Chicken hotpot Chinese style recipe

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09/16/2011

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A delicious and filling recipe for Chicken hotpot Chinese style with a thick and sticky sauce.

Ingredients

1.5kg skinless chicken pieces(bone in)
Maizena (cornflour)
100g black mushrooms
6 thin slices of ginger
3 or 4 spring onions cut into 5cm pieces
1 teaspoon crushed garlic
3/4 cup chicken stock
125ml dry white wine
1 tablespoon soy sauce

Directions

Put about 1/2 cup maizena on a plate to coat the chicken.

Heat about 75ml oil in a wok. Coat each chicken piece in Maizena and place them in the oil in 2 batches and fry until golden brown, remove and set aside. Once all the chicken is browned add back to the wok and add the ginger slices, spring onions, garlic and mushrooms and toss around.

Combine the 1/4 cup chicken stock, white wine, soy sauce and 2 teaspoons of maizena together and add to the wok, stir until the sauce begins to thicken and remove from heat.

Pour the whole lot into a casserole dish, add the last 1/2 cup of chicken stock, cover and place in a 180 celsius oven for 30 minutes.

Serve straight out of the oven with rice or noodles.

The sauce is thick and delicious and is sure to become a favorite.

Servings

Serves 4

By: www.cookbook.co.za

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