Chicken with Potatoes and Basil Leaves


Chicken with Potatoes and Basil Leaves

Stir-fried chicken with potatoes with dark soy sauce is one of the regular menu items on my mom’s home cooking. It contains simple ingredients with simple sauce and I love this dish for its simplicity. Thinking that this is a simple recipe, there was one time where my brother and I were taking control of the kitchen for dinner (if I remember correctly, my mom wasn’t feeling well and we had to cook dinner for the night) and we decided to cook this dish. However, we burnt this dish! It remains as a joke among my siblings until now 🙂

My mom’s cooking style for this dish requires the potatoes to be deep fried first prior to cooking it with the chicken. This will give a great texture the the potatoes but I changed it to steaming the potato chunks in a bamboo steamer and pan fry them on a pan with some oil to get crispy crust. I also adjusted the sauce with some Thai influence by adding fish sauce and tamarind juice. In addition, I added some basil leaves for another layer of flavor.

If you are wondering how the dish taste like, it’s a blend of salty, sweet and sour. If you prefer the taste to be a little sweeter, feel free to add more brown sugar. I always go for adjust to taste approach in Asian cooking because everyone has different preferences and different tolerance.

Chicken with Potatoes and Basil Leaves
Prep time
Cook time
Total time
Chicken with Potatoes and Basil Leaves in dark soy sauce
Recipe type: Malaysian flavor with Thai influence
Cuisine: Chinese
Serves: 2-3 servings
  • Chicken thighs - sliced
  • Potatoes - cut into chunks (I used petite potatoes)
  • Basil leaves
  • Minced garlic - as much as you want
  • Sauce:
  • 2 tbsp tamarind juice (add warm water to tamarind paste)
  • 2 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 2 tsp brown sugar
  1. Steam potatoes in a bamboo steamer for about 10 minutes.
  2. Heat a pan with some oil covering its surface, transfer potatoes to the pan and pan fry till you get golden crusts on both sides. Remove from the pan.
  3. Add some oil to the pan and then add in the minced garlic.
  4. Add chicken slices and cook them with garlic till it's cooked
  5. Add in the cooked potatoes and basil leaves into the pan.
  6. Add the sauce ingredients to the pan. Stir fry for few minutes and the dish is ready to be served with a bowl of rice!




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