Chicken Clay Pot
INGREDIENTS- 450 gm chicken - cleaned and quartered
- 2 1/2 tbs peanut oil
- 6 thin slices young ginger - peeled
- 90 gm Chinese mustard greens (choy sum)
- 10 cloves garlic - sliced and deep fried
- 10 shallots - sliced and deep fired
- 1 1/2 tbs oyster sauce
- 1 1/2 tsp dark soya sauce
- 2 tsp Chinese yellow wine or sweet sherry
- 1 tsp light soya sauce
- Pepper
- 1/2 cup chicken stock
Important note about using clay pots: Clay pot can be found in any local Chinese grocery store. Before used,
soak pot in cold water overnight then rinse and dry. DO NOT add cold water while boiling anything in the clay pot or you will risk cracking it. Read instructions before use.
- After chopping chicken into bite-sized pieces, dry with kitchen paper
- Place a claypot over high heat for one minute, add oil and when smoking, add oil and when smoking, add ginger, garlic and shallots
- Stir fry with a pair of chopsticks for one minute till fragrant
- Add chicken and stir fry for about 2 to 3 minutes till the chicken till slightly brown
- Add oyster sauce and dark soya sauce and stir fry briefly
- Add remaining sauce ingredients
- Cover with the lid and boil over high heat for about 8 minutes
- Wash choy sum, and cut off the root end and pluck or cut into finger lengths
- Remove lid from the claypot, sprinkle some pepper and place the vegetables over the top
- Cover and cook for a further 2 to 3 minutes
- Serve hot with rice