Crispy Chinese Roast Potatoes in a Master Stock

• Produce

  • 2 Garlic cloves
  • 3 Ginger slices optional
  • 1/2 cup Kicap manis - (thick sweet soy
  • 1 1/2 kg Potatoes

• Condiments

  • 1/2 cup Char sui sauce

• Baking & Spices

  • 4 Cardamom pods
  • 1 Cinnamon stick
  • 2 Star anise

• Oils & Vinegars

  • 1 Oil

• Beer, Wine & Liquor

  • 1/2 cup Shaoxing wine

• Liquids

  • 8 cups Water

Found on petersfoodadventures.com

Description

Ingredients

• 8-10 cups water
• 2 star anise
• ½ cup kicap manis - (thick sweet soy) plus a bit extra
• ½ cup shaoxing wine
• ½ cup char sui sauce (if no char sui, then use ¼ cup hoisin instead)
• 3 ginger slices optional
• 1 cinnamon stick
• 4 cardamom pods, crushed
• 2 garlic cloves
• 1.5 kg potatoes, peeled and cut in quarters
• oil

Directions

• To make the Master Stock, put all the ingredients into a large pot, except the potatoes and oil, and bring to a boil.
• Peel the potatoes and cut into halves or quarters, and put into the Master Stock. Cook the potatoes for about 15-20 minutes, until you can easily pierce the potatoes (without them falling apart).
• Preheat oven to 180°C/160°C. Using a wire scoop, remove the potatoes from the Master stock and allow to cool. Reserve the stock for uses.
• Place the potatoes on a baking sheet, in a single layer. Drizzle a generous amount of oil, using your hands, mix together so the potatoes are coated in oil. (You could do this in a separate bowl, but then you have extra dishes to wash)...
• Roast the potatoes for 30 minutes, or until they are golden and crispy. Serve with roast chicken or roast duck. Garnish with thinly sliced green onions.