spicy dried chilli claypot chicken 宫保鸡
aromatics for claypot chicken 宫保鸡
i aimed to produce 宫保鸡 using 1/2 chicken to replace frogs – trying to replicate G7 sinma claypot 宫保田鸡…
sauce not too bad but not quite close to G7 sinma..maybe experiment more..my chicken always done quite perfect texture, tender and moist…
Recipe
soak 12 dry chilli in boiling water. remove seeds and drain. fry chopped shallots and garlic in oil. add dry chilli, sliced red onions, cut leeks (white part), cut scallions (white part).
mix 2tbsp oyster sauce, 2tbsp chinese huadiao wine, 1tsp sesame oil, 1 tbsp black vinegar, 1 tbsp corn flour in 200ml intense chicken stock and add to wok. salt to taste.
simmer broth to require thickness, add wing parts and cook 2 mins. adddeboned cut pieces from 1/2 chicken and cook for another 8mins.
it was a nice tasty dish with chicken stock and vegetable sweetness and glueyness for G7 sinma though taste not exactly same. chicken as always, tender and moist and not overcook, and that is the key.
c.h.e.f andy
