Prep: 20 mins + 30 mins marinating time. Cooking: 35 mins. Serves 4.
- 1 lb 2 oz boneless skinless chicken thighs
- 1 tbs soy sauce
- 1 tbs dry sherry
- 6 dried Chinese mushrooms
- 2 tbs peanut oil
- 2 small leeks, white parts only, sliced
- 2″ piece ginger, finely grated
- 1/2 cup chicken stock
- 1 tsp sesame oil
- 9 oz orange sweet potato, halved lengthwise and sliced
- 3 tsp cornstarch
Cut the chicken into small pieces and place in a bowl with soy sauce and sherry. Cover and and refrigerate for at least 30 minutes.
Meanwhile, soak mushrooms in hot water for 20 minutes. Drain, then squeeze to remove any excess liquid. Discard stems, and chop caps finely.
Drain chicken, reserving marinade.
Heat half peanut oil in a wok, swirling to coat base and side. Add half the chicken pieces and stir-fry briefly until seared on all sides. Transfer chicken to a flameproof clay pot and stir-fry remaining chicken, then add to pot.
Heat remaining oil in the wokand add leeks and ginger. Stir-fry for 1 minute, then add mushroom, reserved marinade, stock, and sesame oil. Cook for 2 minutes, then transfer to pot with chicken andadd sweet potato as well. Cook, covered, over low heatfor 20 minutes or until potato is tender.
Mix cornstarch and 1 tablespoon water and add to the pot. Cook, stirring over high heat, until mixture boils and thickens. Serve immediately with steamed rice, if so desired.How visitors found this Filipino Recipe:
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