Friday 27 July 2007


This is the quickest one pot meal I know how to make. It takes about 25 minutes to make in total (including prep) and is a favourite with kids. I have even made it with frozen chicken (threw the whole chunk into the pot) and it works too! You just add about 5 minutes to the cooking time! You can vary the proportions of chicken to veggies any way you want and it still turns out. If you turn on the rice cooker while the chicken's cooking on the stove, it'll be ready when the chicken's done.

12 chicken wings
3-4 carrots, sliced
1 large yellow onion, cut into eighths (huge chunks)
2 T Oyster Sauce (Lee Kum Kee Brand--with the picture of the little boy and his mom on a boat--no substitutions or this recipe won't taste right!)
1/2 t sesame oil
1 T shaoxing wine
1/4 cup water

Dump everything into a pot in any order you want. Cover with a lid. Bring to a boil; lower heat and simmer, covered, for 15-20 minutes.

If you want a thicker sauce, you can add a cornstarch slurry (1T cornstarch & 2T cold water, mixed well) to the pot near the end when the chicken is done and bring to a boil to thicken the sauce.

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