
Golden Chef Auspicious Fortune Pot Chicken Stew
Level
moderate
Cooking
40 min
Preparation
40 min
Ingredients
Servings
Golden Chef Auspicious Fortune Pot | 1 can |
Fresh Spring Chicken 800g – 900g | 1 |
Australian Lettuce | 400 g |
Potato starch optional | 2 tbsp |
Coriander for garnish | |
FOR CHICKEN MARINADE | |
Golden Chef Premium Light Soya Sauce | 1 tbsp |
Golden Chef Premium Dark Soya Sauce | 1 tsp |
Chinese Wine | 1 tbsp |
Spring Onion, washed and halved | 2 stalks |
Ginger juice | 10 ml |
FOR STOCK SEASONING | |
Chicken stock | 300 ml |
Golden Chef Premium Oyster sauce with Dried Scallop | 2 tbsp |
Golden Chef Premium Dark Soya Sauce | 1 tbsp |
Sugar | 2 tsp |
Chicken concentrate sauce | 1 tbsp |
Chinese yellow wine | 1 tbsp |
How to cook
Step 1
- Separate the soup and ingredients from the Golden Chef Auspicious Fortune Pot can.
Step 2
- 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.
Step 3
- Marinate the chicken in a large bowl. Chill the chicken for 20 – 30 minutes.
Step 4
- Heat up a pan over medium-high heat and fry 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.
Step 5
- Rinse the pan-fried chicken with water to get rid of the excess oil.
Step 6
- 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.
Step 7
- 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.
Step 8
- 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.
Step 9
- Once the chicken is soft and tender, dish up and place the chicken on the centre of the lettuce.
Step 10
- Thicken the sauce with potato starch if it is too dilute. Pour the sauce and ingredients over the cooked chicken.
Step 11
- Garnish with coriander. Ready to serve!
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