1 chicken, cut into pieces

4-5 tablespoons oil

1 large onion, sliced

½-in (1¼-cm) piece fresh ginger root, peeled and sliced

3 cloves garlic, sliced

1-1½ cups (250-375 ml) water

1 ½ teaspoons brown mustard seed, ground and mixed with water

¼ cup (65 ml) white vinegar, or to taste

1-2 teaspoons sugar, to taste

3 potatoes, quartered

Salt to taste

Marinade

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

Dash of Worcestershire sauce

Pepper to taste

Spice Paste

30 medium-sized dried chilies, seeded, soaked in warm water until soft and squeezed dry

10 shallots garlic

½-in (1¼-cm) piece fresh ginger root, peeled and coarsely chopped

½ teaspoon ground turmeric

METHOD

Grind the Spice Paste ingredients to a paste.

Mix all the Marinade ingredients together, add the chicken pieces and mix thoroughly. Set aside for 30 minutes. Heat the oil in a wok and fry the onion, ginger and garlic until golden and fragrant, then add the Spice Paste and stir-fry until everything smells fragrant. Add the chicken and its marinade and fry for a few minutes. As it cooks dry, add water to cover (about 1-1 ½ cups/250-375 ml) and simmer until the chicken is nearly cooked. Add the mustard, the vinegar, the sugar to taste and the potatoes and continue cooking until potatoes are tender. Add salt to taste.