Potato Chicken

Today's menu is going to be a combo of chicken and potatoes, coupled with rice and healthy veggie! Let's get started before we salivate!

You will need:
(4 servings)
4 bowls of Jasmine Rice 
Iceberg Lettuce ( more green, the heathier :P )
1 big potato or 2 small sized 
3 Chicken thighs (use boneless thighs to make life easier)
Soya Sauce
Pinch of sugar
Pinch of corn starch
pinch of salt
Oyster sauce
Cooking oil
water

Steps:

• marinate the chicken 
• Prepare and cook the rice
• cook the main
• boil the veggie

To marinate the chicken:
1. Dice up the chicken into bite-sized pieces.
2. Add in about 1.5 tsp of soya sauce, a pinch of sugar and some corn starch. 
3. "Massage" and mix it. Leave it for at least 20 mins.

Prepare the rice:
1. Measure out two cups of rice and wash it with water 2 times in the rice cooker pot.
2. Add water to the rice so the water level reaches the joints at the back of your hand.
3. Place it into a rice cooker and let it do the job:)

Cook the main:
1. Dice up the potatoes into bite-sized cubes. 
2. Add some oil to a heated pan.
3. Fry the potatoes until the sides turns slightly brown.
4. Add in about 3/4 cup of water and put the lid on to let it cook.
5. When all the water is gone, try and see if it is cooked on the inside, if not, add more water.
6. Place the potatoes on a plate, and add some cooking oil to the pan.
7. Fry the chicken at medium heat. 
8. When it is 90% done, add in the potatoes.
9. Prepare a sauce in a bowl with 2 spoons of oyster sauce, 1 spoon of soya sauce, a pinch of sugar and cornstarch. Stir it so the sugar and cornstarch dissolves.
10. Add it into the pan and put the lid on to let it cook until the sauce thickens slightly.

Boil the veggie:
1. Boil some hot water in a kettle.
2. Wash the lettuce.
3. To a pot, add in water, lettuce and a pinch of salt.
4. Leave it to bowl at high heat for a few mins.

Finally, place everything on a nice plate or bowl and Ta-da!