• 600 g (about 1.3 pounds) boneless chicken thighs
• 400 g (about 14 oz) potatoes
• 4 cloves garlic, minced
• A knob of butter (about 1 tablespoon / 15 g)
• A little cooking oil (1-2 tablespoons / 15-30 ml)
• A little chopped fresh parsley (for garnish, about 1 tablespoon)

For the chicken marinade:

• 2 teaspoons (10 ml) light soy sauce
• 2 teaspoons (10 ml) rice wine
• 1/8 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon (3 g) cornstarch (maizena)

For the creamy sauce:

• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon (5 ml) light soy sauce
• 1/2 teaspoon (2.5 ml) oyster sauce
• 120 ml (1/2 cup) heavy cream (fresh cream)
• 50 ml (3 tablespoons + 1 teaspoon) water

1. Fill a pot with water and add 1/2 teaspoon salt. Bring to a boil. Add the peeled or scrubbed potatoes and boil for 5-6 minutes until they start to become tender but still firm. Drain and set aside.
2. In a mixing bowl, combine the chicken thighs with light soy sauce, rice wine, salt, garlic powder, black pepper, and cornstarch. Stir well to coat evenly. Let the chicken marinate for at least 10 minutes to absorb flavors.
3. Heat a little cooking oil in a skillet over medium heat. Lay the chicken pieces flat in the pan, leaving some space between them. Cook without moving for several minutes until the bottom side is nicely browned. Flip and brown the other side. This helps develop flavor and a good texture.
4. Remove the browned chicken from the pan and set aside.
5. Using the same pan, add the partially cooked potatoes and sauté briefly, stirring gently to get a little color on them.
6. Add the butter knob and minced garlic to the pan. Sauté until the garlic is fragrant and turns a light golden color—watch carefully to avoid burning.
7. Season the potatoes and garlic with salt and black pepper; stir to combine.
8. Pour in the heavy cream, water, light soy sauce, and oyster sauce. Stir everything together and bring the mixture to a gentle boil. Let it simmer for 1-2 minutes until the sauce thickens slightly.
9. Return the chicken to the pan and fold it into the creamy sauce, making sure the potatoes and chicken are well coated.
10. Turn off the heat and sprinkle chopped fresh parsley over the top. Stir once more for freshness and garnish.
11. Serve immediately while hot for the best creamy texture and flavor.