Stewed Chicken & Potatoes with Bean Sauce

I've run out of idea on what to write for this post. :-P

Anyway, it is now past midnight, and since I need to wake up early tomorrow and go for a ice-cream making demonstration in the morning, I need to go to bed as soon as possible.

Before I go, here's the recipe of a stewed chicken that I cooked two days ago.

Stewed Chicken & Potatoes with Bean Sauce Recipe
(Adapted from Famous Cuisine magazine, issue no. 40)

Ingredients:
1 kampung (or free range) chicken, chopped into pieces
400g potatoes
120g shallots
20g garlic cloves
1 tbs peppercorn (crushed)
500ml water

Seasonings:
2 tbs bean paste
1 tbs sugar

Method:
1) Pound shallots and garlic cloves until fine. Peel the potatoes and cut into pieces.
2) Heat up 3 tablespoons of oil in the wok, stir-fry shallot and garlic paste until fragrant.
3) Add in chicken pieces, stir-fry briskly until there is a slight change in color, then add in bean paste, sugar, peppercorns, continue to stir-fry until aromatic.
4) Pour in water and bring to boil. Add in potatoes, toss well. Cover and simmer over low heat until the chicken pieces are cooked through or until the gravy is slightly thickened. Dish up, serve.