Chinese Style Claypot Chicken

Ingredients list for Chinese Style Claypot Chicken

• 2 Boneless chicken breasts cut into thick strips
• to taste Salt
• to taste Crushed black peppercorns
• 1 inch Ginger peeled and sliced
• 1 medium Onion
• 2 tablespoons Oil
• 2 Spring onion with greens
• 3-4 Shiitake mushrooms soaked in warm water
• 8-10 Babycorn blanched and cut into thin strips
• 1/4 cup Chinese cabbage roughly chopped
• 2 teaspoons Oyster sauce
• 1 teaspoon Soy sauce
• 2 tablespoons Groundnut oil
• 1/4 cup Chicken stock
• 1 tablespoon Cornstarch
• 5-6 Pak choy

Method

1. Combine chicken, salt and crushed peppercorns in a bowl. Add cornstarch and mix well.
2. Blanch prepared chicken in boiling water for 5-7 minutes.
3. Slice ginger and onion.
4. Heat oil in a non-stick wok, add sliced ginger and onion and sauté for a minute.
5. Slice shiitake mushrooms and spring onion blubs and add to the wok. Add babycorn, Chinese cabbage and mix well. Add blanched chicken, salt, crushed peppercorns, oyster sauce, soy sauce and groundnut oil and mix well. Add chicken stock and mix well.
6. Combine cornstarch and little water in a bowl to make a smooth paste.
7. Add prepared cornstarch slurry to the wok and mix well. Cook till the chicken is done.
8. Blanch pak choy in boiling water for 3-5 minutes.
9. Roughly chop spring onion greens and add to the wok and mix well. Cook for 3-5 minutes.
10. Pour the Chinese style chicken into a clay pot, garnish with blanched pak choy and serve hot.