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Mostly all type of potatoes are relatively affordable throughout all the States.I like to get potato in bag instead of loose potato.Furthermore,potato can stay at room temperature instead in the fridge for quite awhile,maybe for about 7-10 days.As usual before the end of potatoes shelf life,I tried to unloaded the potatoes with different type of cooking.I run out of idea what to do,so I just sliced the potatoes and stir-fry with chicken.This comfort food is good pairing with steamed white rice.
Ingredients:
3 large Idaho potato,peeled and slice
2 pieces boneless chicken ,cut small
1 small carrot,peeled and slices
3 cloves fresh garlic,peeled and minced
1 stalk scallion,cut about 2 inches
Seasoning:
1 tbsp chicken bouillon powder
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp ground pepper
1 cup oil
Method:
1:Prepare oil in wok at high heat.When oil hot enough toss in sliced potato and carrot.Fry for 5-8 minutes then dish out,drained and set aside.
2:Scoop out the excess oil,leave about 2 tbsp oil in the wok,add in minced garlic,saute for 30 seconds,then toss in boneless chicken,mix well.
3:Stir well chicken for 1 minute,then toss in cooked potato,carrot and the rest of seasoning,mix well.
4:Cook for another 5 minutes.Check the seasoning.Toss in scallion,dish out and serve warm.
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