• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. 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.
  2. Drain then boil the chestnuts over medium low heat for 15 minutes. Drain and set aside.
  3. Heat wok with oil and deep-fry chicken and chestnuts for 4-5 minutes. Remove and drain from oil.
  4. Heat wok with 2 tablespoons oil and lightly brown garlic. Add in ginger, spring onion and mushrooms and stir-fry until fragrant.
  5. Return chicken and chestnuts to the wok and fry for 2-3 minutes. Pour in sauce (B) and bring to a simmering boil.
  6. 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.
  7. Cover and simmer for 20-25 minutes. Halfway through add bamboo shoots. Cook until chicken is tender.
  8. Thicken sauce with corn flour mixture.

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