This dish, I've done it many many times, it's easy and taste wonderful. Try it and you'll know, all in one claypot, no need to cook one veg dish, one meat dish or even boiling soup. Bcos you can add in more water to make it soupy.... heheheh...sorry pics not clear... hubby said he'll get me a DSLR camera for Christmas...yes, yes... waiting impatiently for it...
Ingredients: 1/2 chicken some muk yi (sliced) 3 inches young ginger (depending on likings, some like it more gingery, so u put more) 2 pips garlic Siew Heng wine (xiao xing wine - they're sold @ wine dept in Jusco) 1 1/2 tbsp oyster sauce sugar and salt
To cook it:
Saute young ginger and garlic in the claypot. Add muk yi and stir fry for a while till aroma flows. Add in chicken. Pour 2 tbsp wine and oyster sauce, 3 tbsp water. Close lid and let it simmer for awhile. Occasionally open the lid and stir the chics so that they don't get stuck at the bottom. When chic is cooked, add a little sugar and salt to taste. Lastly, turn off fire and quickly pour another 1 tbsp wine and close lid. When open lid, the WOW aroma will flow directly to your nose... and that's what made it all worth while preparing and cooking...
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