Claypot Chicken
Ingredients
The chicken and mushrooms
-
12
oz
skinless and boneless chicken breast/thigh, cut into bite-sized cubes
-
6
dried shiitake mushrooms
The aromatics and seasoning
-
2
tablespoons
oil
-
1
inch
peeled ginger, cut into slices
-
2
stalks
scallions, cut into 2-inch lengths
-
½
cup
water
-
to taste
salt
The marinade
-
½
tablespoon
shaoxing wine
-
½
tablespoon
cornstarch
The sauce
-
1
tablespoon
soy sauce
-
1
tablespoon
oyster sauce
-
2
tablespoons
shaoxing wine
-
½
teaspoon
sesame oil
-
3
dashes
white pepper
-
3
drops
dark soy sauce (optional, for coloring purposes)
Instructions
- Marinate the chicken with the marinade for 15 minutes.
- Mix all the ingredients for the sauce in a small bowl and set aside.
- Soak the mushrooms in warm water for 30 minutes or until softened, then remove the stems and cut them in half.
- Heat the clay pot with the oil and stir-fry the ginger until aromatic.
- Add the chicken to the clay pot and stir for 30 seconds, then add the mushrooms and stir briefly.
- Pour in the sauce and stir to combine well.
- Add the water, lower the heat, cover the pot, and let it simmer for about 30 minutes until the sauce thickens.
- Add the scallions, stir a few times, and adjust salt to taste before serving.
Nutrition Facts (estimated)
Servings
2
Calories
387
Total fat
20g
Total carbohydrates
9g
Total protein
38g
Sodium
1036mg
Cholesterol
109mg
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