Ingredients
1/2 Kampong chicken/pork (washed and cut into pcs)
100g liver - cut into thin slice
6-7 fresh water chestnuts
1/2 carrot - quater
2 stalks spring onion
a handful of basil leaves
50ml water
6 mushroom
4 slices old ginger
Marinate sauce A1 tbsp dark soya sauce
1 tsp cornstarch
1 tsp white pepper
1 tsp chicken powder
1 tsp sesame oil
Marinate sauce B1 tsp dark soya sauce
1 tsp cornstarch
Seasoning sauce1 tbsp each - oyster sauce, chinese red wine,
2 tbsp dark soya sauce
1/2 tsp sugar and 3 rock sugar
1 tsp each - white vinegar, pepper and sesame oil
1/2 tbsp cornstarch
Method
1) Marinate chicken with marinate sauce A for abt 30 mins. Marinate liver with marinate B for abt 20 mins. Fry both briefly in hot oil. Drain and set aside.
2) Cut spring onion into sections. Peel fresh water chestnuts. Soak mushrooms til soft, remove the stems.
3) Heat 1 tbsp oil and 1 tsp sesame oil in the claypot, stir-fry ginger and spring onions till fragrant, stir in mushrooms, carrots and water chestnuts. Add chicken and seasoning sauce and 50ml water. Bring to a boil. Braise over low heat till chicken is well cooked and add liver and basil leaves. Covered and cooked for another 2 mins. Serve hot with porridge or rice.