Sunday, 30 October 2016

Chicken Potatoes

Carole's Chatter: Chicken Potatoes


Chicken Potatoes is my name for cubed potatoes cooked in homemade chicken stock.  There was no salt in the stock so I added some together with a splash of Chinese cooking wine. 

Chinese cooking wine in small quantities adds a pleasant savoury sharpness to many dishes – and it is cheap as chips to buy.

I also added a splash of Worcestershire sauce and towards the end some gravy powder (in this case a light brown vegetarian one)

The results were good – delicate and not too strongly flavoured with the benefit of being another way to take in the health giving properties (or so they say) of chicken broth.

8 comments:

  1. Thanks for the tip about the Chinese cooking wine. Never thought to add it to potatoes!

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  2. I'll probably stick to the wine I have for drinking, but good to add in something different like this. Aloha,

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  3. Do you evaporate all the stock & wine, or eat the potatoes as a kind of soup? I thought stock's health benefits came from the liquid and steam.

    best mae at maefood.blogspot.com

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    1. I just reduced the liquid until it was thick enough to be a sort of gravy. Cheers

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  4. Cool idea to add the wine ... Though I'm with Claudia and would probably add just whatever white wine I had in the house.

    Have a great week!

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  5. LOVE this uniquely simple technique!

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  6. Potatoes are one of my guilty pleasures. I am always looking for different ways to fix them - and now you have complied. Thanks Carole.

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Your comments are most welcome. Cheers