Wednesday, October 30, 2019


This is a lovely claypot dish but prepared it in a non stick pan.  It is awesome, very aromatic with the Dong Quai, tasty, delicious with the seasoning ingredients.

This should be a great dish for confinement ladies or anybody who wish to 'energise' the body.
Not that difficult but the result is satisfactory.  Serve with rice with the thick gravy, makes a wonderful main dish.

[serves 3]
3 deboned chicken thighs - cut bite size pieces, fats removed with skin intact 
5 slices Dong Guai
50 ml Shaoxing wine
1 tbsp wolfberries
10 slices ginger
1 tbsp sesame seed oil
1 tsp each light soy sauce and oyster sauce
1/4 tsp brown sugar
100 ml water
1 tbsp sesame seed oil
2 tbsp light soy sauce
some pepper to taste
1 tsp tapioca flour

  1. Marinate chicken pieces with marinate for at least 20-30 minutes.
  2. Heat up sesame oil in a non stick pan, saute ginger until aromatic and slightly at the edges.
  3. Add in chicken, stir fry to mix well for a minute or more.
  4. Add in dong quai, wine and seasoning.  Stir fry to mix well.  Add in water, cover to simmer for about 5 minutes or until chicken is cooked and tender.
  5. Remove lid, add in wolfberries.  Stir well.
  6. Dish up to serve.  If using claypot, serve right away.

No comments:

Nuffnang Ads

Blog Archive