"Claypot" Chicken

our take on this chinese claypot chicken stars chilli and cinnamon and is made in a wok for easy midweek dining

The ingredient of Claypot Chicken

• 1 tablespoon cornflour
• 2 tablespoons gluten free soy sauce
• 60ml 1 4 cup dry sherry
• 600g chicken thigh fillets excess fat trimmed cut into 3cm pieces
• 60ml 1 4 cup peanut oil
• 3 garlic cloves thinly sliced lengthways
• 1 tablespoon finely grated fresh ginger
• 1 red capsicum seeded thinly sliced
• 250ml 1 cup massel chicken style liquid stock
• 1 cinnamon stick
• 1 2 teaspoon sesame oil
• 1 long fresh red chilli thinly sliced
• steamed sunrice white medium grain rice to serve

The Instruction of claypot chicken

• combine cornflour half the soy sauce and 1 tablespoon sherry in a bowl add chicken and turn to coat heat half the peanut oil in a wok over high heat until just smoking cook half the chicken for 2 minutes or until golden transfer to a plate lined with paper towel repeat with remaining peanut oil and chicken
• drain peanut oil from the wok reserving 1 tablespoon heat reserved oil in the wok over high heat stir fry garlic and ginger for 30 seconds or until aromatic add capsicum and stir fry for 3 minutes or until tender add chicken stock cinnamon and remaining soy sauce and sherry reduce heat to medium simmer stirring occasionally for 12 minutes or until the chicken is cooked through and the sauce is reduced drizzle over the sesame oil top with chilli and serve with rice

Nutritions of Claypot Chicken

calories: 348 462 calories
calories: 22 grams fat
calories: 5 grams saturated fat
calories: 4 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 29 grams protein
calories: 118 milligrams cholesterol
calories: 1040 44 milligrams sodium
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calories: nutritioninformation