Saturday, 15 July 2017

Claypot Chicken Stew 沙煲鸡

*in collaboration with Dancing Chef (for Hainanese Chicken Rice Paste)

The client gave us a challenge this time. I was given the Dancing Chef Hainanese Chicken Rice Paste and Laksa Paste but was asked not to cook chicken rice and laksa. The challenge was to create other dishes using the pastes. Since it has been raining these few days, I thought it would be timely to cook a pot of comforting and warming claypot chicken stew using the Hainanese Chicken Rice Paste. This Claypot Chicken Stew 沙煲鸡 is a very easy-to-cook dish. Just add any vegetables and ingredients of your choice and you could whip up a balanced one-pot dish to go with steamed rice.

On its own, the Dancing Chef pastes are actually flavourful enough to be used without other spices and aromatics. For this Claypot Chicken Stew 沙煲鸡, I added a handful of aromatics (such as ginger, garlic, lemon grass and onions) for texture and layering purpose. 

Dancing Chef's Promotion 
From 1 July to 31 August 2017, purchase three packets of Dancing Chef™ pastes at just S$7.45 (UP: S$2.85/packet). Exclusively available at NTUC Fair Price supermarkets.

Ingredients (enough for 4 pax with rice) :
  • 3 large pieces of fresh boneless chicken thigh meat (washed & drained)(chopped to chunks)
  • 1 packet Dancing Chef Hainanese Chicken Rice Paste (100 gm)
  • 12 pcs dried mushrooms (pre-soaked)
  • 1 carrot (thinly sliced)
  • 200-250 gm napa cabbage (soaked and chopped to smaller pieces)
  • 1 pc lemon grass (pressed and cut into 4 pcs)
  • 1 pc medium sized onion (julienned)
  • 4 cloves garlic (thinly sliced)
  • 1 pc red chili (sliced)
  • 1 stalk coriander for garnishing (chopped)
  • 1/2 tsp salt (chicken marinade)
  • 1/2 tsp sesame oil (chicken marinade)
  • 1 tbsp sugar (or to taste)
  • 1 tbsp cooking oil
  • 500 ml water

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Marinade chicken pieces with salt and sesame oil. Set aside for 30 minutes.
  2. Heat cooking oil in frying pan. Pan fry/brown chicken pieces till about 60% cooked. 
  3. Remove chicken pieces from frying pan and set aside.
  4. Spoon a little chicken fats & oil from frying pan to claypot.  
  5. Heat claypot in medium heat.
  6. Toss onions, lemon grass, ginger, garlic, coriander root into claypot and stir fry till aromatic.
  7. Add 1/2 packet of Dancing Chef Hainanese Chicken Rice Paste into claypot and give it a quick stir fry.
  8. Fold in mushrooms, napa cabbage and carrots to stir fry.
  9. Fold in chicken pieces and the other half packet of Dancing Chef Hainanese Chicken Rice Paste to stir fry till all ingredients in claypot are evenly coated with aromatic paste. 
  10. Add 500 ml water and red cut chili slices to claypot and bring to boil.
  11. Adjust to low heat, cover claypot lid and allow to simmer for 15 to 20 minutes (subject to pot size).
  12. Add sugar to taste.
  13. Turn off heat, cover lid for 5 minutes. Skim off any fats or scums before garnish and serve.
  14. Garnish with coriander and serve whilst hot with rice. 

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