Wednesday, August 24, 2011

Claypot Chicken with White Mushroom

12 fresh white mushrooms - cut into halves
3 pcs of boneless skinless chicken drumsticks - cut into 1 1/2cm cubes
1 small bunch broccoli
12 pcs baby carrots - cut into bite-sized pieces
2 stalks green onion (white part only) - cut into 3cm length
2 slices ginger
2 cloves garlic - minced
1 tbsp shaoxing wine - for drizzling
1/2 cup water
cooking oil

Marinade for chicken
1 tbsp soy sauce
1 tsp cornstarch

1 tbsp oyster sauce
1/2 tsp sugar
1 tbsp shaoxing wine
1 tsp sesame oil
cornstarch solution


  1. Heat up a pan on medium heat.  Saute the mushrooms till fragrant. Remove and set aside.
  2. Add 1 tbsp oil to the pan.  Fry the chicken cubes for 1 - 2 minutes.  Drain and set aside.
  3. With the remaining oil, add green onion, ginger and garlic and fry for 1 minute.  Add carrot and sauce and do a quick stir fry.
  4. Heat up a claypot and transfer the mixture into it.  Add the chicken and mushrooms.  Add water.  Cover and bring to a boil.  Remove cover and stir in cornstarch solution to thicken the sauce.
  5. Add broccoli and cover.  Drizzle shaoxing wine around the cover and let it cook for another 3-4 minutes.
  6. Remove cover and serve warm.

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