【瓦煲姜鸡块】Claypot Ginger Chicken

天凉了我就老是要咳嗽，吃点姜对身体好。所以就做了一个砂煲姜鸡做晚餐.

It is getting colder by the day, so I decided to make something gingerly to warm up the body. It is also a very simple one pot dish that could be served with steamed rice.

材料：

300 克 鸡腿肉

1 大勺 豆瓣酱/Tou Chu (Soya bean paste)

1 寸 姜 切片

3-4 瓣 蒜瓣 （可无）

4-5 小青椒 切段

4-5 香菇 (泡发 )

1/2 根 胡萝卜，切片

1/2 杯 甜豆 

1/2 小勺 香油/麻油

1/2 杯 料酒/绍兴酒 

1/2 杯 水

1/2 小勺 糖

适量 酱油

一点点的胡椒粉

Ingredients：
300 gm Chicken Thigh
1 tbsp Tou Chu (Soya bean paste)
1 inch of Ginger  Sliced

3-4 Cloves of Ginger
4-5 Chili Api (green chilies) slices lengthwise
4-5 Dried mushroom (Soaked )
1/2 Carrot slice into thinly
1/2 cup snap peas
1/2 tsp Sesame oil
1/2 cup Cooking wine
1/2 cup Water
1/2 tsp Sugar
Soya sauce to taste
A little Salt and pepper powder

1. 把鸡肉切块用料酒，酱油，糖和盐腌30分钟，豆酱用刀板压成茸，备用。

2. 砂锅里倒入麻油，把姜片和蒜瓣爆香后加入朝天椒，香菇翻炒，加入豆酱，翻炒匀。

3. 倒入鸡块，炒至变色，加入料酒、水、中火焖煮大约8-10分钟。

3. 加入胡萝卜和甜豆，再焖煮一会儿, 3-5分钟，起锅前撒入一点胡椒粉增香。

1. Marinate chicken with some cooking wine, salt and sugar for 30 minutes.

2. Use a butcher knife to press the Tau chu, till it became a paste like.

3. Heat up a clay pot adds sesame oil, ginger slices and garlic cloves, fry for about a minute until fragrant, add green chilies, mushroom and Tau chu paste, cook for 1 minute.

4. Add the chicken pieces, cook till the color changes, add the remaining cooking wine and water,cover with lid and cook for about 8 minutes.

5. Add carrot slices and snap peas, continue cooking for 3-5 minutes, sprinkle some pepper powder before serving.

好好吃的姜片鸡好了，再做个米饭，简单的二人晚餐完成！

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