In Japan, nikujaga (literally, meat and potatoes) is such a popular homestyle dish it's said (somewhat anachronistically) that a man asking his girlfriend to cook it for him is a marriage proposal. It's usually made with wagyu beef, but this is a chicken version.
300ml chicken stock or dashi
2 tbsp sake
2 tbsp mirin
3 tbsp soy sauce
1 tbsp sugar
2-3 large potatoes (about 400g), peeled and cut into irregular chunks
1 carrot, peeled and cut into irregular chunks
1 onion, cut into 1cm slices
300g chicken thigh fillets, cut into 3cm pieces
15 snow peas, topped and tailed
1. Combine the stock, sake, mirin, soy sauce and sugar in a large saucepan and bring to a simmer. Add the potato and carrot and simmer covered for 10 minutes. Stir through the onion and chicken and simmer uncovered for a further 5 minutes, until the vegetables are tender and the chicken is cooked through. Allow to cool so that the potatoes and chicken absorb the flavour of the stock.
2. Pour boiling water over the snow peas in a heatproof bowl and stand for 1 minute before draining. Reheat the chicken and potato mixture, then gently mix the snow peas through to serve.
Adam's tip: For both of these dishes, the potato is used more as a vegetable than a starch. I'd eat both of these with rice, but feel free to eat them on their own.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.