Pot Roast Chicken Recipe
Once you try this Pot Roast Chicken recipe, you will never go for another recipe again. I prepare this yum dish as a Main Dish every month or even more often. Dish takes only 105 minutes to be ready. The Chinese dish has an unique characteristic of addicting you to it on the first bite. Use the freshest of chicken available to get a delicious dish. In my opinion, if one is a chef, one ought to have a personal recipe of Pot Roast Chicken, just like I do.
Summary
Preparation Time40 MinCooking Time1 Hr 5 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientChicken
Reviewed By :
Girish
Ingredients
Chicken-1 fryer (3 pounds), washed and dried
Ginger- 1 teaspoon, minced
Garlic-1 clove, minced
Sherry- 1 tablespoon
Soy Sauce- 2 tablespoons
Dried Mushrooms (Chinese, if available)- 10nos
Oil- 2 tablespoons
Scallions- 8nos, sliced
Water- 3/4 cup
Salt- 1 teaspoon
Pepper- 1/4 teaspoon
Sugar-1/4 teaspoon
Cornstarch- 2 teaspoons
Directions
GETTING READY
1) Dice the gizzard and liver.
2) In a bowl, combine the ginger, garlic, sherry and soy sauce.
3) Rub the chicken with the garlic mixture and let it stand for 30 minutes.
4) In a bowl, soak the mushrooms in warm water for 30 minutes.
MAKING
5) Drain and slice the mushrooms.
6) In a dutch oven or large saucepan heat the oil and brown the chicken from all sides.
7) Add the liver, gizzard, mushrooms and scallions.
8) Cook the mixture for 3 minutes.
9) Add the water, salt, pepper and sugar.
10) Cover and simmer for 45 minutes or until tender.
FINALIZING
11) Remove the chicken.
12) In a small bowl, mix cornstarch with little water and add into the gravy, stir until thickened.
SERVING
13) Cut the chicken into pieces and pour gravy on top, serve with steam rice.
1) Dice the gizzard and liver.
2) In a bowl, combine the ginger, garlic, sherry and soy sauce.
3) Rub the chicken with the garlic mixture and let it stand for 30 minutes.
4) In a bowl, soak the mushrooms in warm water for 30 minutes.
MAKING
5) Drain and slice the mushrooms.
6) In a dutch oven or large saucepan heat the oil and brown the chicken from all sides.
7) Add the liver, gizzard, mushrooms and scallions.
8) Cook the mixture for 3 minutes.
9) Add the water, salt, pepper and sugar.
10) Cover and simmer for 45 minutes or until tender.
FINALIZING
11) Remove the chicken.
12) In a small bowl, mix cornstarch with little water and add into the gravy, stir until thickened.
SERVING
13) Cut the chicken into pieces and pour gravy on top, serve with steam rice.
