Serves 4 to 6
Ingredients:
- Cooking Oil, 2 tablespoons
- Minced Garlic, 3 teaspoons
- Minced Ginger, 1 tablespoon
- Chilli Bean Paste, 1 tablespoon
- Dried Chilli, 2 tablespoons (roughly chopped)
- Sichuan Peppercorns, 1 tablespoon
- Spring Onions, 2 stalks (separate green and white parts, chopped)
- Brown Sugar, 1/2 tablespoon
- Chicken Drumlets, 15 (about 750 grams)
- Yam, 250 grams (cut into cube sizes)
- Clear Chicken Broth, 500ml
- Chinese Cooking Wine, 30ml
- Fish Sauce, 1 tablespoon (optional)
- Sesame Oil, 1 tablespoon (optional)
Instructions:
- In a 3.0L Thermos® Shuttle Chef® inner pot, heat cooking oil over low heat. Once heated, add minced garlic, minced ginger, bean paste, chopped dried chillies, Sichuan peppercorns and chopped white parts of the spring onions. Stir fry for about 2 minutes until fragrant.
- When fragrant, add brown sugar, chicken drumlets and yam cubes. Mix well and continue stir fry for about 3 minutes.
- After 3 minutes, add clear chicken broth and Chinese cooking wine, and bring the contents to a rapid boil.
- Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 1 hour.
- Before serving, season with fish sauce, drizzle sesame oil and garnish with chopped green parts of the spring onions. Enjoy!
Notes:
- This recipe is inspired and improvised from www.angsarap.net/2020/11/04/chinese-braised-chicken-with-taro.
- This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
Photos and recipe courtesy of Thermos Singapore team.