Garlic Chili Sizzling Chicken Pot 香辣啫啫雞煲

🧂 Ingredients

• 800 g Bone-in chicken

  (1/2 chicken)
• 5 Shiitake mushrooms
• 1 bulb Garlic
• 1 Large Shallot

  or 2 small ones
• 2 stalks Chinese leeks

  or green onions
• 10 g Dried red chilis
• 2 slices Ginger
• 1 tbsp Shaoxing wine
• 1 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Oyster sauce
• ½ tsp Salt
• ½ tsp Sugar
• 3 tbsp Oil
• 200 ml Water
• 2 tsp Light soy sauce
• 1 tsp Sugar
• 1 ½ tsp Cornstarch

Instructions

• 1 Marinate chicken with 2 tsp light soy sauce, 1 tsp sugar and 1 ½ tsp cornstarch.
  Mix well and marinate for 30 minutes
• 2 Peel garlic and leave whole, smashed or roughly chopped. Set aside
• 3 Slice shiitake mushrooms in half and set aside
• 4 Slice shallots and 2 pieces of ginger. Set aside
• 5 Cut Chinese leeks or green onions into 5 cm pieces. Set aside
• 6 Heat wok at medium-high and add 2 tbsp oil
• 7 Add garlic to the wok and stir-fry until golden colour and remove from wok.
  Leave the oil in the wok You can also choose to deep-fry the garlic so that
  after braising, the garlic won’t break apart but you’ll need to use more oil to
  do this
• 8 Turn the heat to high and wait until the wok is hot, approx. 200˚C or 400˚F
• 9 Add chicken to the wok and arrange in single layer. Do not move the chicken for
  45 seconds or until the chicken starts to brown
• 10 Flip the chicken over and leave for 45 seconds. Then, stir-fry for 20 seconds,
  turn the heat down to medium-high and remove the chicken from the wok
• 11 Add another tbsp of oil if there is no more oil in the wok
• 12 Add the ginger, shallots and Chinese leeks into the wok. Stir-fry for 1 minute
• 13 Add dried chilis and shiitake mushrooms.
• 14 Add 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp
  oyster sauce, ½ tsp salt and ½ tsp sugar. Stir-fry and mix well
• 15 Add chicken and garlic. Stir-fry and mix well
• 16 Add 200 ml water and mix well
• 17 Once the liquid starts to boil, turn the heat down to medium and cover with lid.
• 18 Start heating an empty clay pot on medium high heat
• 19 Stir the chicken after 3 minutes and cover again for 2 minutes
• 20 Open the lid and stir the chicken. Turn the heat up to high to thicken the sauce
  for approx. 1 minute or until the sauce is at your desired consistency. The
  chicken should be done by this time If your sauce is too runny, you can make a
  roux with 1-2 tsp cornstarch and 1 tbsp of water
• 21 Use a drop of water to test if the clay pot is sizzling hot
• 22 Use a ladle to transfer the chicken over to the clay pot. The sauce should be
  sizzling. Cover with the clay pot lid
• 23 Serve

Nutrition Info