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.