Tera Cotta Recipe for Clay Pot

  • Yield 1 servings

Ingredients

6 pieces dried black mushrooms
4 pieces chicken thighs, cut in half crosswise
1/2 box Cornstarch for dry-coating
1/2 small Sauce
1 piece cup chicken broth

Instructions

How to prepare:

Cut off and discard stems and slice caps in half.
Set aside.
Lightly coat chicken thighs with cornstarch.
Set aside.
Combine sauce ingredients in a small bowl and stir, mashing the bean curd with the back of a spoon.
Set aside.
Cooking Place a clay pot over low heat; gradually increase heat to medium-high.
Add oil, swirling to coat surface.
Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
Add chicken and cook for 5 minutes on each side or until browned.
Add mushrooms, sausages, green onions, bamboo shoots, and sauce.
Reduce heat to medium-low.
Cover and simmer, stirring occasionally, for 20 minutes or until meat near thigh bone is no longer pink when pierced.
Add cornstarch solution; cook, stirring, until sauce boils and thickens.
Garnish with green onion slivers.

Source: YourSmartKitchen.com

Cut off and discard stems and slice caps in half.
Set aside.
Lightly coat chicken thighs with cornstarch.
Set aside.
Combine sauce ingredients in a small bowl and stir, mashing the bean curd with the back of a spoon.
Set aside.
Cooking Place a clay pot over low heat; gradually increase heat to medium-high.
Add oil, swirling to coat surface.
Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
Add chicken and cook for 5 minutes on each side or until browned.
Add mushrooms, sausages, green onions, bamboo shoots, and sauce.
Reduce heat to medium-low.
Cover and simmer, stirring occasionally, for 20 minutes or until meat near thigh bone is no longer pink when pierced.
Add cornstarch solution; cook, stirring, until sauce boils and thickens.
Garnish with green onion slivers.

Source: http://www.YourSmartKitchen.com

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