Chicken Hotpot
| Ingredients : | ||
| Dried mushrooms | : | 30g |
| Spring onion | : | 4 |
| Chicken | : | 1.5kg |
| Cornflour oil | : | 1/4 cup |
| Slices fresh ginger | : | 5 slices |
| Garlic, crushed | : | 1 clove |
| Chicken stock | : | 1/4 cup |
| Dry white wine | : | 1/2 cup |
| Cornflour, extra | : | 2tsp |
| Soy sauce | : | 1tbsp |
| Chicken stock, extra | : | 1/2 cup |
Method :
- Place mushrooms in bowl, cover with hot water, stand 30 minutes; drain.
- Trim mushroom stems. Cut shallots into small serving-size pieces, coat chicken well with cornflour.
- Heat oil in work or frying pan, stir-fry chicken in batches until golden brown.
- Return all chicken to work.
- Add mushrooms, onion, ginger and garlic to wok, stir-fry 1 minute.
- Add combined stock, wine and blended extra cornflour and sauce.
- Stir until mixture boils.
- Place chicken mixture into hot pot or ovenproof dish, add extra stock.
- Bake, covered, in moderate oven about 25 minutes or until chicken is cooked.
