Foodie

Wednesday, December 12, 2007

Braised Chicken in Potato Mould


A typical chinese dish and it is only the final treatment of this dish that shows an innovative approach, adding potatoes and baking the chicken. The chicken can be cooked well in advance and the dish finished by preparing the potatoes and bakng the assembled dish in the oven.

Ingredients:

1 whole chicken about 3 lbs, cut in pieces and deboned
Oil for deep frying
12 fresh shitake mushrooms, quartered(if using dried mushrooms - soak in warm water)
10 button mushrooms , halved
2 1/2 inches ginger, sliced
1 1/2 lb large potatoes, peeled and thinly sliced lengthwise
1 tbsp butter


Marinade
2 tbsp light soya sauce
1 tbsp dark soya sauce
tbsp oyster sauce
1 egg, lightly beaten
salt and pepper to taste


Sauce
1 tbsp oil
5 cloves garlic, finely chopped
1 whole star anise
1 stick cinnamon about 1 1/2 inches long
1 tsp five-spice powder
3 tbsp oyster sauce
4 tbsp chinese wine
3 tbsp light soya sauce
1 tbsp dark soya sauce
1 tsp sesame oil
2 tsp sugar
2 cups chicken stock
2 tsp cornstarch, mixed with 2 tbsp water
Method:
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.

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

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.


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.


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.


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

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


Unmould and serve hot.

Serves

8 comments:

tsetse said...

hey lily.i m planning to make char siew from your recipe.but i cannot get garlic powder,can i use the fresh garlic instead?and if can,how many should i use?thanks a lot

Nags said...

the dish looks mouthwatering!

Happy cook said...

It looks so complicated to make. You must have spend a lot of time on it. Looks great

lilyng said...
This comment has been removed by the author.
lilyng said...

tsetse

by all means use fresh garlic and use about 3 - 4 cloves

hoangtam/tt said...

lily! so glad you're back.

lilyng said...

tt

i have always been here but did not find time to post. you know how it is.

how's culinary school? email me about your experience

merry christmas and take care

hoangtam/tt said...

lily,

i'm actually not starting school until jan. 2008.

happy holidays!

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