6 to 8 pieces of Chicken (remove skin for lower fat content)
4 to 6 medium sized potatoes
1/4 clove of garlic
1 tablespoon thinly sliced fresh ginger (add more to taste if desired)
2 tablespoons of oyster sauce
1 to 2 tablespoons of chicken broth
1 teaspoon of sugar
OPTIONAL: add 2 to 3 sprinkles of red chili pepper or a teaspoon of red chili oil for spicier flavor.
1 large pot or slow cooker;
Chop sticks or wooden spoon.
Peel potatoes and cut in half;
Lightly sprinkle chicken and sliced potatoes separately with salt and pepper;
In large pot, or slow cooker, saute' ginger and garlic in chicken broth;
Add chicken and potatoes and bring to medium or high heat;
Sprinkle thinly sliced ginger, then soy sauce and, finally, oyster suace on top of chicken and potatoes;
Stir mixture with chop sticks or wooden spoon until it comes to a boil;
Reduce to low heat and sprinkle in teaspoon of sugar;
Cook on low heat for about 20 minutes (Chicken and potatoes are done if a fork can pierce them relatively easily).
Serve with steamed white rice or pasta. Refrigerate left overs as Ginger Chicken tastes just as good (or better!) after the spices have marinated for awhile. Special Thanks to Lisa Medina for her contribution.