Golden Chef Auspicious Fortune Pot Chicken Stew

Name: Golden Chef Auspicious Fortune Pot Chicken Stew
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 can Auspicious Fortune Pot; 1 Fresh Spring Chicken; 400 g Lettuce; Coriander; 2 Tbsp Potato Starch; 10 ml Ginger; 2 stalks Spring Onion; 1 Tbsp Chinese Wine; 1 Tbsp Light Soya Sauce; 1 tsp Dark Soya Sauce; 1 Tbsp Chinese Yellow Wine; 300 ml Chicken Stock; 1 Tbsp Concentrated Chicken Stock; 2 Tbsp Oyster Sauce; 1 Tbsp Dark Soya Sauce; 2 tsp Sugar

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Level

moderate

Cooking

40 min

Preparation

40 min

Ingredients

Servings

Auspicious Fortune Pot	1 can
Fresh Spring Chicken 800g – 900g	1
Lettuce	400 g
Coriander for garnish
Potato Starch optional	2 tbsp
For Chicken Marinade
Ginger juice	10 ml
Spring Onion washed and halved	2 stalks
Chinese Wine	1 tbsp
Light Soya Sauce	1 tbsp
Dark Soya Sauce	1 tsp
For Stock Seasoning
Chinese Yellow Wine	1 tbsp
Chicken Stock	300 ml
Concentrated Chicken Stock	1 tbsp
Oyster Sauce	2 tbsp
Dark Soya Sauce	1 tbsp
Sugar	2 tsp

How to cook

Prepare fortune pot & chicken

Separate the soup and ingredients from the Auspicious Fortune Pot can.
Wash the spring chicken and pat dry. Discard fat and innards.
Butterfly the back of the chicken; use the back of your knife to break the leg bone but do not remove these bones.
Marinate the chicken in a large bowl and chill it for 20-30 minutes.

Start cooking

Heat up a pan over medium-high heat and fry the chicken with the skin facing down.
Sear until golden brown for a few minutes before turning it to fry the other side of the chicken.
Rinse the pan-fried chicken with water to get rid of the excess oil.
Pre-heat your wok, add the soup from the fortune pot, chicken stock and stock seasoning to boil.
Add the fried chicken and the remaining ingredients from the fortune pot. Let it braise over medium-low heat.
Keep on turning the chicken in order to braise evenly.
After 30 mins, check if the chicken is evenly cooked and if the sauce has reduced but not dried.
Heat up a pot of boiling water to blanch the lettuce while the chicken is cooking. Drain and put in a deep serving plate or large bowl. Set aside.
Once the chicken is soft and tender, dish up and place the chicken in the centre of the lettuce.
Thicken the sauce with potato starch if it is too dilute. Pour the sauce and ingredients over the cooked chicken.
Garnish with coriander. Ready to serve!