Place chicken in a bowl and add the egg white and 2 tbsp soy sauce. Mix thoroughly, massaging the ingredients with your hands.
Peel potatoes and cut into 1” cubes. Mince ginger.
Pour oil into a heavy skillet or wok and heat over high heat. Add ginger and saute until fragrant, 1-2 minutes.
Place the chicken in the pan and brown it. Add 1 tbsp soy sauce into the pan, followed by the cubed potatoes.
Now add 1½ cups of water or enough to cover the ingredients. Drop curry squares into the water.
Reduce heat to medium, cover pan with a lid and simmer for 20 minutes, stirring occasionally. Remove cover and allow the broth to thicken.
Add green onions. Serve with rice, if desired.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Keyword chicken, curry, easy, fast and easy, Golden Curry Sauce, healthy, potatoes, quick and easy
Did you know? Although curry is thought to have originated in India, it was the British who opened up the spice market to the rest of the world after acquiring Bombay and Calcutta in the late 1600s.
In this video, Yuhong’s Country Kitchen will show us how to make authentic Chinese potato noodles. It’s a quick and easy side dish for any meal!
Chinese Potato Noodles
1 large potato
2 tbsp vegetable oil
2 dried chili peppers (optional)
2 tbsp black (Chinese) vinegar
Pinch of salt
2 green onions
Wash and peel the potato. Using a mandoline, spiralizer or knife, cut the potato into thin shreds, 2”-3” inches long. Cover in cold water and soak for 3 minutes. Rinse thoroughly to remove starch.
Heat oil and chili peppers (if desired) over high heat. When the oil is hot, remove chilis and add potatoes, vinegar and salt. Saute for 5 minutes and add green onions.
Serve hot or cold. Store leftovers in the refrigerator for up to 5 days.
3 servings, 180 calories per serving
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Peel the sweet potato, if desired. Cut into ½” strips.
Heat 1” oil in a heavy skillet on medium until a drop of water sizzles when dropped into it (5-10 minutes).
Carefully put sweet potato strips in hot oil and fry until golden brown (7-10 minutes), cooking in batches so as not to crowd potatoes. Remove from oil with a slotted spoon and drain on paper towels or a rack. Salt to taste while still hot.
Using a box grater or grater attachment on a food processor, shred the potato using the largest holes. Grate potato on the long side to get longer shreds.
Submerge potatoes in a bowl of water and swirl around with your hand. Use a fine mesh colander to strain out the water. Repeat this process 1-2 more times until the water remains clear.*
After potatoes are strained the last time, place them on a linen hand towel or cheesecloth. Squeeze as much water out as possible.
Heat oil in a cast iron or non-stick skillet over medium heat. Add potatoes and onions. Sprinkle salt, black pepper, paprika and cayenne pepper over the mixture and stir to combine.
Allow potatoes to cook undisturbed for about 5 minutes or until the bottom is brown.
Turn in 2 or 3 sections and allow to cook undisturbed 2-3 minutes until the bottom is browned.
Continue turning the potatoes every few minutes until desired crispiness is achieved, about 10 minutes. Add more olive as necessary for potatoes to continue to sizzle. A non-stick pan will require less oil than a cast iron or stainless steel skillet.
* At this point, potatoes can be left in water and refrigerated for up to 24 hours.
Hack: Leftover hash browns can be stored in the refrigerator for up to 5 days. To reheat, place in a skillet over medium heat just until warm.
1cupcubed potato (one large russet weighing ⅓ pound)
2hard-boiled eggs, chopped
⅓ cupblue cheese (optional)
1tspminced garlic (1 clove)
½tbspspicy brown mustard
1cupchopped tomato (1 large, ½ lb)
6petite dill pickles or cornichons, chopped
Boil potato cubes until tender but still holding together (5-6 minutes). Drain and add to a bowl, along with the chopped eggs.
While the potatoes are cooking, mix sour cream, mayo, blue cheese, onion, garlic, mustard, paprika, pepper and pickle juice.
Pour ½ of dressing over hot potatoes and egg. Toss to coat. Cover and refrigerate until completely cool, 60 - 90 minutes or overnight. Cover and refrigerate remaining dressing.
After salad is done chilling, add tomatoes, pickles and the remainder of the dressing. Toss to coat and serve.
Keyword blue cheese potato salad, buffet food, cold side dish, creamy potato salad, picnic food, potato salad, potato side dish, potatoes, side dish
Many have come to think of potatoes as The Bad Guys because of their carb content but they are also packed with nutrition! They’re low in cost, can help regulate blood sugar and improve digestive health!
Suggestion: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water rolling! They make a great snack alone, pickled, deviled or in egg salad.