Clay Pot Chicken in Oyster Sauce
Experience the rich and savory allure of Clay Pot Chicken in Oyster Sauce, a comforting Chinese-inspired dish that’s perfect for weeknight dinners or special occasions. Tender pieces of marinated chicken are infused with the umami-packed flavors of oyster sauce, soy sauce, and Shaoxing wine, then simmered to perfection with earthy button mushrooms, sweet carrots, and aromatic ginger and garlic. This one-pot wonder is brought to life in a traditional clay pot, which enhances the depth of flavor while keeping everything irresistibly moist. Finished with a touch of sesame oil and a sprinkle of fresh cilantro, this dish is best served over fluffy steamed white rice, making it a wholesome and satisfying meal the whole family will love. Keywords: Clay pot chicken, oyster sauce chicken, Chinese chicken recipe, easy one-pot meal, umami-packed chicken dish.
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Recipe Information
Ingredients
- 500 grams Chicken thigh (boneless, skinless)
- 3 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 100 ml Water
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (julienned)
- 150 grams Button mushrooms (sliced)
- 1 medium Carrot (sliced thinly)
- 2 stalks Spring onions (cut into 2-inch lengths)
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 1 small bunch Fresh cilantro (for garnish)
- 4 servings Cooked white rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
In a small bowl, mix oyster sauce, soy sauce, Shaoxing wine, sugar, and cornstarch. Pour the mixture over the chicken and toss to coat evenly. Let it marinate for 15 minutes.
Heat 2 tablespoons of vegetable oil in a clay pot or deep skillet over medium heat.
Add the minced garlic and julienned ginger, and sauté for 1-2 minutes until fragrant.
Add the marinated chicken pieces to the pot and sear for about 2-3 minutes on each side until lightly browned.
Add the sliced mushrooms and carrots to the pot. Stir-fry for another 3 minutes to combine.
Pour 100 ml of water into the pot, cover it with a lid, and reduce the heat to low. Allow the dish to simmer for 15 minutes, stirring occasionally.
After 15 minutes, remove the lid and stir in the spring onions and sesame oil. Cook for an additional 2 minutes.
Turn off the heat and garnish the dish with fresh cilantro.
Serve hot with steamed white rice on the side. Enjoy your clay pot chicken in oyster sauce!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 607 mg | 13% | |
*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.
