Chicken and Eddoe Potatoes wit

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Chicken thighs or breast fillets		200-250g
Sake		1 tsp
Soy sauce		1 tsp
Eddoe potatoes		3-4
Vegetable oil		1 tbsp
Leek		1
Ginger		1 thumb
Sake		2 tbsp
Soy sauce		2 tbsp
Sugar		2.5 tbsp
Water		200ml
Spring onion		1/2

Method

Prep

10min

Cook

20min

Cut the chicken into bitesize pieces and rub well with the soy sauce and sake. Keep aside for 10 minutes. In the meantime, peel and chop the eddoes.

Put the oil in a frying pan and stir fry the bitesize leeks and sliced ginger on medium heat.

When the leeks are lightly browned, add the chicken and eddoes and fry until lightly browned.

Add half of the finely chopped spring onion, the sake, soy sauce and sugar and mix well. Pour in the water.

Drop a foil lid on top and simmer on medium heat for 15 minutes, then remove the foil and turn up the heat to high. Cook for 5 minutes to reduce the sauce.

Transfer to a serving bow, and sprinkle the remaining spring onions on top. Enjoy.

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