SPICY CHICKEN WITH SHALLOTS IN HOT POT

This is a recipe shared by Lam Soon Company using one of their products ‘Fish Sauce’ in a food magazine. Quite a simple recipe to follow yet it turned out to be a tasty and delicious chicken dish served with rice.

It has a very unique salty taste and all the ingredients [chicken, carrots and onions] are full of flavours.

I didn’t cook this in a hot pot as per recipe and is alright to use a non-stick wok.

Recipe adapted from Yum Yum Magazine No. 72 [with slight modifications]

Ingredients

[serves 2-3]

9 pieces chicken drumlets or ½ a chicken – cut into bite size pieces

2 tbsp oil [1 tbsp if using non-stick wok]

8 slices ginger

8 shallots – peeled and keep whole

5 dried red chillies – soaked and cut into thirds

1 red chilli – seeded and cut into pieces

1/2 carrot – peeled and sliced

1 stalk spring onions – cut 1 inch lengths

1 tsp cornstarch mixed with water for thickening

Seasoning [combine]

3 tbsp fish sauce

½ tbsp light soy sauce

1 tsp sugar to taste

¼ tsp dark soy sauce 

100 ml water

1. Marinate chicken pieces with ½ teaspoon salt for at least 30 minutes.
2. Heat oil in wok, brown chicken pieces, push aside and add in shallots. Fry until aromatic, add in ginger, dried chillies and red chillies. Stir fry until fragrant and mix all the ingredients well.
3. Add in carrots and seasoning. Bring to a rolling boil until bubbly for several minutes and chicken is cooked through [about 5 minutes].
4. Thicken with cornstarch water. Lastly add in spring onions.
5. Dish up to serve with rice.
   
   
   
   
   

I'm submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours