Friday, 8 March 2013

Clay-Pot Chicken with Mushrooms and Bamboo Shoot 雙冬滑鸡煲

Clay-Pot Chicken with Mushrooms and Bamboo Shoot 雙冬滑鸡煲


 Recipe Source :  Chopsticks Recipes Cookbook : Chinese Casseroles


350g chicken (chop into bite-sized pieces)
  50g shitake mushrooms
250g bamboo shoot 
3 slices ginger
1 shallot (minced)
1 tbsp minced garlic
2 sprig spring onion (sectioned)



2 tsp shao shing wine
1/2 tsp salt
1 tsp sugar
1 tbsp oyster sauce
1/4 tsp pepper
1 tsp sesame oil
1 tsp dark soy sauce

Dissolve in 1 Chinese rice bowl of chicken stock

How to Marinate the Chicken


-Marinate chicken with 1 tbsp ginger juice, 1 tbsp shao shing wine and 1 tbsp cornflour
-Parboil in oil, drain and set aside.

How to Marinate the Mushrooms

-Soak mushrooms for 2 hours or longer till soft and squeeze dry.
-Wash again and squeeze dry again and marinate with 2 Chinese soup spoon of oil, 2 tbsp shao shing wine, 2 tsp sugar and1 tsp light soy sauce.

N.B. Mix the 4 marinade ingredients in a large bowl and stir thoroughly before adding in the mushrooms and mix well. Set aside for 30 minutes.


1. Wash and slice the bamboo shoot into strips.
2. Heat 2 tbsp oil in the clay-pot till hot. Reduce to medium heat, add shallot, garlic and ginger and stir-fry till fragrant
3. Add chicken and stir-fry for 2 minutes.
4. Add mushrooms and bamboo shoot and stir-fry for another 2 minutes.
5. Add the chicken stock with the dissolved seasonings and stir thoroughly.
6. Cover the clay-pot with the lid and let it cook for another 10 to 15 minutes. In fact, after cooking with the lid covered for 5 minutes, stir the contents to make sure that they do not stick to the bottom of the clay-pot. 
7. Garnish with sectioned spring onion and serve hot.

N.B. When cooking with clay-pots the chances of the contents sticking to the bottom of the clay-pot are very high. Therefore, you need to check it periodically.

I am submitting this post to Aspiring Bakers #28 : Chicken Feast (February 2013)

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