Clay Pot Chicken and Vegetables

Serves 4


Ingredients:

500g chicken thigh fillets
1 tbsp soy sauce
1 tbsp dry sherry
6 dried Chinese mushrooms
2 small leeks
250g orange sweet potato
2 tbsp peanut oil
5cm piece fresh ginger, shredded
½ cup (125ml) chicken stock
1 tsp sesame oil
3 tsp cornflour


Method:

• Wash the chicken under cold water and pat it dry with paper towels. Cut the chicken into small pieces. Place it in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.


• Cover the mushrooms with hot water and soak for 20 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps into shreds. Wash the leeks thoroughly to remove all grit. Cut the leeks and sweet potato into thin slices.


• Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan, swirling it gently to coat the base and sides. Add half the chicken pieces and stir-fry briefly until seared on all sides. Transfer the chicken to a flameproof clay pot or casserole. Stir-fry the remaining chicken and add it to the clay pot.


• Heat the remaining oil in the wok; add the leek and ginger and stir-fry for 1 minute. Add the mushrooms, remaining marinade, stock and sesame oil and cook for 2 minutes. Transfer to the clay pot with the sweet potato and cook, covered, on the top of the stove over very low heat for about 20 minutes.


• Dissolve the cornflour in a little water and add it to the pot. Cook, stirring, until the mixture boils and thickens. Serve the chicken and vegetables at once with steamed brown or white rice or with noodles.

Nutrition per Serve:
Protein 30g
Fat 10g
Carbohydrate 15g
Dietary Fibre 3g
Cholesterol 85mg
1160 kJ (275cal)