OK, so I don’t have any clue if this is a traditional recipe or not, but hey, my wife is Chinese and she’s the one who showed me, so that justifies the title.
Actually my variation of this dish includes a little Kadhi Masala spice so I guess that takes away that justification, just a little bit.
What goes in (for one person):
- 3 Potatoes
- 1/2 Broccoli (optional: how much do you want this meal to resemble English chippies and how much do you want it to function in your body as actual food?
- Shallots (optional, for taste only)
Spice (optional. I used Kadhi Masala but Paprika or curry powder will do also)- Chilli (the best is pictured to the right. It can be bought in Chinese supermarkets but basically is chilli in oil. Sorry about this picture but I believe you’ll be able to recognize it in the shop.
- Fake chicken (totally optional)
Cooking:
Cut three potatoes per person into as-thin-as-you-can chip sizes.
Fire up the wok (or plug it into the wall. Or unplug it, clean it, and plug it back in as I did).
Heat some oil on medium-high heat, with the chopped chilli. Roast the chopped chilli for a couple of minutes, ensuring the oil does not get too 
hot or smoky. If you have the Chinese chilli pictured above, add it straight in with the spice. Roast the spices in the oil for another minute on medium heat.
Turn up the heat to full throttle, throw in the potato (and the fake chicken if you have it) and braise well, which should take five minutes, stirring occasionally.
Add the broccoli and throw in 50ml (1/5th of a cup) of water. Cover with a lid and cook for five minutes or so more, lifting to stir a few times.
After this check the potato is cooked well enough to eat and that the Broccoli is softened enough to eat.
Add of soy sauce to taste, and “sec fan la!” (meal time).
(PS: this is definitely not a dinner, unless you’re going to stay up for another 6 hours or more…)
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