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  • Claypot Chicken with Chinese Sausage

    1 vote
    Claypot Chicken with Chinese Sausage
    Prep: 15 min Cook: 30 min Servings: 4
    by kitchen flavours
    25 recipes
    >
    An easy and delicious dish, perfect as the main dish for a simple family Chinese dinner.

    Ingredients

    • 2 whole chicken legs, skinned and cut to pieces
    • 1 can button mushroom, cut into half
    • 2 Chinese sausages, remove casing and slice to thick slices diagonally
    • 1 Chinese sausages, leave whole
    • 6 garlic cloves, remove skin, leave whole
    • 6 shallots, remove skin, leave whole
    • 1 cup hot water
    • Seasoning :
    • 2 tbsp light soy sauce
    • 2 tbsp Shaoxing wine
    • 1 tsp sesame oil
    • 1 tbsp oyster sauce
    • 1 tbsp dark soy sauce
    • dash of pepper
    • 2 stalks spring onions, cut to 2-3" lengths

    Directions

    1. Heat about 1 teaspoon of oil in wok or saucepan over very low heat. Add in one whole Chinese sausage, stir for a couple of minutes until cooked and casing is blistered. Remove from heat and keep aside. When cool enough to handle, discard casing and slice the sausage thinly at a diagonal. Place in small bowl, keep covered and put aside.
    2. Heat up 2 tablespoons oil in claypot, saute garlic and shallots until fragrant. Add in chicken pieces and stir for a few minutes until chicken turns white.
    3. Add in the uncooked sliced Chinese sausages, button mushrooms, hot water and seasoning. Stir to combine. Bring to a boil. Cover claypot, reduce heat to low and continue to braise over low heat for about 20 minutes, stirring two or three times in between. Adjust seasonings to taste.
    4. Turn off heat when chicken is cooked and tender, stir in the spring onions. Just before serving, garnish with more spring onions and top with the sliced sausages from no. 1 above.
    5. Serve immediately with white rice.

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