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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 and works well as leftovers.
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.
I decided to recreate my own Chinese chicken stew and I’m very excited to share it. It’s easy to make at home with minimal ingredients in little time in one-pot without any fuss.
The ingredients are accessible especially if you live near an Asian grocer. The key ingredient is oyster sauce and if you're not a fan of oysters, don't worry you can easily substitute with vegetarian stir fry sauce!
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 offer deep flavor to the gravy and I recommend them over using skinless boneless chicken thighs. Avoid using chicken breast as it tends to dry out. If you're not a fan of chicken, substitute with pork ribs, marbled red meat like chuck roast, chuck eye steak, or beef steak.
- Yellow potatoes: or yukon gold potatoes.
- Carrot: or substitute with another hard root vegetable like sweet potato or yellow carrots. Avoid using vegetables with lot of water in them like zucchini, celery, etc.
- Onion
- Water: or substitute with low-sodium chicken or beef stock for more flavor!
- Green onion
- Neutral 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 or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don't have dark soy sauce, you can substitute with regular soy sauce but add to taste.
- 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: or substitute with white pepper.
- Garlic
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
Expert Tips
- Use bone-in chicken with skin for best taste. The flavour from the bones and skin takes this stew to the next level, versus using skinless boneless chicken 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. This allows for the sauce ingredients to evenly distribute and the cooking process is fast!
- Brown that chicken! The browning of the chicken creates additional flavour to this soy sauce chicken stew.
- Avoid moving the chicken around when 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! The oyster sauce adds a deep savoury umami taste to my Chinese chicken stew with potatoes and carrot. However, if you don’t like oyster sauce, substitute with vegetarian stir fry sauce.
- Allow the stew to simmer as the simmering brings out the flavor in the chicken into the sauce.
Instructions
Below are step-by-step instructions on how to make Chinese chicken potato stew:
- In a small bowl, combine sauce ingredients. Set aside.
- In a large pot over medium high heat, add cooking oil followed by onions. Fry until translucent.
- Next add chicken drumsticks and allow them to brown a bit on each side.
- Throw in peeled and chopped potatoes and carrots, let them fry for a couple of minutes.
- Add sauce, followed by water or stock. Mix everything together. Bring to a boil and then reduce to medium heat. Simmer for 20 - 25 minutes covered, or until potatoes are fork tender, stirring occasionally. If you want a very thick stew sauce, remove the lid and simmer over medium heat for the same time, stirring occasionally.
- Remove off heat. Garnish with green onions. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pot on medium heat.
- Freezer friendly? This Chinese chicken potato stew can be frozen up to 2 months. Allow the stew to cool completely and then divide into smaller portions and store in freezer-safe bags to freeze. To enjoy, allow it to thaw completely 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:
- 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.
FAQ
Can I make this in advance?
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
How can I make this Chinese chicken potato stew spicy?
Feel free to add 1-2 teaspoon red chili flakes or chopped red chilies to the sauce.
Can I add other vegetables to this Chinese chicken stew?
Yes, feel free to add frozen mixed vegetables, peas, broccoli, or any low water content vegetables.
📖 Recipe
Quick & Easy Chinese Chicken Potato Stew
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 for the family to enjoy!
Ingredients
- 6 chicken drumsticks or bone-in skin-on chicken thighs
- 3.5 cups yukon gold potatoes peeled and chopped
- 1 medium carrot peeled and chopped
- 1 small onion chopped
- 3 cups water or chicken/beef/vegetable stock
- 2 green onion chopped
- 1 tablespoon vegetable oil or any neutral oil
Sauce:
- 2 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 1 tablespoon white granulated sugar
- 3 cloves garlic minced
- ½ tablespoon sesame oil
- ¼ teaspoon black pepper or white pepper
Instructions
- In a small bowl, combine sauce ingredients. Set aside.
- In a large pot over medium high heat, add cooking oil followed by onions. Fry until translucent.
- Next add chicken drumsticks and allow them to brown a bit on each side.
- Throw in peeled and chopped potatoes and carrots, let them fry for a couple of minutes.
- Add sauce, followed by water or stock. Mix everything together. Bring to a boil and then reduce to medium heat. Simmer for 20 - 25 minutes covered, or until potatoes are fork tender, stirring occasionally. If you want a very thick stew sauce, remove the lid and simmer over medium heat for the same time, stirring occasionally.
- Remove off heat. Garnish with green onions. Enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 823kcal | Carbohydrates: 85g | Protein: 52g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 2056mg | Potassium: 2351mg | Fiber: 11g | Sugar: 13g | Vitamin A: 5580IU | Vitamin C: 82mg | Calcium: 122mg | Iron: 5mg
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