750g (1lb 10oz) chicken thigh fillets
1 tbsp Chinese Shaoxing wine
1 tbsp soy sauce
3 tsp sesame oil, plus extra to drizzle
1/2 tsp ground white pepper, or to taste
3 tsp cornflour (cornstarch)
2 tbsp ginger, julienned
3 large spring onions (scallions), trimmed
2 lap cheong sausages (about 125g/4 oz)
toasted sesame seeds, to serve
steamed rice, to serve
This was such a great recipe to come across! And I just happened to see the lap sausages are Costco just a couple days before and was curious. An easy and fairly quick meal to prep and worth even more effort it was necessary. I will absolutely make this often!
So easy and so delicious! A winner!
I made this tonight after watching the video a few weeks back. We’ve made the claypot chicken before but I think the flavours in this one are more intense! My kids go nuts for Chinese sausage so I doubled that which made the ginger a bit sweeter too. And even my littlest who is normally ginger shy asked for more.
We had it with steamed rice and stir fried veg. My 7 and nearly-4 year olds scoffed it and I didn’t even need to put chilli sauce on mine – it has that much flavour. Their Dad is out working and despite not being keen on the sound of steamed sausage (although trusting of Marion’s wizardry), is disappointed he missed it fresh. He’ll have to settle for leftovers tomorrow.
We’ll definitely be having this again soon! A great weeknight meal.