Clay Pot Chicken
Discover the rich, comforting flavors of Clay Pot Chicken, a traditional Chinese dish that brings together tender bone-in chicken thighs, aromatic ginger and garlic, and a savory blend of soy sauce, oyster sauce, and Shaoxing wine. Simmered to perfection in an authentic clay pot, this recipe ensures juicy, flavorful chicken infused with the depth of its marinade. As the clay pot traps steam, it tenderizes the meat and creates a lush, layered sauce that pairs beautifully with jasmine rice. Featuring a hint of sesame oil, optional red chili for spice, and fresh green onions as a finishing touch, this dish is perfect for a cozy, crowd-pleasing dinner. Impress your guests with this one-pot wonder that combines traditional cooking techniques with bold, irresistible flavors. Perfect for searches like "authentic clay pot recipes," "Chinese chicken dishes," or "easy one-pot meals."
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Recipe Information
Ingredients
- 4 pieces Bone-in chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 3 pieces Garlic cloves, minced
- 1 inch Ginger, julienned
- 3 stalks Green onions, chopped
- 1 piece Red chili, thinly sliced (optional)
- 2 tablespoons Vegetable oil
- 1 cup Water
- 4 servings Cooked jasmine rice (for serving)
Instructions
Soak the clay pot in warm water for 15-20 minutes to prevent cracking during cooking.
In a bowl, combine soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, and sesame oil. Mix well and set aside.
Rinse the chicken thighs and pat them dry with paper towels. Then, marinate the chicken in the sauce mixture for at least 15 minutes.
Heat the clay pot over medium heat on the stovetop. Add vegetable oil and swirl to coat the bottom of the pot.
Sauté the minced garlic and julienned ginger in the hot oil until aromatic, about 1-2 minutes.
Add the marinated chicken thighs to the clay pot, skin side down, and sear for 3-4 minutes until lightly browned. Flip and cook the other side for another 3-4 minutes.
Pour the remaining marinade into the pot, along with 1 cup of water. Cover the clay pot and simmer on low heat for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.
In the last 5 minutes of cooking, add the chopped green onions and sliced red chili (if using) to the pot.
Serve the clay pot chicken hot over a bed of jasmine rice. Garnish with additional green onions, if desired.
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2935 mg | 62% | |
*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.
