chinese claypot chicken

2 min read

Preparation time 15 minutes Cooking time 20-25 minutes tablespoon cornflour 1/2 teaspoon sesame oil tablespoons dark soy sauce 6 tablespoons Shaoxing rice wine 625g skinless chicken thigh fillets, cut into bite-sized pieces low-calorie cooking spray 3 garlic cloves, thinly sliced 1 tablespoon peeled and finely grated fresh root ginger 100 g mangetout, trimme red pepper, cored, deseeded and cut into bite-sized pieces 250 ml chicken stock cinnamon stick Mix together the cornflour, sesame oil, half the soy sauce and 1 tablespoon of the rice wine in a bowl until smooth. Add the chicken and toss to coat evenly. Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat until smoking.

Add the chicken and stir-fry for 4-5 minutes until lightly browned. Transfer to a plate.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium heat. Add the garlic and ginger and stir-fry for 30 seconds, then add the mangetout and red pepper and stir-fry for a further 3-4 minutes or until tender.

Return the chicken to the pan and stir in the stock cinnamon stick and the remaining soy sauce and rice wine. Reduce the heat to medium and simmer, stirring occasionally, for 12-15 minutes until the chicken is cooked through and the sauce is reduced. Discard the cinnamon, then serve in warmed bowls with steamed rice.

For Chinese-style minced chicken mushroom braise, mix together 1 tablespoon cornflour, 1 teaspoon each of sesame oil, grated garlic and fresh root ginger and 1 tablespoon each of dark soy sauce and Shaoxing rice wine in a large bowl. Add 625 g minced chicken and combine. Spray a large nonstick wok with low-calorie cooking spray and heat over high heat. Add the chicken mixture and stir-fry for 4-5 minutes until browned. Stir in 200(7 oz) each of thinly sliced chestnut mushrooms and frozen peas. Stir-fry for 3-4 minutes, then stir in 250 ml (8 fl oz) chicken stock and 2 tablespoons light soy sauce. Bring to the boil, then reduce the heat and cook for 3-4 minutes until thickened. Serve with rice.