Monday 5 June 2006

Braised Yam & Chestnut With Chicken

I love cooking One-Pot Dish... which means I only need to wash one POT after meal...... Today's Dinner will be "Braised Yam & Chestnut With Chicken". It's a very simple dish which consists both meat and vegetables.

Most of all, it had some soup base or sauce that can be drizzle on top of hot rice. You can add, exchange or remove any ingredients that is not in favour to you, because cooking is actually a great way to experiment with whatever ingredients that you prefer. For eg: You may prefer chicken wings instead of drumsticks then just used chicken wings for this dish......

2 Chicken Drumstick, cut into pieces
8-10 Fresh Chestnuts
1/2 Portion Of Yam
4-6 Fresh Mushroom
3 Stalks Of Spring Onion, cut into sections
2 Slices Of Ginger
4 Red Dates
1 Teaspoon Gou Qizi
1- 1.5 Cup Water

1 Tablespoon Oyster Sauce
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sesame Oil
1/2 Teaspoon Cooking Wine
Some Cornflour Water

1. Wash the chicken drumstick, trim and cut into bite pieces.
2. Marinate the chicken with some soy sauce, cornflour, sesame oil and cooking wine, set aside in the fridge for at least 30 minutes or more.
3. Bring the fresh chestnut to boil in a small saucepan with some water for about 5-8 minutes, drained then remove the outer skin and set aside.
4. Peel the Yam, and use a melon scoop to dig up some Yam balls or you can just cut it into 2" cubes.
5. Deep-fry the Yam in hot oil for about 2 minutes, drained and set aside.
6. Preheat a claypot of pan with some oil, statue the ginger and spring onion until fragrant then add in the chicken pieces, red dates and gou qizi.
7. Stir-fry until chicken is slightly brown then add in Mushroom and chestnut. Stir for a while then pour in the water and all the seasoning, except cornflour mixture.
8. Bring to boil then simmer under low heat for 10 minutes then add in the fried yam pieces and continue to simmer for another 5 minutes or until the chestnut is soft.
9. Add in the cornflour mixture to thicken the sauce then add in some extra spring onion and serve. Posted by Picasa

No comments:

Post a Comment

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Ellena (Cuisine Paradise)