# Garlic Chili Sizzling Chicken Pot 香辣啫啫雞煲

Cuisine: chinese · Time: 50 minutes · Servings: 3

## 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
- 2 tsp Light soy sauce
- 1 tsp Sugar
- 1 ½ tsp Cornstarch

## Steps

1. Marinate chicken with 2 tsp light soy sauce, 1 tsp sugar and 1 ½ tsp cornstarch.  Mix well and marinate for 30 minutes
2. Peel garlic and leave whole, smashed or roughly chopped.  Set aside
3. Slice shiitake mushrooms in half and set aside
4. Slice shallots and 2 pieces of ginger.  Set aside
5. Cut Chinese leeks or green onions into 5 cm pieces.  Set aside
6. Heat wok at medium-high and add 2 tbsp oil
7. 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
8. Turn the heat to high and wait until the wok is hot, approx. 200˚C or 400˚F
9. 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
10. 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
11. Add another tbsp of oil if there is no more oil in the wok
12. Add the ginger, shallots and Chinese leeks into the wok. Stir-fry for 1 minute
13. Add dried chilis and shiitake mushrooms.
14. 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
15. Add chicken and garlic.  Stir-fry and mix well
16. Add 200 ml water and mix well
17. Once the liquid starts to boil, turn the heat down to medium and cover with lid.
18. Start heating an empty clay pot on medium high heat
19. Stir the chicken after 3 minutes and cover again for 2 minutes
20. 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
21. Use a drop of water to test if the clay pot is sizzling hot
22. Use a ladle to transfer the chicken over to the clay pot.  The sauce should be sizzling.  Cover with the clay pot lid
23. Serve

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Source: auntieemily — https://auntieemily.com/garlic-chili-sizzling-chicken-pot/
Page: https://findfood.fun/vi/recipes/7349
Language: en (requested translation unavailable)