In this video, we'll learn how to make a delicious and comforting Chinese chicken and potato stew from Chef Andrew, an experienced Chinese culinary master. This classic dish is a staple in many Chinese households, and for good reason – it's packed with flavors and nutrients.

Chef Andrew, who specializes in regional Chinese cuisine, will guide us through the entire process of this hearty stew, from preparing the ingredients to the final simmering stage. You'll learn essential Chinese cooking techniques, like how to properly velvet the chicken for an incredibly tender texture.

But this stew is more than just chicken and potatoes. Chef Andrew will show us how to create a rich, aromatic broth using traditional Chinese sauces like bean sauce and hoisin sauce. These sauces add an incredible depth of flavor and umami richness to the stew.

The result is a deeply satisfying and complex stew that will have you coming back for more. Get ready to impress your family and friends with this authentic Chinese culinary masterpiece from Chef Andrew's repertoire.
Whether you're an experienced home cook or just starting out, this video will provide you with all the tips and tricks you need to recreate this classic dish in your own kitchen.

So grab your wok and let's get cooking alongside Chef Andrew! Don't forget to like, share, and subscribe for more delicious Chinese recipes and cooking tutorials from this seasoned chef.

Here's the recipe for Cantonese Chicken and Potato Stew:
Cantonese Chicken and Potato Stew Recipe
Ingredients:

1 lb chicken thighs, cleaned and cut into desired pieces (with or without skin)
Salt and white pepper, to taste
2-3 tsp sugar
1 tsp chicken bouillon powder
1 tbsp crushed garlic
Drizzle of oyster sauce
Drizzle of sesame oil
Drizzle of Chinese rice wine
Drizzle of olive oil
Cornstarch for thickening marinade
Potatoes, sliced
1 tsp salt for boiling potatoes
Oil for frying
1 tsp bean sauce
1 tsp hoisin sauce
Spring onions for garnish
Cooked rice for serving

Instructions:

1. In a bowl, marinate the chicken pieces with salt, white pepper, 2-3 tsp sugar, 1 tsp chicken bouillon powder, 1 tbsp crushed garlic, a drizzle of oyster sauce, sesame oil, Chinese rice wine, and olive oil. Mix well and add cornstarch to thicken the marinade. Marinate for an hour.
2. Bring a pot of water to a boil and add 1 tsp salt and a drizzle of oil. Add in the sliced potatoes and boil until tender.
3. While the potatoes are boiling, heat the oil in a pan over high heat. Add the marinated chicken pieces and pan-sear for about 3 minutes on each side, covered with a lid.
4. Once the chicken is seared, add 1 tsp bean sauce and 1 tsp hoisin sauce to the pan. Stir-fry to combine.
5. By this time, the potatoes should be ready. Drain the potatoes and add them to the pan with the chicken. Season with salt and white pepper to taste.
6. Pour in some of the boiled potato water (about 1 cup or as needed) and let the stew simmer for 10-15 minutes.
7. After 10-15 minutes, taste the stew and adjust the seasoning if needed. Add more sugar if desired.
8. If the stew is too watery, prepare a cornstarch slurry by mixing cornstarch with a little cold water. Add the slurry to the stew and stir until it reaches the desired consistency.
9. Garnish the stew with chopped spring onions.
10. Serve hot with cooked rice.

Enjoy this flavorful and comforting Cantonese Chicken and Potato Stew!

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