CHINESE COOKING: This is a simple but appetizing way to serve chicken, especially when piping hot in a pot at the table.

CHICKEN IN POT WITH SAUSAGES: 啫啫雞:

8- 10 chicken pieces—4 thighs and kegs quarters

2 tbsp. “Chu-hou” 柱候 sauce

1 link (2) Chinese sausages

½ each red, green & yellow bell peppers--cut into cubes

1 stalk of green onion, cut into long pieces

2 slices fresh ginger

3 cloves garlic, mashed

seasoning for chicken:

    

    1 ½ tsp. salt

    1 tsp. sugar

    1 tbsp. tapioca starch

sauce:

    

    1 tbsp. oyster-flavoured sauce

    1 tsp. dark soy sauce

    1 tsp. sugar

    2 tsp. rice wine

Cut sausages in half and transfer to microwavable container. Sprinkle with a few drops of water: then microwave at high power for 20 seconds to cook. Remove from microwave and cool. Slice diagonally into 1/8 to 1/4-inch high slices. 

Rinse and pat dry chicken pieces; then add in seasoning ingredients to mix well. Let stand for 30 minutes.

Heat 1 tsp. cooking oil in large non-stick saucepan or wok over high heat until hot; then add in 2 cloves of garlic and the ginger. Stir-fry for 30 seconds until fragrant; then add in chicken pieces. Brown and cook for about 8-10 minutes, stirring occasionally, until chicken pieces are just cooked. Remove to a heated clay pot to keep warm.

Drain pan; add in 1 tbsp. cooking oil; then heat until hot. Add in garlic clove and the pepper mixture. Cook over high heat for 2-3 minutes; then add in “chu hou” sauce and the sauce ingredients. When sauce is bubbling, add in chicken pieces; tossing to coat with sauce. Add in green onions and the prepared sausages, heat through.

Transfer chicken mixture to heated pot and serve right away.