INGREDIENTS

■ 8 bone-in chicken pieces

■ 450g|1lb potatoes peeled and cut to 5cm|2" pieces

■ 1 tablespoon of shallots finely chopped

■ 1/2 tablespoon of turmeric powder

■ 1 cup|240ml of water

■ 6 tablespoons of oil

For the marinade:

■ 1 cm|1/2" of ginger root peeled and grated

■ 1/2 tablespoon of turmeric powder

■ 1 teaspoon of minced garlic

■ 2 tablespoons of Shao hsing wine

■ 1-1/4 tablespoons of rice vinegar

■ salt and pepper

DIRECTIONS

1. Trim the chicken and pierce the pieces 2-3 times with a sharp knife and place in a bowl.

2. Add to the chicken; the peeled and grated ginger root, turmeric powder, minced garlic, vinegar, wine, salt and pepper. Turn the chicken in the marinade until it's evenly coated. Cover the chicken and refrigerate for 1 hour.

3. Peel, wash and cut the potatoes to 5cm|2'  pieces. Place in a bowl of water to prevent browning.

4. Finely chop the shallots.

5. In a large saucepan heat 3 tablespoons of cooking oil, add the shallots and turmeric powder; stirring cook for 2-3 minutes. Add the chicken a few pieces at a time and fry till browned on all sides and set aside.

6. Return all the chicken to the pan, if fried in batches, add the water and heat to a boil. Turn down the heat and simmer for about 10 minutes, then add the potatoes. Return the pan to a boil then reduce the heat to a simmer and cover. Cook for about 20 minutes until the potatoes and chicken are tender.

7. Remove the chicken and potatoes from the pan and set aside, leave the cooking liquid to simmer and reduce for the sauce.

8. In a large frying pan heat 3 tablespoons of oil and fry the chicken to give it a golden appearance. Repeat the procedure with the potatoes.

9. Place the chicken and potatoes on a serving dish, drizzle the reduced sauce over the chicken or serve the sauce separately