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Hot Chili Chicken In Clay Pot Recipe
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Category : poultry |
Style : clay pot cooking | Serves : 4 - 6 |
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A
tantalizing mixture of lemon grass and ginger ignites the flavoring for this
chicken dish. The ingredients are gently simmered in a clay pot to achieve the
effect.
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Ingredients |
| 3 of each |
Chicken thighs and drumsticks |
| 50 g |
Raw peanut |
| 1 clove |
Garlic, crushed |
| 1 piece |
Small red chili, seeded and finely chopped |
| 2 stalks |
Spring onions, shredded |
| 2 cm |
Fresh root ginger, peeled and finely chopped |
| 5 cm |
Lemongrass stalk, shredded |
| 150 ml |
Chicken stock |
| 2 tbsp |
Fresh mint, chopped (garnish) |
| 1 tbsp |
Cooking oil |
| 1 tbsp |
Fish sauce |
| 2 tsp |
Sugar |
| 1/2 tsp |
Salt |
| - |
Juice of half lemon |
| - |
Rind of 1 mandarin orange, shredded |
| - |
Rice and noodles for accompaniment |
Method :
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Prepare the chicken by using the heel of the
cleaver and chop through the narrow end of the drumsticks to remove the jointed parts, then
remove the skin.
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Prepare the peanuts for the topping.
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In a large clay pot, heat the cooking oil, then
add in the chicken, garlic, ginger, chili and lemongrass and cook for approx. 3 - 4 minutes.
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Add in the chicken stock, fish sauce, sugar,
salt and lemon juice.
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Lower the heat, cover and allow to simmer for
approx. 30 - 40 minutes.
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Serve the chicken, with a handsome sprinkling of
the roasted peanuts, shredded spring onion and rind of the mandarin orange.
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Garnish with the chopped mint with rice of rice
noodles to accompany.
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