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.


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

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

  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

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

  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!

  5. LOVE this uniquely simple technique!

  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.


Your comments are most welcome. Cheers