Spinach Chicken Clay Pot
A Cantonese home-style dish: chicken pieces are stir-fried with shiitake mushrooms and shallots, then placed over spinach and brought to a simmer in a clay pot.
Ingredients
chicken (washed, patted dry, cut into chunks)
0.5
shiitake mushrooms (soaked until soft, stems trimmed, patted dry)
0.5 tael
dried shallots (red skin peeled, washed and drained)
6 taels
ginger
several slices
spinach (washed, cut into short segments)
5 taels
carrot
several slices
oyster sauce
1.5 tbsp
light soy sauce
1 tbsp
sugar
0.5 tsp
cornstarch
0.5 tbsp
cooking oil
1 tbsp
salt
to taste
Instructions
1
Prepare Ingredients
Wash the spinach, cut into short segments and place in a clay pot. Peel the red skin off the dried shallots, wash and drain. Soak the shiitake mushrooms until soft, trim the stems and pat dry. Wash the chicken, pat dry, cut into chunks, marinate with seasoning for 10 minutes, then blanch in hot oil.
2
Stir-fry and Simmer
Add 2 tbsp of oil, stir-fry dried shallots and ginger until fragrant. Add chicken, shiitake mushrooms and oyster sauce, stir-fry for a few more minutes. Add cooking wine, seasonings and carrot, keep stirring, cook until the chicken is fully cooked. Transfer the mixture onto the spinach, bring the clay pot to a boil and serve.
