato stew:
- In a small bowl, combine sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan or large pot on medium-high heat. Cook onions until slightly softened, about 1 minute.
- Next add in the chicken drumsticks and let them brown on each side. Avoid moving them around so they can properly sear.
- Mix in chopped potatoes and carrots. Cook for 1-2 minutes.
- Add in the sauce, followed by water. Mix everything together.
- Cover and bring to a boil and reduce to medium heat. Simmer for 20 - 25 minutes stirring occasionally, until chicken is cooked and potatoes are fork tender. (If you want a thicker sauce, remove the lid and simmer for another 5 minutes or until desired consistency).
- Remove off heat and garnish with green onions. Enjoy!
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or reheat on the stovetop until hot throughout.
- Freezer friendly? This Chinese chicken potato stew can be frozen up to 2 months. Allow the stew to cool down completely and then divide into smaller portions and store in freezer-safe bags to freeze. To enjoy, defrost in the fridge overnight and reheat on the stove top in a pot or microwave until hot.
Pairing Suggestions
Chinese chicken potato stew serves well with:
- starters like egg drop soup, or hot and sour soup.
- white or brown rice, cauliflower rice, plain noodles like egg noodles
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- other protein dishes like Soy Sauce Chicken, Oven-Roasted Char Siu or Air Fryer Char Siu, or Chinese Roasted Pork Belly.
FAQ
Chinese chicken potato stew can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or reheat on the stovetop until hot throughout.
Feel free to add 1-2 teaspoon red chili flakes or gochugaru to the sauce mixture.
Yes, feel free to add frozen mixed vegetables, peas, or even broccoli.
📖 Recipe
Quick & Easy Chinese Chicken Potato Stew
Ingredients
- 6 chicken drumsticks or bone-in skin-on chicken thighs
- 3.5 cups yukon gold potatoes or yellow potatoes, chopped into quarters
- 1 medium carrot chopped into ½-inch-thick pieces
- 1 small onion chopped
- 3 cups water cold or room temp
- 2 green onion finely chopped
- 1 tablespoon vegetable oil or any neutral oil
Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon white granulated sugar or cane sugar
- 3 garlic cloves minced
- ½ tablespoon sesame oil
- ¼ teaspoon black pepper
Instructions
- In a small bowl, combine sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan or large pot on medium-high heat. Cook onions until slightly softened, about 1 minute.
- Next add in the chicken drumsticks and let them brown on each side. Avoid moving them around so they can properly sear.
- Mix in chopped potatoes and carrots. Cook for 1-2 minutes.
- Add in the sauce, followed by water. Mix everything together.
- Cover and bring to a boil and reduce to medium heat. Simmer for 20 - 25 minutes stirring occasionally, until chicken is cooked and potatoes are fork tender. (If you want a thicker sauce, remove the lid and simmer for another 5 minutes or until desired consistency).
- Remove off heat and garnish with green onions. Enjoy!
Jd
Oh I'm gonna love this Chinese potato stew recipe,I'll make it over & over till I make it perfect Christie
Sue Bond
This was a great dish also many others that i have tried since i found you thank you so much am sure i am Asian inside as love all the recipes
christieathome
Hi Sue, thank you so much for this kind comment! I am so glad you enjoyed my dish! The pleasure is all mine 🙂 Have a great day! - Christie