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Claypot Chicken Stew Recipe | Chinese Style | Easy Clay Pot Cooking At Home
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RECIPE
INGREDIENTS
Sauce:
1⁄4 teaspoon white pepper powder
1⁄2 teaspoon chinese sesame oil
1⁄2 teaspoon sugar
1 teaspoon shaoxing rice wine
salt, to taste
1 1⁄2 teaspoons light soya sauce
1 teaspoon cornflour
1 1⁄2 tablespoons oyster sauce
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1 tablespoon vegetable oil
1 piece ginger, 1½-inches, sliced into thin rounds
250 grams chicken thighs, cut into 2-inch pieces
3 shiitake mushrooms, dried, soaked for 30 minutes in warm water, drained and sliced
3 spring onions, cut at an angle into 1-inch pieces
COOKING METHOD
- Prepare sauce: In a medium bowl, combine white pepper powder, sesame oil, sugar, light soya sauce, salt, shaoxing rice wine, cornflour, and oyster sauce. Stir well to mix. Reserve.
- Place claypot on low heat and add oil. Increase heat to medium, and once the oil is hot, toss in ginger slices; stir for about a minute. Add chicken and cook for 4 to 5 minutes. Slide in sliced mushrooms and continue to cook for another minute.
- Add reserved sauce and stir well to combine. Pour in 2 tablespoons water, stir, reduce heat to low, then cover and simmer for 8 to 9 minutes. Be careful that the liquid doesn’t dry out.
- Slide in spring onion; cook for 1 minute, and remove from heat.
- Serve hot with steamed rice or Chinese steamed bread.
- Prepare sauce: In a medium bowl, combine white pepper powder, sesame oil, sugar, light soya sauce, salt, shaoxing rice wine, cornflour, and oyster sauce. Stir well to mix. Reserve.
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