Recipe by Heydarl
This is a fairly quick casserole dish with little fussing. Can be made cooked 1-2 days ahead or will freeze for up to 1 month with sweet potato/carrot omitted (steam/boil separately when dish is reheating). From Family Circle Chinese & Asian cookbook.
- 500 g chicken thigh fillets
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 6 dried Chinese mushrooms
- 2 small leeks
- 250 g orange sweet potatoes or 1 carrot
- 2 tablespoons peanut oil
- 5 cm piece gingerroot, shredded
- 1⁄2 cup chicken stock, preferably homemade
- 1 teaspoon sesame oil
- 3 teaspoons cornflour
Directions See How It's Made
- Wash chicken under cold water. Pat dry with absorbent paper.
- Cut into small pieces. Place in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.
- Soak mushrooms in hot water to cover for 30 minutes. Drain, squeeze to remove excess liquid. Remove stems and chop caps into shreds.
- Wash leeks thoroughly to remove all grit; cut leeks and sweet potato/carrot into thin slices.
- Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan.
- Carefully add half the chicken pieces and stirfry briefly until seared on all sides. Transfer to a flameproof clay pot or casserole dish; stirfry the remaining chicken and add to the clay pot.
- Heat remaining oil in wok, add leek and ginger, stirfry for 1 minute. Add mushrooms, the remaining marinade, stock and sesame oil.
- Transfer to the clay pot, add sweet potato/carrot and cook, covered, on the top of the stove over a very low heat for about 20 minutes (I cooked in the oven 160 degrees celcius for 20 minutes).
- Dissolve cornflour with a little water and add to the pot. Cook, stirring, until the mixture boils and thickens.
- Serve the chicken and vegetables at once with rice or noodles.