Go Back
–+ servings

Black Sauce Chicken with Potatoes

Somjit Najaireeb
A simple dish for children and non-spicy food lovers! The gravy is thick and savoury, and the melting potatoes are super smooth. A well-loved dish for house parties and the-like!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 3 mins
Total Time 1 hr 33 mins
Course Main Course, Side Dish
Cuisine Home Cooking, Malaysian, Malaysian-Portuguese
Servings 4 people
Calories 142 kcal

Equipment

  • Wok
  • Turner

Ingredients

  • 1.2 kg chicken thighs, washed & cleaned
  • 750 g potatoes, peeled, cut to chunks, and soaked in water
  • 250 ml water, drinking
  • 200 g red onions, sliced thinly
  • 3 tbsp cooking oil, unscented
  • 3 tbsp thick soy sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp sesame oil
  • 1/4 tsp pepper, ground/ powdered
  • 1/2 tbsp salt
  • 80 g ginger, cut to strips

Instructions
 

  • Marinate the chicken with half 1/4 tbsp of salt, 3/4 of the pepper, all the sesame oil, light soy sauce, and thick soy sauce. Rub until all the seasonings are distributed. Add the rest of the salt and pepper and repeat. Cover the chicken and leave aside for 30 minutes.
  • After 30 minutes, add cooking oil to the pan over medium heat. When the oil is hot, fry the onions and ginger for 2 minutes, or until softened and aromatic.
  • After the herbs are aromatic, add chicken. Stir to combine.
  • Remove potatoes from the water, shaking off the excess. Arrange them on top of the chicken.
  • Cover the pot. Reduce heat to medium-low, and set the timer for 1 hour. Stir evenly every 10 minutes or so.
  • After 30 minutes of braising, lightly stir the gravy. Add all the water and stir until combined. Cover the pan, stirring evenly every 10 minutes or so. Continue braising for the rest of the timer.
  • After 1 hour of braising, poke a fork through chicken and potatoes for softness. Continue braising for another 10 minutes if softer potatoes are preferred. Adjust gravy to taste.
  • Let it rest for 30 minutes before serving, or serve immediately.

Video

Notes

Tips:
  • Although resting is not necessary, it gives time for that delicious gravy to be re-absorbed by the chicken and potatoes for a tastier dish.
  • Batch cooking this dish works well too. This recipe can be scaled up and down based on preference.
Goes well with:
  • White Rice
  • Omelette dishes
  • Sambal
Storage Instructions (after completely cooled):
  • Keep in an air-tight container in the fridge for up to a week. Re-heat over medium heat until vigorously boiling before consumption.
  • This dish can also be frozen for up to a month.

Nutrition

Calories: 142kcalCarbohydrates: 11gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 457mgSugar: 3g
Keyword black sauce, braised, chicken, gravy, non-spicy, potato
Tried this recipe?Tell us how it was!