Chinese Chicken and Potato Stew

How to make it

1. In a medium sized bowl, combine the chicken drumsticks with the salt and white pepper. Let it sit for 15 minutes at room temperature. 
2. Heat the vegetable oil in a Dutch oven over medium low heat. Add in the ginger, garlic, star anise, bay leaves, and cinnamon. Cook and stir until aromatic, about 1-2 minutes.
3. Adjust the heat to medium and add in the chicken. Cook for 1 minute then flip them onto the other side. Add in the Shaoxing wine, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, tomato paste, and granulated sugar. Stir and cook for about 30 seconds.
4. Pour in the water. Cover the pot and bring it to a boil. Turn the heat down to low and simmer for 30 minutes.
5. Mix the Yukon gold potatoes into the stew and cook for another 20 minutes or until the potatoes are tender. Turn off the heat and serve the stew with white rice. Garnish with sesame seeds and sliced green onions. Enjoy!