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Braised Chicken in Potato Mould

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    Source: lilyng2000.blogspot.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 whole chicken about 3 lbs, cut in pieces and deboned

    2. Oil for deep frying

    3. 12 fresh shitake mushrooms, quartered(if using dried mushrooms - soak in warm water)

    4. 10 button mushrooms , halved

    5. 2 1/2 inches ginger, sliced

    6. 1 1/2 lb large potatoes, peeled and thinly sliced lengthwise

    7. 1 tbsp butter

    8. Marinade

    9. 2 tbsp light soya sauce

    10. tbsp oyster sauce

    11. 1 egg, lightly beaten

    12. salt and pepper to taste

    13. Sauce

    14. 1 tbsp oil

    15. 5 cloves garlic, finely chopped

    16. 1 whole star anise

    17. 1 stick cinnamon about 1 1/2 inches long

    18. 1 tsp five-spice powder

    19. 3 tbsp oyster sauce

    20. 4 tbsp chinese wine

    21. 3 tbsp light soya sauce

    22. 1 tbsp dark soya sauce

    23. 1 tsp sesame oil

    24. 2 tsp sugar

    25. 2 cups chicken stock

    26. 2 tsp cornstarch, mixed with

    27. 2 tbsp water

    Instructions Jump to Ingredients ↑

    1. Combine the marinade ingredients, mix with the chicken and set asde to arinate for 10 minutes. Pat the chicken dry and deep fry in very hot oil until half cooked.

    2. To prepare the sauce, heat 1 tbsp oil in a saucepan and stir fry the garlic, star anise and cinnamon stick for 1 minute.

    3. Add the deep-fried chicken, both types of mushrooms and ginger. Stir fry for 3 minutes, then add remaining sauce ingredients, except for the cornstarch mixture.

    4. Simer for about 2 minutes and season to taste, then add the blended cornstarch. When the sauce thickens a little, remove from heat and set aside to cool.

    5. Pan fry the thinly sliced potatoes with butter and oil until half cooked. Line an oven-prrof bowl with the half-cooked potatoes, making sure they overlap.

    6. Fill with the cooked chicken mixture and cover with remaining potatoes.

    7. Bake in a hot 400f oven for about 5 - 7 minutes.

    8. Unmould and serve hot.

    9. Serves Read More...

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