Clay Pot Chicken And Vegetables

1. 1

   Wash chicken under cold water. Pat dry with absorbent paper.

2. 2

   Cut into small pieces. Place in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.

3. 3

   Soak mushrooms in hot water to cover for 30 minutes. Drain, squeeze to remove excess liquid. Remove stems and chop caps into shreds.

4. 4

   Wash leeks thoroughly to remove all grit; cut leeks and sweet potato/carrot into thin slices.

5. 5

   Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan.

6. 6

   Carefully add half the chicken pieces and stirfry briefly until seared on all sides. Transfer to a flameproof clay pot or casserole dish; stirfry the remaining chicken and add to the clay pot.

7. 7

   Heat remaining oil in wok, add leek and ginger, stirfry for 1 minute. Add mushrooms, the remaining marinade, stock and sesame oil.

8. 8

   Transfer to the clay pot, add sweet potato/carrot and cook, covered, on the top of the stove over a very low heat for about 20 minutes (I cooked in the oven 160 degrees celcius for 20 minutes).

9. 9

   Dissolve cornflour with a little water and add to the pot. Cook, stirring, until the mixture boils and thickens.

10. 10

    Serve the chicken and vegetables at once with rice or noodles.

* Per serving · 4 servings · Values may vary.