Clay pot Chicken and Vegetables
Ingredients
500g chicken thigh fillets
1 tablespoon soy sauce
1 tablespoon red wine
1 small tin of sliced mushrooms in butter sauce
2 leeks
1 smallish sweet potato
2 tablespoons peanut oil
2 teaspoons grated or crushed ginger
1 cup chicken stock
1 teaspoon sesame oil
3 teaspoons cornflour
2 cups Rice
Method
Cut chicken into bite sized pieces.
Place in a dish with the soy sauce and the red wine, cover and marinate for 30 minutes in the fridge.
Peel sweet potato and slice thinly.
Drain chicken reserving marinade. Slice leeks thinly also.
Combine the ginger and leeks in a bowl.
In a separate bowl combine mushrooms, stock, sesame oil and reserved marinade. Heat half the peanut oil in a wok and stir fry the chicken until mostly cooked.
Transfer to a flameproof clay pot or casserole dish.
Heat the remaining oil in wok and add leek and ginger.
Stir fry for 1 minute.
Add the other bowl of mushrooms, and liquids.
Stir well.
Transfer to the clay pot and add the sweet potato and cook covered on the top of the stove over a very low heat for about 20 minutes or until the potato is cooked.
Cook rice to packet instructions.
Dissolve cornflour with a little water and add to the pot.
Cook stirring until the mixture boils and thickens.
Serve the chicken and vegetables on a bed of rice.
