A good one pot dish never fails to inspire me. It’s literally so convenient that you need nothing more than a pot and your comfort rice to go along. And you would just beam upon the thought of minimum wash up. And I love the way how the chicken manages to absorb the marinade so well that you can feel it in every single bite of it. The only setback is probably the deep frying of the chicken which some of you may frown upon. But somehow, I do realized that this is really the best way to enable the chicken to retain the marinade and moisture well and to enable the chicken meat to be cooked till succulent and tender without it turning hard or dry. So in order to avoid usage of large amounts of oil, you can do a shallow deep frying which I would usually do and flip the meat over as and when to allow for even cooking. This also allows for all the impurities of the chicken to be drained away upon frying before cooking them in the pot which would otherwise “spoil” the taste of the rich and luscious sauce that we would be preparing alongside with it.
Now this is my comfort food anytime. Is it for yours too ? ^-^
And to get the most out of this dish, use chicken that comes along with some bones as it helps to add flavour and essence to the sauce. Some fresh whole chicken thighs should do the trick neatly and you could jolly well grab some of these from PurelyFresh online like what I have done ! They provide the freshest ingredients with delivery right to your doorstep any days of the week. Talking about skipping cashier queues and lugging heavy groceries around, this is as good as it can get !!
These corningware pots are really versatile. They can be cooked on direct flame and be served immediately thereafter !! Hence, saving all the extra efforts in transferring to plates and washing up more plates ! That explains for all the sauce stains around the sides of the pot when it cooks and the same pot is being used to serve and eating from it too !!
TGIF to a long weekend and a super busy one for me !! Enjoy !!
- 3 chicken whole legs (with bones), cut into smaller pieces
- 1 tbsp light soya sauce
- 1 tsp garlic powder
- ½ tsp sesame oil
- 1 tbsp oyster sauce
- ½ tbsp sweet soya sauce
- 250ml water
- 1 tsp sesame oil
- 10 whole garlics
- 5-6 thick slices ginger
- 3 sprigs spring onion, cut into sections
- 2 tbsp cooking oil
- dash of pepper
- 1 tsp corn flour mixed with 2 tbsp water
- Marinade the chicken pieces with the marinade ingredients and leave them overnight in the fridge.
- Heat up some cooking oil in a pan and deep fry the chicken pieces till they are golden brown on the outside and approximately 80% cooked. Do it in small batches so that the temperature of the oil does not drop too much such that it will take a longer time to cook each chicken part which will cause it to turn dry and hard.
- Drain the chicken parts on paper towels to soak up the excess oil.
- Using a corningware pot which can be cooked directly on a stove, heat up 2 tbsp of cooking oil. Add the garlics, ginger and the white parts of the spring onion and saute till fragrant.
- Add in the sauces, sesame oil and water and stir slightly to mix well.
- Add in the chicken parts.
- Add in some pepper.
- Cover the pot and allow it to simmer on low heat for 15 minutes.
- Add in the thickening solution and allow it to cook without the cover till the sauce is very much reduced and thickened.
- Add in the green parts of the spring onion and stir gently.
- Off the heat and serve directly with rice.