The weather is definitely turning for the worse as winter sets upon us and we think a casserole is a perfect dish on a cold and wet day as today. So building on the success of our previous ethnic flavoured casserole experiments, this is our homage to Chinese cuisine. We are happy with how it has turned our and are busy concocting our next casserole which is likely to be inspired by Italian flavours and ingredients – stay tuned…
What do I need to make it?
- 500 gms boneless chicken thighs (6-8 pieces)
- 1 medium onion sliced
- 1 medium leek sliced
- 1 stick of celery sliced
- 5 cloves of garlic chopped
- 1 ” piece o ginger peeled and chopped
- 1 carrot roughly chopped
- 1 pak choi – cut leaves in half
- 6-8 button mushrooms halved
- 4 baby corn cut into bite size pieces
- 6-8 mangetout
- 4 tsp Chinese 5 spice powder
- 2 chicken stock cubes
- 2 tsp chilli oil (Chinese type with crushed red chilli)
- 2 tbsp vegetable oil
- 1/2 tsp garlic salt
- 2 tbsp Shaohsin wine
- 1 tbsp spiced black rice vinegar
- 1 tbsp tamari soy sauce (gluten free variety)
- 1 tbsp cornflour
- Few sprigs of fresh coriander and spring onion chopped to garnish
- Pepper to taste
How much will I make?
How do I make it?
First marinade the chicken thighs with the 2 teaspoons of Chinese five spice powder, black pepper, garlic salt and 2 tablespoons of Shaosing wine – set aside for a few hours. Heat your oven proof casserole dish and add 2 tbsp of vegetable oil – sear the chicken pieces on both sides and remove. Add the ginger and garlic to the same dish and stir for 30 seconds before adding sliced onions, leeks and celery – stir for a couple of minutes before adding the remaining vegetables. Sprinkle 2 tsp of Chinese 5 spice powder, soy sauce, spiced black rice vinegar, the remaining Shaohsin wine, chilli oil and the stock cubes – add a pint of water and stir. Dissolve the cornflour in some water and add to the mixture. Place chicken on top of the vegetables, cover with lid and place the casserole in a pre-heated oven at 200 degree Centigrade for an hour or till the chicken is cooked through. Garnish with fresh coriander and spring onion – serve on its own or with a bowl of egg fried rice.