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.