KBC - Ka's Braised Chicken

Since the claypot was already out, Ka decided to maximise its usage.... hence...

KBC (Ka's Braised Chicken)

Ingredients:
6 chicken wings (get the whole wing that includes the drumlet)
1 medium onion - sliced
ginger - 10 thin slices (more or less to own preference)
1 medium carrot - cut into chunks
Quarter of a cauliflower - cut into florets
Water - 1 cup (about 350ml)

Method:
[1] Wash and cut wings into segments. Marinade with salt, pepper and rice wine. Leave aside
[2] Heat some oil in a wok on high and deep-fry the wings till golden. Drain and set aside. They don't have to be thoroughly cooked.


[3] Heat some oil in a claypot on medium.


[4] Add the onion and ginger; stir fry till fragrant.


[5] Once you can smell the onions, add in the carrots. Stir a bit so the carrots are coated with the oil.


[6] Add the water in and cover.


[7] Simmer for about 10min on low heat till the carrots are soft.


[8] Add the cauliflower and wings. Season with light soya sauce and pepper. Cover with lid and simmer for 10 minutes on low heat.


[9] Remove lid and stir. Add another half cup of water if too dry (don't forget to season again if you add water!). Once veges are soft, remove from heat and serve hot. (^_^)