Chinese chicken hotpot
Oh wow, this one you just have to try, It’s quick to prepare and something really different and impressive. It is reputedly from a very famous Chinese restaurant in Sydney and I can tell you will not dissapoint it’s perfect for winter and the flavor is so unexpected from a hotpot style dish. (4 people)
What you need
1.5kg skinless chicken pieces(bone in)
Maizena (cornflour)
100g black mushrooms
6 thin slices of ginger
3 or 4 spring onions cut into 5cm pieces
1 teaspoon crushed garlic
3/4 cup chicken stock
125ml dry white wine
1 tablespoon soy sauce
The process
Put about 1/2 cup maizena on a plate to coat the chicken.
Heat about 75ml oil in a wok. Coat each chicken piece in Maizena and place them in the oil in 2 batches and fry until golden brown, remove and set aside. Once all the chicken is browned add back to the wok and add the ginger slices, spring onions, garlic and mushrooms and toss around.
Combine the 1/4 cup chicken stock, white wine, soy sauce and 2 teaspoons of maizena together and add to the wok, stir until the sauce begins to thicken and remove from heat.
Pour the whole lot into a casserole dish, add the last 1/2 cup of chicken stock, cover and place in a 180 celsius oven for 30 minutes.
Serve straight out of the oven with rice or noodles.
The sauce is thick and delicious and is sure to become a favorite.
Hi
I want to use Mazina(Corn Starch) as a thinker for my Chilly, Curry and other sauces that I make.
The recipe does not use a thickener and uses Vinegar for preservation purposes. The target market is flea markets and farm stalls.
How will this affect my product quality especially shelf life before and after opening.
Thanks
Regards
Hi there Petrus, I am not sure about the shelf life, perhaps there is a food technologist that can help here? Anyone?
http://www.verjuice.co.za they also have a list of disributors on the site
Please can I have a nice butternut soup
receipe
Hi Divvy, here is a great one
https://cookbook.co.za/soup-recipes/nigellas-butternut-and-sweet-potato-soup/
There is another one that you will find in the soup section
https://cookbook.co.za/category/soup-recipes/
Cheers G
HI CAN U PLEASE SEND ME PASTA SALAD RECEIP CAUSE IM ADDICTED DO IT.
Hi Modiegi, there are quite a few pasta salad recipes, here is 1
https://cookbook.co.za/chicken-recipes/quick-chicken-pasta-salad/
Page through the pasta recipes here
https://cookbook.co.za/category/pasta-recipes/
or search for pasta salad using the search on the right.
Cheers G
Hi Graham, just gotta say this was a winner too! the flavour is awesome and quite delicate, definately got the chinese influence, i did it with both the wine and verjuice (i dont drink wine personally, sulphur alergy)and even thought the alcohol cooks off, i prefered the verjuice, its a pity, its an awesome product,has a much rounder flavour and better shelf life. Thanks again
will definately use this in the shop!
Thanks for the feedback Althea, I will try verjuice next time. I’m just loving your feedback, thanks again. I am a wine lover and feel for you… our wines are among the best in the world! Cheers for now G
could verjuice work do you think?
Yes definitely, most don’t know what it is..
so?………c’mon…. share please!
what IS verjuice….. 🙂
Hi there suzanne, it’s basically non alcoholic wine that has not been fermented but you can read about it here. It’s available at Woolies.
http://www.verjuice.co.za/origins_what.htm
Hi Graham, please can you rcommend a substitute for the wine? i have a few halaal customers in the shop.
Hi Althea, the acidity in the wine is quite important to this recipe so you could substitute the wine mixing up another 1/2 cup chicken stock with a tablespoon of white vinegar and that should do it.