Creamy clay pot chicken

Ingredients:

500g      Chicken legs

15g        White sugar

12g        Dark soy sauce

15g        Chinese cooking wine

15g        Oyster sauce

60g        Green pepper

115g      Potatoes

115g      Red bell pepper

105g      Red onion

17,5g     Pixian Fermented Bean sauce

18g        Sweet sauce

7g          Ginger

2g          Dried chili

0,25g     Star anise

0,01g     Clove

0,1g       Sichuan Pepper

20g        Soybean Oil

100ml   Water

150ml   Pauls Whipping cream

Progression of the recipe:

Step 1:

Cut the chicken legs into pieces (around 8-10 per leg). Marinate with dark soy sauce, white sugar, Chinese cooking wine, and oyster sauce for 20 minutes.

Step 2:

Cut green pepper, red bell pepper, and potato into dice. Cut the red onion and the peeled ginger into thin slices. Heat the oil, then add ginger slices, dried chili, clove, Sichuan pepper, star anise, onion, and sauté until fragrant.

Step 3:

Add sweet bean paste and Pixian fermented bean sauce, then sauté for 1 minute. Add chicken slices and potato dice, then add water and Pauls’s Whipping cream.

Step 4:

Bring to boil, then reduce the fire and simmer. After 30 minutes, add dice. Cook for 5 minutes more – ready to serve.