Mixed Chicken and Vegetable Clay Pot
Chicken is braised with an assortment of vegetables, then combined with hot rice and simmered to finish.
Ingredients
Chicken (skinned, washed, patted dry, chopped into pieces, marinated with seasoning for 10 minutes, oil-blanched)
600g
Scallions (cut into 2-inch lengths)
15
Ginger
about 10 slices
Black fungus (soaked in clean water until soft, washed, placed in rolling water and boiled for 5 minutes, drained)
25g
Arrowroot (placed in rolling water and boiled until soft, drained, each cut into two pieces)
10
Baby corn (shredded)
to taste
Chinese cabbage stems (shredded)
to taste
Carrot (shredded)
to taste
Red dates
to taste
Salt
to taste
Sugar
to taste
Light soy sauce
to taste
Dark soy sauce
to taste
Ginger juice
to taste
Cooking wine
to taste
Cornstarch
to taste
Oyster sauce
to taste
Oil
3 tbsp
Instructions
1
Step 1
Place the arrowroot in rolling water and boil until soft, remove and drain, then cut each piece in half. Soak the black fungus in clean water until soft, wash, then place in rolling water and boil for five minutes, remove and drain; cut the scallions into 2-inch lengths; shred the baby corn, cabbage stems, and carrots.
2
Step 2
Skin the chicken, wash and pat dry, chop into pieces, add the marinade and let sit for ten minutes, then oil-blanch. Heat 2 tablespoons of oil and sauté the ginger and scallions until fragrant, add the chicken and toss to combine, add 2 teaspoons of cooking wine, then turn off the heat.
3
Step 3
In a clay pot, heat 1 tablespoon of oil, add the black fungus, arrowroot, baby corn, cabbage stems, and shredded carrots, add seasonings and bring to a boil, simmer briefly and thicken with cornstarch. Add the chicken and ginger-scallion mixture, toss to combine, and bring to a boil.
4
Step 4
Cook rice in a separate pot until done, then pour the chicken mixture over it, simmer briefly, and serve in the original pot.
