Friday, November 6, 2015

【瓦煲姜鸡块】Claypot Ginger Chicken


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.


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


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.




  1. I found my new fav cooking blog. This is the 2nd recipe which I tried. It is simple yet yummy and filling. I followed the recipe to as-is. Both me and my wife like it a lot. The ginger hits the spot especially during winter. Looking forward to try out your other recipes.

    1. hi Alvin, Welcome welcome!! I like simple one pot recipes, and this is one of them... welcome to leave me more notes when you try more of recipes in this blog!