Comments on: Braised chicken with potatoes – Cantonese style

By: Lal menon

Lal menon — Fri, 24 Mar 2023 06:15:07 +0000

Good good. We will try today
May be good with even chappathi or khuboos, or porotta. Especially indians, bengalis, pakistanis love this way

By: Jaco Hansen

Jaco Hansen — Mon, 08 Mar 2021 10:30:54 +0000

Hi There
This is a very nice recipe, love this , will try today

By: Jaco Hansen

Jaco Hansen — Mon, 08 Mar 2021 10:30:06 +0000

Hi There
This is a very nice recipe, love this

By: KP Kwan

KP Kwan — Wed, 12 Feb 2020 03:00:55 +0000

In reply to Herman Gersten.

Hi Herman,
Great job, and thanks for sharing your tweaks to make it better.
KP Kwan

By: Herman Gersten

Herman Gersten — Wed, 12 Feb 2020 00:53:57 +0000

The simplicity and the great flavor makes this dish a winner with 2 small tweaks: First , I used mini potatoes cut in half, and left on the skin, which has the vitamins and minerals. Second, while browning the chicken with the garlic, the garlic began to burn. I quickly pulled it out of the pan and discarded it. In the future, I will sauté the garlic for a minute or so, remove it, and finish the chicken in the garlic flavored oil.

By: KP Kwan

KP Kwan — Tue, 11 Feb 2020 00:52:41 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.