Tomato Chicken Claypot
A classic Cantonese claypot dish featuring tangy-sweet tomatoes, tender chicken, and crisp bamboo shoots with shrimp.
Ingredients
chicken (washed and patted dry, chopped into pieces, mixed with 1 tsp dark soy sauce, quick-fried)
1/2
dried shrimp (rinsed several times with clean water, blanched in boiling water for 10 minutes, drained and rinsed again, patted dry, cut into appropriate lengths)
150g
minced garlic
2 tsp
ginger (for sautéing)
several slices
scallions (cut into sections)
3
tomato
1
water
1 cup
cooking wine
to taste
light soy sauce
to taste
chicken powder
to taste
sugar
to taste
star anise
to taste
cornstarch (for thickening)
to taste
salt
to taste
ketchup (for sautéing)
to taste
Instructions
1
Prepare chicken
Wash the chicken and pat dry. Chop into pieces, mix with 1 tsp dark soy sauce, then quick-fry in oil.
2
Prepare dried shrimp
Rinse the dried shrimp several times with clean water and pat dry. Blanch in boiling water for 10 minutes, drain, rinse again, pat dry, then cut into appropriate lengths or sizes.
3
Braise and serve
Heat 4 tbsp oil and sauté scallions, garlic, and ketchup. Add the dried shrimp and stir-fry briefly, then add the seasonings and bring to a boil. Simmer over low heat for 20 minutes, add the chicken and mix well, then simmer another 15 minutes. Taste, thicken with cornstarch, transfer to a clay pot, bring to a boil, garnish with scallions, and serve directly in the pot.
