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Monday, August 13, 2012

Shaoxing Drunken Chicken in Claypot



I believe this claypot of chicken cooked with black fungus in wine served with rice and a stir fry green vegetable or vegetable soup should suffice as a fuss free complete meal for a small family.

Ingredients
[serves 3]
3 -4 chicken thighs - cut to bite size pieces [I removed the skin]
1 piece of black fungus [mok yee] - soaked and broken into small pieces
40 gm ginger - shredded [or more according to own preference]
1-2 tbsp sesame oil
150 ml warm water [more if you prefer more gravy]

Seasoning and marinade
1/2 tbsp oyster sauce
1 tbsp light soy sauce
3 tbsp shaoxing wine
1 tsp salt
1/2 tsp sugar
extra 1 tbsp shaoxing wine - to be added in last

  1. Clean chicken and drain off excess water in a colander.  Transfer to a container, add seasoning and marinate chicken for at least an hour or overnight in the fridge.
  2. Heat up sesame oil in wok.  Saute shredded ginger until fragrant.  Add in marinated chicken [keep the marinate for later use] and stir fry until aromatic and chicken pieces are firm.  Add in black fungus, stir to mix well.
  3. Transfer all ingredients to a warmed claypot.
  4. Add in warm water and the marinate.  Bring to boil, taste to adjust seasoning and lower heat to simmer until chicken is cooked, gravy is reduced and slightly thick. Stir ocassionally to prevent chicken sticking to base of claypot.
  5. Lastly add in another tablespoon of wine when chicken is ready.  Remove from heat, garnish with shredded spring onions and serve immediately.

Health benefits of Mok Yee [black fungus] - Mok yee reduces blood clot, preventing thrombosis, atherosclerosis and coronary heart disease and cancer.  Black fungus contains abundant protein, ferric, calcium, vitamins and rough fibre.  The content of protein is equal to meat.

Mok yee [black fungus] juice/drink [details here] is found effective in treating high blood cholesterol, bring relief to joint pains, arthritis and poor blood circulation.

Perhaps, by adding black fungus in this chicken dish makes it less 'sinful', hehehe!
Please join us!
I'm submitting this post to Muhibbah Malaysian Monday hosted by Sharon of Test with Skewer.

5 comments:

Phong Hong said...

Oi, I love this type of chicken. Now I can bring out my claypot for testing :)

Kimmy said...

Hi Phong Hong, you can cook this less soupy, too. The ginger blends well with the ginger.

Mich - Piece of Cake said...

This is a nice dish, very home cooked feel and comforting.

Anonymous said...

Thanks for the recipe. Annon

Kimmy said...

Hi Mich, I seldom drink wine and don't drink hard liquor. So this wine soup is just nice for me.

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