Chicken with Potato Stew

Posted on 09/10/2018 by Ying's Kitchen

Chicken and potato soup

4 skinless and boneless chicken thighs
2-3 medium potatoes
1 green bell pepper…
2 tablespoons oil
1 1/2 tablespoons sugar (optional)
1-2 cloves garlic, sliced
1 small piece ginger, sliced (see photo #3)
5-6 whole red chilli peppers(optional)
2 tablespoons Ying’s XinJiang Dry Rub
1/2 cup yellow onion chucks
Salt to taste if desired

First cut chicken thighs and potatoes into chucks. Seeded and slice green pepper.

Heat oil in a wok or skillet over medium heat.
Add sugar and turn down heat. Cook until sugar turn golden ( Do not burn it), add chicken chunks. Turn up heat to medium and stir for 10 seconds, add garlic, ginger, red chili peppers, Yings XinJiang Dry Rub and onion.
Continue stirring for 1 minute. Add enough water to cover chicken. Then add potatoes.
Cover and let it simmer for about 15 minutes or until potatoes are tender and no extra liquid remain.
Add green bell pepper and stir for 30 seconds. Add salt if desired.

About Ying's Kitchen

Ying is an Asian cooking instructor and cookbook author. She’s been featured many times by different local newspapers (Daily Herald, The News Sun, etc) and radio programs. She has performed cooking demos for TV shows including Channel 7 and Channel 9 WGN-Lunch Break here in Chicago. She was also one of cooking demo presenters at The Taste of Chicago and The Great American Cooking Expo for the last three years. Ying was born and raised in northeastern mainland China. She learned a lot about cooking from her father who is an excellent cook. After graduating from teachers college and teaching for a few years, she began a career as a travel agent for international tourists Traveling around the country afforded her the opportunity to experience the unique tastes the different regions of China have to offer. Over the years, she gained an appreciation for the rich flavors and traditions of each cuisine and for the art of Chinese cooking. The family-owned restaurant in China (where she has been back many times doing research) also contributes to the success of her teaching. She also had her own cooking show with Monroe Public Access Cable TV, “Ying’s Kitchen”. Upon repeated students' requests, She self published her first cookbook “Ying’s Chinese Cookbook, Authentic but Simple.” The cookbook contains 115 Chinese recipes from all over China. It includes tips and tricks that make Chinese cooking simple, and the results are revolutionary. Ying has been teaching Asian cooking for the last decade at community colleges as well as several other cooking schools and library programs in Ohio, Michigan, Indiana, Kentucky, Illinois and Wisconsin with an ever-growing loyal following of students who love her casual, fun and simple teaching style. Currently she is teaching at College of Lake County and Kenosha Public Museum.
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