Preparation time 10min
Cooking time 1 hour
4 cloves garlic, crushed
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 tablespoons lime juice
10cm stick (20g) fresh lemon grass, chopped finely
800g chicken thigh fillets, halved
1 large brown onion (200g) quartered,
1 fresh long red chilli, thinly sliced
1/2 cup (125ml) chicken stock
100g fresh shiitake mushrooms, halved 4 green onions, cut into 4cm pieces
1/2 small cabbage (600g), cut mushrooms, halved 4cm pieces into 6cm squares
1 Combine garlic, sauces, juice and lemon grass in large bowl, add chicken, toss chicken to coat in marinade. Cover; refrigerate 3 hours or overnight.
2 Preheat oven to moderate.
3 Place chicken mixture in clay pot 2.5litre (10-cup) ovenproof dish with brown onion, chilli and stock; mix gently to combine. Cook, covered, in moderate oven 45 minutes. Add mushroom, green onion and cabbage to dish; cook, covered, stirring occasionally, about 15 minutes or until chicken is cooked through.
9.2g total fat (2.5g saturated fat);
1296 kJ (310 cal);
Locally made and formulated