600g chicken, chopped into bite-sized pieces
6 smallish dried Chinese mushrooms, soaked to soften
12 baby potatoes, boiled until tender then skinned
50g canned bamboo shoots, sliced
1 tbsp oil
1 tbsp sesame oil
1/2 Tbsp Shao Hsing Hua Tiau cooking wine (optional)
700ml water
(A)
2 star anise
5 cloves
2cm cinnamon stick
6cm ginger, sliced
1½ tbsp preserved bean paste (tau cu)
Thickening
1 tsp corn flour mixed with 1 tbsp water
Sauce (combined)
2 tbsp oyster sauce
2 tbsp light soya sauce
1/2 tsp thick soya sauce
1/4 tsp pepper
1 tbsp chicken stock granules
1 tsp sugar
1/4 tsp salt or to taste
Marinate chicken with light soya sauce and pepper and leave aside for 30 minutes.
Heat oil and sesame oil and stir-fry ginger, garlic, bean paste, cloves, star anise and cinnamon stick until fragrant.
Add in chicken and mushrooms and toss until chicken change colour.
Sprinkle in cooking wine (optional) and stir-fry briskly until well mixed. Pour in combined sauce ingredients and cook for 10–20 seconds. Add in water and bring to the boil. Cover and cook over low heat for 20–25 minutes.
Add in bamboo shoots and baby potatoes. Thicken with corn flour mixture and transfer to a serving dish. Serve the potato balls with chilli sauce.
