Clay pot Chicken and Vegetables

Recipe:

500 g (1 lb) chicken thigh fillets
1 tablespoon soy sauce
1 tablespoon dry sherry
6 dried Chinese mushrooms
2 small leeks
250 g (8 oz) orange sweet potato
2 tablespoons peanut oil
5 cm (2 inch) piece fresh ginger, shredded
1/2 cup (125 ml) chicken stock
1 teaspoon sesame oil
3 teaspoons cornflour

Method:

1) Wash the chicken under cold water and pat it dry with paper towels. Cut the chicken into small pieces. Place it in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator. Cover the mushrooms with hot water and soak for 20 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps into shreds. Wash the leeks thoroughly to remove all grit. Cut the leeks and sweet potato into thin slices.

2) Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan, swirling it gently to coat the base and sides. Add half the chicken pieces and stir-fry briefly until seared on all sides. Transfer the chicken to a flameproof clay pot or casserole. Stir-fry the remaining chicken and add it to the clap pot. Heat the remaining oil in the wok; add the leek and ginger and stir-fry for 1 minute. Add the mushrooms, remaining marinade, stock and sesame oil and cook for 2 minutes. Transfer to the clay pot with the sweet potato and cook, covered, on the top of the stove over very low heat for about 20 minutes.

3) Dissolve the cornflour in a little water and add it to the pot. Cook, stirring, until the mixture boils and thickens. Serve the chicken and vegetables at once with steamed brown or white rice or with noodles.

Note: Like all stews, this is best cooked 1 to 2 days ahead and stored, covered, in the refrigerator to allow the flavors to mature. It can also be frozen, but omit the sweet potato. Steam or boil the potato separately when the dish is reheating and stir it through.