Garlic Chili Sizzling Chicken Pot 香辣啫啫雞煲
You can use bone-in chicken, boneless chicken or chicken wings.Some additional ingredients that you may want to try adding could be Chinese sausage, pork or chicken liver, black fungus and chestnuts.
Approximate cost (CAD) $14
Ingredients
- 800 g Bone-in chicken (1/2 chicken)
- 5 Shiitake mushrooms
- 1 bulb Garlic
- 1 Large Shallot
or 2 small ones - 2 stalks Chinese leeks or green onions
- 10 g Dried red chilis
- 2 slices Ginger
- 1 tbsp Shaoxing wine
- 1 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tsp Oyster sauce
- ½ tsp Salt
- ½ tsp Sugar
- 3 tbsp Oil
- 200 ml Water
Ingredients for marinade:
- 2 tsp Light soy sauce
- 1 tsp Sugar
- 1 ½ tsp Cornstarch
Instructions
- Marinate chicken with 2 tsp light soy sauce, 1 tsp sugar and 1 ½ tsp cornstarch. Mix well and marinate for 30 minutes
- Peel garlic and leave whole, smashed or roughly chopped. Set aside
- Slice shiitake mushrooms in half and set aside
- Slice shallots and 2 pieces of ginger. Set aside
- Cut Chinese leeks or green onions into 5 cm pieces. Set aside
- Heat wok at medium-high and add 2 tbsp oil
- Add garlic to the wok and stir-fry until golden colour and remove from wok. Leave the oil in the wok
You can also choose to deep-fry the garlic so that after braising, the garlic won’t break apart but you’ll need to use more oil to do this 
- Turn the heat to high and wait until the wok is hot, approx. 200˚C or 400˚F
- Add chicken to the wok and arrange in single layer. Do not move the chicken for 45 seconds or until the chicken starts to brown
- Flip the chicken over and leave for 45 seconds. Then, stir-fry for 20 seconds, turn the heat down to medium-high and remove the chicken from the wok
- Add another tbsp of oil if there is no more oil in the wok
- Add the ginger, shallots and Chinese leeks into the wok. Stir-fry for 1 minute
- Add dried chilis and shiitake mushrooms.
- Add 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, ½ tsp salt and ½ tsp sugar. Stir-fry and mix well
- Add chicken and garlic. Stir-fry and mix well
- Add 200 ml water and mix well
- Once the liquid starts to boil, turn the heat down to medium and cover with lid.
- Start heating an empty clay pot on medium high heat
- Stir the chicken after 3 minutes and cover again for 2 minutes
- Open the lid and stir the chicken. Turn the heat up to high to thicken the sauce for approx. 1 minute or until the sauce is at your desired consistency.
The chicken should be done by this time If your sauce is too runny, you can make a roux with 1-2 tsp cornstarch and 1 tbsp of water - Use a drop of water to test if the clay pot is sizzling hot
- Use a ladle to transfer the chicken over to the clay pot. The sauce should be sizzling. Cover with the clay pot lid
- Serve
Nutrition
Calories: 673kcalCarbohydrates: 10gProtein: 39gFat: 52gSaturated Fat: 11gTrans Fat: 1gCholesterol: 222mgSodium: 1297mgPotassium: 662mgFiber: 2gSugar: 5gVitamin A: 1071IUVitamin C: 2mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!