Claypot Chicken Recipe

Claypot Chicken Recipe

500g chicken, cleaned

2½ tablespoons cooked peanut oil

6 thin slices mature ginger

10 cloves garlic, peeled, chopped and deep-fried

10 shallots, peeled, chopped and deep-fried

100g mustard greens or choy sum, cut into finger lengths.  Discard root

Seasoning:

1½ tablespoons oyster sauce

1½ teaspoons dark soy sauce

2 teaspoons Chinese yellow wine or hua teow jiu or sweet sherry

¼ to 1 cup chicken stock

1 teaspoon light soy sauce

a few dashes pepper powder

Method:

Chop chicken into bite-size pieces.  Dry with paper towels.  Heat oil in claypot over high heat for 1 minute.  Stir-fry ginger, garlic and shallots for about 1 minute until fragrant.  Add chicken and stir-fry for 2 to 3 minutes until browned.  Add oyster sauce and dark soy sauce; stir-fry briefly.  Sprinkle yellow wine over the top and stir-fry briefly.  Add stock and light soy sauce.  Cover claypot with lid and cook over high heat for about 8 minutes.  Remove lid and sprinkle some pepper into the claypot.  Place mustard greens on top of the chicken.  Cover again and cook for 2 to 3 more minutes.  Remove lid, pour 2 teaspoons cooked oil over mustard greens and cover again.  After a few minutes, remove claypot from heat and serve.