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- Wash the chicken end chop into
1 1/2 inch (4cm) pieces. Roll-cut
the potatoes into pieces the same
size.
 Heat the oil in a wok to 350oF(180oC),
or very hot. Add the chicken and
deep-fry until cooked. Remove,
drain, set aside. Deep-fry the
potatoes until cooked through
but not browned, remove, drain
well, and set aside. Pour the
hot oil out of the wok leaving
only enough to cover the bottom.
Add the rice wine, chicken stock,
salt, sugar, MSG(optional), potatoes
and chicken and let come to a
boil. - In the meantime, heat 5 oz (150ml)
of oil in another wok, and add
the hot chili peppers, ginger,
onion, and curry oil. Stir-fry
until fragrant, then pour into
the other wok.
- Put the potato and chicken pieces
in a large heat-proof bowl, cover
with the stock, and place in a
steamer to steam until the chicken
is very tender.
- Heat 1 tbsp oil in the wok and
stir in the flour to make a paste,
taking care not to burn it.
- Place the potatoes in a serving
dish. Arrange the chicken pieces
on top. Strain the stock and discard
the solids. Add the coconut milk
and milk to the stock. Add the
flour paste to the stock and simmer,
stirring until thickened and the
flour loses its raw taste. Pour
over chicken and serve.
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