Chicken with Two Onions in Sand Pot
Experience the rustic charm of *Chicken with Two Onions in Sand Pot*, a soul-warming dish that combines tender chicken thighs with the aromatic duo of white onions and green onions. Marinated in a savory blend of soy sauce, oyster sauce, and Shaoxing wine, the chicken absorbs layers of rich, umami flavor, while garlic and ginger add a fragrant punch. Slow-simmered in a sand pot—or any heavy-bottomed clay pot—this dish becomes irresistibly comforting as the chicken cooks to perfection in a flavorful broth thickened with cornstarch for a luscious finish. Drizzled with sesame oil and served directly from the pot, it’s a feast of earthy aromas and vibrant flavors that pairs beautifully with steamed rice. Perfect for cozy family dinners or when you want to impress guests with authentic Chinese home cooking, this dish is as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 1 large White onion
- 4 stalks Green onions (scallions)
- 3 cloves Garlic
- 1 thumb-sized piece Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 200 ml Chicken stock
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
- 0.5 teaspoon White pepper
- 1 teaspoon Sesame oil
Instructions
Clean and pat dry the chicken thighs. Cut them into bite-sized pieces and set aside.
Peel and thinly slice the white onion. Chop the green onions into 2-inch pieces, separating the white and green parts.
Peel and finely mince the garlic. Peel and thinly slice the ginger.
In a small bowl, mix soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper. Stir well to form a marinade.
Add the chicken pieces to the marinade and mix to coat evenly. Let it marinate for 15 minutes.
While the chicken marinates, mix cornstarch with 2 tablespoons of water to make a slurry. Set aside.
Heat the vegetable oil in a sand pot (or a heavy-bottomed clay pot) over medium heat.
Add the minced garlic and sliced ginger. Sauté for 1 minute until fragrant.
Add the white onion slices and the white parts of the green onions. Stir-fry for 2-3 minutes until the onions soften slightly.
Add the marinated chicken along with its marinade to the pot. Stir and let it cook for 5-6 minutes until the chicken starts to brown.
Pour in the chicken stock and bring to a gentle boil. Lower the heat, cover, and let it simmer for 15-20 minutes until the chicken is tender and cooked through.
Uncover the pot and stir in the cornstarch slurry. Cook for an additional 2 minutes to thicken the sauce.
Add the green parts of the green onions and drizzle with sesame oil. Give it a quick stir before removing from heat.
Serve the hot Chicken with Two Onions directly from the sand pot with steamed white rice or your choice of side.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
