Chinese Chicken Potato Stew. An easy savoury and delicious braised chicken stew with hearty potatoes and tender carrots.
A dish that will warm you up instantly. Perfect with some steamed rice for dinner or lunch. Great as leftovers. It comes together in just 35 minutes.
My mother used to make something similar that entailed chicken with soy sauce. It was such a tasty satisfying dish that immediately brought warmth, especially during the colder months. I decided to recreate my own chicken stew with soy sauce and I’m very excited to share my Chinese chicken and potato stew. It’s easy to make at home and comes together in less than 35 minutes.
Easy to make!
My Chinese chicken potato carrot stew is very simple to make at home and comes together without any fuss. The ingredients are accessible especially if you live near an Asian grocer where you can easily buy Oyster sauce. Oyster sauce can also be found at Western grocers or online.
Ingredients
For this Asian style chicken stew recipe, you’ll need the following ingredients:
- chicken drumsticks
- yellow potatoes, peeled and chopped
- carrot, peeled and chopped
- onion, chopped
- water
- green onion, chopped
- cooking oil
Sauce:
- regular soy sauce
- dark soy sauce
- oyster sauce
- sugar
- sesame oil
- black pepper
- garlic, minced
How to make Chinese Chicken Potato Stew
- In a small bowl mix sauce ingredients. Set aside.
- In a 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. 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.
- Garnish with green onions. Enjoy!
Tips for Chicken Stew with Soy Sauce
Below are tips on making the best chinese chicken potato stew recipe:
For best taste, use bone-in chicken with skin!
The flavour from the bones and skin takes this stew to the next level, versus just using skinless boneless chicken meat. However, if you only have skinless boneless chicken, I recommend using thigh meat since it’s more tender and doesn’t dry out like chicken breast.
Pre-mix the sauce
By pre-mixing the sauce, you’re allowing for the sauce to evenly distribute. It will also be easier when you’re cooking so you’re not scrambling to measure your sauce ingredients.
Brown that chicken!
The browning of the chicken really offers additional flavour to this soy sauce chicken stew. So do not skip this step!
Oyster sauce offers depth!
The oyster sauce adds a deep savoury umami taste to my Chinese chicken stew with potatoes and carrot. If you have this in your pantry, use it. However, if you don’t, you may omit it and just add a bit more soy sauce so it’s salty enough.
I wouldn’t suggest substituting with hoisin or teriyaki sauce since those are sweet, based sauces.
FAQ
Below are frequently asked questions about this Chinese chicken potato carrot stew recipe:
Can I use any chicken meat?
You may use chicken drumsticks for this stewed soy sauce chicken recipe. Skin-on bone-in chicken thigh will work too.
I would avoid using chicken breast as it tends to dry out.
May I use pork or beef?
You may use pork or beef for this soy sauce chicken stew recipe. However, I would recommend using cuts with a bit of fat running through it or it could result in an overly tough and chewy stew meat.
Can I add other vegetables?
Yes, you may add other vegetables to my soy sauce in chicken stew. But I would advise not to add ones that release a lot of water like zucchini or napa cabbage. This is because the soy sauce will force more water out of vegetables that are high in water.
Therefore, I highly recommend root vegetables for this dish like sweet potato, for instance.
Difference between regular and dark soy sauce?
Regular soy sauce is saltier but less dark in colour.
Dark soy sauce is thicker, less salty and darker in colour. The latter soy sauce offers the colour in this dark soy sauce chicken with potato cubes stew.
Do I need to add sugar?
The sugar helps to balance out the saltiness in this Chinese soy sauce chicken stew so I would recommend it but it’s not mandatory.
Can I skip the onion?
You may but just keep in mind, onions offer a wonderful aroma to this dish and the dish won’t be the same without it.
Other recipes you may like!
If you enjoyed this Chinese soy chicken and potato stew, you may enjoy these other recipes:
HONG KONG STYLE BAKED PORK CHOP RICE
INSTANT POT CHINESE WATERCRESS SOUP
CHINESE BRAISED TOFU
MACAU-STYLE BAKED PORTUGUESE CHICKEN RICE
CHINESE BEEF TOMATO STIR-FRY
SATAY BEEF NOODLE SOUP
OYSTER SAUCE BRAISED CHICKEN WINGS
FISH BALL NOODLE SOUP
CHAR SIU UDON NOODLE SOUP
Try it!
Well, I hope you give my Chinese Chicken Potato Stew a try! It always excites me when you make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my soy sauce chicken recipe, please share it with your family and friends or on social media!
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Made this recipe and loved it?
If you could leave a star rating for my soy chicken and potato stew, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Easy Chinese Chicken Potato Stew
Ingredients
- 6 chicken drumsticks
- 3.5 cups yellow potatoes peeled and chopped
- ½ cup carrot peeled and chopped, add more if desired
- 1 yellow onion chopped
- 3 cups water
- 2 stalks green onion chopped
- 1 tbsp vegetable oil
Sauce:
- 2 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp white granulated sugar
- ½ tbsp sesame oil
- ¼ tsp black pepper
- 1 tbsp garlic minced
Instructions
- In a small bowl mix sauce ingredients. Set aside.
- In a 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 chopped potatoes and carrots, let them fry for a couple of minutes.
- Add sauce, followed by water. 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.
- Garnish with chopped green onions. Enjoy!
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
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