Recipe Ingredient
- 500g free-range kampung chicken, chopped into bite-sized pieces
- 100g shelled dried chestnuts
- Oil for deep-frying
- 100g bamboo shoots, sliced
- 4 dried Chinese mushrooms, soaked until soft
- 2 stalks spring onion, cut into 4cm lengths
- 5-6 slices ginger
- 4 cloves garlic, skinned and kept whole
- 2 tbsp oil
- 1/2 tsp sesame oil
- Seasoning (A)
- 1 tbsp light soya sauce
- 1/2 tsp dark soya sauce
- Sauce (B)
- 1 tbsp light soya sauce
- 1 tbsp abalone sauce
- 1 tsp dark soya sauce
- 1 tsp chicken stock granules
- 1 tbsp sugar
- 1/2 tsp pepper 2 cups water
- Thickening
- 1 tsp corn flour mixed with 1 tbsp water
Instructions
- Scald chicken in boiling hot water for 1-2 minutes. Drain and marinate with (A) for 10-15 minutes. Soak chestnuts in 1/2 teaspoon alkaline.
- Drain then boil the chestnuts over medium low heat for 15 minutes. Drain and set aside.
- Heat wok with oil and deep-fry chicken and chestnuts for 4-5 minutes. Remove and drain from oil.
- Heat wok with 2 tablespoons oil and lightly brown garlic. Add in ginger, spring onion and mushrooms and stir-fry until fragrant.
- Return chicken and chestnuts to the wok and fry for 2-3 minutes. Pour in sauce (B) and bring to a simmering boil.
- Heat claypot with sesame oil over a medium low heat for 20-30 seconds. Transfer chicken and the rest of the ingredients into the claypot.
- Cover and simmer for 20-25 minutes. Halfway through add bamboo shoots. Cook until chicken is tender.
- Thicken sauce with corn flour mixture.
