Peeled potatoes: 1.2 kg
Winter carrots: 4 pieces
Chicken thighs: 1 kg
Gravy powder: according to package instructions
Sweet soy sauce: 2 tablespoons
Soy sauce: 1 tablespoon
Garlic purée: 1 tablespoon
Chopped parsley: 2 tablespoons
Step 1: Cut the potatoes into evenly sized pieces. Peel the carrots and slice them into rounds.
Step 2: Boil the potatoes and carrots until tender. Drain and mash them together into a smooth mash. Season with butter, salt, and pepper to taste.
Step 3: Cut the chicken thighs into pieces and marinate them with 2 tablespoons of sweet soy sauce (ketjap), 1 tablespoon of soy sauce, 1 tablespoon of garlic purée, and fresh herbs. Cook the chicken in a pan until fully done, then keep warm over low heat.
Step 4: Prepare the gravy according to the instructions on the package.
Step 5: Plate the dish neatly. Ensure the plates are clean and well presented, and take a photo of the dish before serving.
