Low fat chicken potato casserole



This recipe uses rice cooker to cook the potato and carrot before adding to the casserole. It reduces the chance of potato becoming marshy due to stirring and prolong cooking.

Ingredients:
1/4 onion, julienne
2 potatoes, cut into quarters
1 carrot, cut into chunks
3 skinless chicken thighs

Sauce:
1 tbsp light soya sauce
2 tsp oyster sauce
1 tbsp sugar (I like sweet sweet)
1/2 tsp dark soya sauce
About 100ml water

Directions:
1. Soak potato and carrot in salt water for about 10 minutes, drained.

2. Place potato, carrot and onion in a heat resistant bowl. Add 100ml of water into the rice cooker, then place the bowl in it and cook using the normal rice cooking mode. When the potato and carrot are cooked, set aside.

3. Wash and marinate the chicken thighs with 1 tsp light soya sauce and dash of black pepper.

4. In a non-stick pot, heat up a 1/2 tbsp of olive oil in medium low heat. Place the chicken thighs in and cook till the meat starts to turn white. Add in the sauce and water. When it starts to boil, pour in the cooked vegetables. When it starts to boil again, lower the heat and let it simmer till the meat soften. Stir in a tsp of starch mixed with 1 tbsp water towards the end of cooking, if you like a thicker gravy.
Serve hot with rice :)