Claypot Chicken With MAGGI® Imperial Oyster Sauce
A delicious and simple one-pot meal, the claypot chicken is a perfect dish to be served to the family this coming Chinese New Year.
Good to Know
Make this dish healthier by adding more vegetables and substituting chicken thighs with chicken breast.
|1.5 kg||chicken thigh, skinless and cut into pieces|
|2 teaspoon||sesame oil|
|½ tablespoon||MAGGI® Oyster Sauce|
|1 tablespoon||corn flour, diluted in 2 tablespoons for thickening|
|1 tablespoon||cooking oil|
|1 tablespoon||chopped garlic|
|1 stalk||spring onion, cut into 5 cm length|
|1||onion, peeled and cut into wedges|
|5||black mushrooms, soaked in water, cut into half|
|1||carrot, peeled and sliced|
|2||red chilli, seeded and cut into slices|
- Soak up the chicken in the marinade. Let it marinate for 2 hours or overnight.
- Heat 1 tablespoon oil. Sauté ginger, garlic, spring onion, onion and mushrooms until fragrant. Add in chicken and stir well.
- Add in seasoning, carrots and red chillies and bring the ingredients to a boil until the chicken is thoroughly cooked. Add in corn flour to thicken the gravy.
- Transfer the chicken into a heat proof casserole/claypot and bring it to a boil again. Serve hot.
Energy 212 kcal