This is comfort food at its best.
We all love a good place for economy rice, and this is a classic and simple dish that’s usually served up for hungry lunch crowds who just need a good meal to get them through the day.
It’s a beautiful broth-like potato stew that is bound to lift the spirits.
Lap it up with a good helping of rice and you’ll find yourself in your favourite economy rice restaurant in no time.
It’s also easy to whip up in your kitchen and supremely delicious.
Flavours and pairings
Heartwarming and more-ish with a good dose of umami from soy and taucu. Serve with freshly steamed jasmine rice, some healthy greens and a fish sauce omelette.
Ingredients
- 2 cloves garlic, finely sliced
- 100g chicken mince (or pork mince)
- 2-3 medium potatoes
- 2 teaspoons taucu
- 1-2 teaspoons dark soy
- 3 cups chicken stock
* Option to make chicken stock
Cook five to six chicken drumettes with oil, garlic and one quartered onion on a low flame. Add two cups of water and simmer gently for 20-25 minutes. Strain the stock before adding to this recipe.
Method
- Heat a pot on a low-medium fire with one tablespoon of oil. Add garlic and cook gently on a low flame for one to two minutes until they lightly caramelise.
- Add the chicken mince and potatoes. Cook for two to three minutes on a medium flame, until the chicken and potatoes gain some colour.
- Add taucu, dark soy and chicken stock. Cover with a lid and allow to simmer gently on a low-medium flame for 10-15 minutes or until the potatoes have softened.
- The stock should be a thicker consistency at this point, like a gravy. Serve while warm, straight off the fire.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.