Thursday = bible study and Chinese food!
I feel like doing a Sheldon (from Big Bang Theory) and declaring tonight as Chinese Food night! Minus the junk that comes with take out grub, since they eat their nosh from boxes.
Andre usually holds his d-group (bible study group) at our house during Thursdays and it is such a challenge to whip up something different each time. I am just so grateful that it is so easy to feed boys haha. As long as its edible, then it is good to go! (Right?)
I love love love having guests over! Sometimes it just gets too quiet at home, even for me to sustain. So people over is always a terrific idea.
- 6 pieces chicken thighs
- 1/2 tbsp garlic powder
- 2 tbsp ginger, minced
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp corn syrup
- salt and pepper to taste
- 1/2 cup mushrooms, sliced (it is preferred to use Chinese mushrooms, but I used Shitake. Still awesome)
- 4 pieces baby corn
- 1/2 cup tofu, cubed
- Clean the cut up chicken thighs and rub them pepper, salt and garlic powder. Set them aside as you do your mise-en-place for the different ingredients.
- Heat a clay pot and add vegetable oil. Stir-fry minced garlic and ginger for a few minutes then add the chicken. Wait for 3 minutes until you turn each chicken upside down. Add the mushrooms and the baby corn. Then mix in the soy sauce, oyster sauce and corn syrup. You could water down your mixture by adding 1/4 cup of water if you want your clay pot chicken to be less salty.
- Cover the chicken, lower the heat and simmer for around 10 minutes. To serve, you can add a bit of parsley on top as garnish. Serve immediately and enjoy!