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Chicken in Clay Pot With Chinese Mustard Greens
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- #18221
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Chicken
1 pound chicken, cleaned
2 1/2 tablespoons peanut oil
6 thin slices young ginger, peeled
3 ounces Chinese mustard greens (choy sum)
10 cloves garlic, sliced and deep fried
10 shallots, sliced and deep fried
Sauce
1 1/2 tablespoon oyster sauce
1 1/2 teaspoon dark soy sauce
2 teaspoons Chinese yellow wine or sweet sherry
1 teaspoon light soy sauce
3 dashes black pepper
1/2 cup chicken stock or water
directions
Chop chicken into bite-sized pieces. Dry with kitchen paper.
Place a clay pot over high heat for 1 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 until fragrant.
Add chicken and stir fry for about 2 to 3 minutes until the chicken changes color and is slightly browned. Add oyster sauce and dark soy 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. Pluck or cut into finger lengths.
Remove lid from the clay pot, sprinkle some pepper and place the vegetables over the top. Cover and cook for a further 2 to 3 minutes. Serve.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
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