Stewed Chicken in Claypot

Source: Chef William Han's recipe listed in web http://www.citygas.com.sg/

Serves 4 as part of a shared meal

Ingredients:
Chicken thigh, deboned & deskinned, cut into cubes, 2kg
Chicken stock, 4 ltrs
Red dates, 6pcs
Black fungus, 10 pcs
White pepper corn, crushed, 20g
Shallot, chopped, 2 bulbs
Garlic, chopped, 6 cloves
Dried shrimp, minced, 5g
Chinese mushroom, soaked, 8 pcs
Dried bean curd (= tau pok or 油豆腐 ), quartered, 16 pcs
Dried bean stick (腐竹), 5 pcs
Red fermented beancurd (紅豆腐乳/南乳), smashed, 3 pcs
White fermented beancurd (豆腐乳), smashed, 1 pc

Chinese herbs:
Dried cuttlefish, 2 pcs
Dang Gui (当归), 10g
Bei Qi (北芪), 20g
Dang Shen (党参), 20g (or ~6 pcs)
Wolfberries (枸杞), 30 pcs

Marinade:
Ginger, grated, 1 tbsp
Garlic, grated, 1 tbsp
Five spice powder (五香粉), 2 tbsp
Sugar, powder preferred, to taste
Soy sauce, to taste
Fermented soy bean paste (豆酱), 3 tbsp
Chinese rose wine (or Mei Kuei Lu Chiew 玫瑰露酒), 5 tbsp

Seasoning:
Salt, to taste



Method:
1. Mix all ingredients under Marinade.  Add in chicken and let it rest for 30 mins.

2. Wrap all ingredients under Chinese Herbs in a Muslim cloth.  Place in pot, over medium heat, filled with chicken stock, red dates, black fungus and white pepper corn.

3. Stir fry shallot and garlic.  When slightly brown, add in mince shrimp and fry till aromatic

4. Add in marinated chicken.  When aromatic, add in some chicken stock and mushroom, and allow to simmer for 15 mins over low heat.

5. Add in dried bean curds, dried bean sticks and fermented bean curds.  Allow to simmer over low heat for 15 mins.

6. Season to taste.



Serving:
1. Remove the bag of Chinese herbs before serving.

2. Serve while hot.