Stewed Chicken with Carrots 淮山焖鸡

Always adore Stew.
Gota buy taijin later, go for clay pot at the moment. :)



Original recipe: Stewed Chicken with Huai Shan
from 土埚厨师，养生菜飘香 Tanyu Claypot Chef recipe book, healthy & Nutritional cooking book

I replace Huai Shan with radish, as Huai Shan's not alway available.

Ingredients:
Chicken 1 (cut into pieces) 鸡~ 1只
Carrot 1 (peeled & sliced) 红萝卜~ 1 条（去皮切块）
Ginger 50gm (Shredded) 姜 ~ 50克 （切丝）
Fresh Huai Shan 200 gm( peeled & sliced)/ radish 鲜淮山 ~ 200克 （去皮切块）
Optional: Dried mushroom ( 3-4 pieces, soaked and rinse, halved if prefered) 冬菇 3-4粒（切片）
oil 2 tablespoons 油 ~ 2 汤匙
water 150ml 水 ~ 150 毫升


Marinade: Shao Xing Wine 2 teaspoons, Soya Sauce 3 tablespoons
腌料：绍兴酒 ~ 2 汤匙， 酱油 ~ 3 汤匙

Corn flour solution: 1 tablespoon, water 2 tablespoons
献料：薯粉 ~ 1 汤匙， 水 ~ 2 汤匙

Method
Marinate the chicken for 30 mins. Fry shredded ginger in Tanyu casserole with a little oil till fragrant.
Add carrot, fresh huai shan / carrots/ radish and chicken and stir fry.
Add water and stew for 30 mins, pouring in the corn flour solution at the end.

做法：先将鸡用腌料腌30分钟。 用 Tan yu 炒锅将姜丝加油爆香， 加入红萝卜，鲜淮山和鸡肉略炒后加水。
焖约30分钟后勾芡便可上桌。