Clay Pot Chicken And Vegetables
This is a fairly quick casserole dish with little fussing. can be made cooked 1-2 days ahead or will freeze for up to 1 month with sweet potato/carrot omitted (steam/boil separately when dish is reheating). from family circle chinese & asian cookbook.
Steps
Wash chicken under cold water.
Pat dry with absorbent paper.
Cut into small pieces.
Place in a dish with the soy sauce and sherry , cover and marinate for 30 minutes in the refrigerator.
Soak mushrooms in hot water to cover for 30 minutes.
Drain , squeeze to remove excess liquid.
Remove stems and chop caps into shreds.
Wash leeks thoroughly to remove all grit.
Cut leeks and sweet potato / carrot into thin slices.
Drain the chicken , reserving the marinade.
Heat half the oil in a wok or heavy-based frying pan.
Carefully add half the chicken pieces and stirfry briefly until seared on all sides.
Transfer to a flameproof clay pot or casserole dish.
Stirfry the remaining chicken and add to the clay pot.
Heat remaining oil in wok , add leek and ginger , stirfry for 1 minute.
Add mushrooms , the remaining marinade , stock and sesame oil.
Transfer to the clay pot , add sweet potato / carrot and cook , covered , on the top of the stove over a very low heat for about 20 minutes.
Ingredients
chicken thigh fillets, soy sauce, dry sherry, dried chinese mushrooms, leeks, orange sweet potatoes, peanut oil, gingerroot, chicken stock, sesame oil, cornflour