Braised Chicken With Arrowroots

One of my many favorite cny dishes. This is one dish that doesn't need much seasoning or extras to make it good.

Very simple but delicious, with each ingredient complimenting one another to make this dish special, especially as arrowroots are usually found only during the cny season in this part of the world.

I would make this dish as soon as I could find the arrowroots in the market, buy enough and then ration to last until chap goh mei.

Braised Chicken With Arrowroots
1 chicken or 4 thighs, cut into small pieces
500g arrowroots, peeled and half or quartered

2 Chinese sausage, cut into pieces
3 - 4 leek, rinsed off grits and cut into same size as sausage

3-4 cloves garlic, peeled and coarsely chopped

~Season chicken pieces with some light soy sauce.

~Add 2 tablespoon of cornflour and mix well.

~Heat 3-4 tablespoon oil in the wok and brown chicken pieces. Drain.

~Leave about a tbsp of oil in the wok, add the sausage and garlic and fry till fragrant.

~Put the arrowroots and browned chicken in and add about a cup or two (depends on how much gravy you like) of stock or water.

~Bring to boil and lower heat to simmer.

~Simmer for 30 minutes or until chicken and arrowroots are soft.

~Add the leek and cook for 2 -3 minutes.

~Add salt or soy sauce to taste.

~Dish out and serve hot with steaming white rice.

These are the last of the veggie and will have to wait another year for the next dish/date with these tubers!

Leaving for Macau, Hong Kong and Shenzhen later today for a few days of eating and shopping binge. Hopefully be back with many good chows!!

Happy Chap Goh Mei to all ! (which is tomorrow and we'll be in HK :D)

Jo