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Add a photoAn easy and delicious dish, perfect as the main dish for a simple family Chinese dinner.
Ingredientes
- 2 whole chicken legs, skinned and cut to pieces
- 1 can button mushroom, cut into half
- 2 Chinese sausages, remove casing and slice to thick slices diagonally
- 1 Chinese sausages, leave whole
- 6 garlic cloves, remove skin, leave whole
- 6 shallots, remove skin, leave whole
- 1 cup hot water
- Seasoning :
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- dash of pepper
- 2 stalks spring onions, cut to 2-3" lengths
Direcciones
- Heat about 1 teaspoon of oil in wok or saucepan over very low heat. Add in one whole Chinese sausage, stir for a couple of minutes until cooked and casing is blistered. Remove from heat and keep aside. When cool enough to handle, discard casing and slice the sausage thinly at a diagonal. Place in small bowl, keep covered and put aside.
- Heat up 2 tablespoons oil in claypot, saute garlic and shallots until fragrant. Add in chicken pieces and stir for a few minutes until chicken turns white.
- Add in the uncooked sliced Chinese sausages, button mushrooms, hot water and seasoning. Stir to combine. Bring to a boil. Cover claypot, reduce heat to low and continue to braise over low heat for about 20 minutes, stirring two or three times in between. Adjust seasonings to taste.
- Turn off heat when chicken is cooked and tender, stir in the spring onions. Just before serving, garnish with more spring onions and top with the sliced sausages from no. 1 above.
- Serve immediately with white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 105 | |
| Calories from Fat 51 | 49% |
| Total Fat 5.64g | 7% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.04g | |
| Cholesterol 31mg | 10% |
| Sodium 833mg | 35% |
| Potassium 139mg | 4% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.41g | 0% |
| Protein 7.93g | 13% |
