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Clay Pot Chicken with Mushroom

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Clay Pot Chicken with Mushroom Recipe (冬菇滑鸡煲)

Ingredients:

12 oz skinless and boneless chicken breast/thigh, cut into bite-sized cubes
6 dried shiitake mushrooms
2 tablespoons oil
1-inch piece peeled ginger, cut into slices
1/2 cup water
2 stalks scallions, cut into 2-inch lengths
Salt to taste

Marinade:

1/2 tablespoon Shaoxing wine
1/2 tablespoon corn starch

Sauce:

1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oil
3 dashes white pepper
A few drops dark soy sauce, optional, for coloring purposes

Method:

Marinate the chicken with the Marinade for 15 minutes. Mix all the ingredients in the Sauce in a small bowl, set aside. Soak the mushrooms in warm water for 30 minutes or until softened. Remove the stems and cut the mushrooms into halves.

Heat up the clay pot with the oil. Add in the ginger and stir-fry until aromatic. Add the chicken into the clay pot and stir for 30 seconds. Add the mushrooms and do a few quick stirs. Pour in the sauce, stir to combine well. Add the water and lower the heat to low. Cover the clay pot and let cook and simmer for about 30 minutes, or until the sauce thickens. Add the scallions, stir for a few times and the clay pot chicken with mushroom is now ready to serve. If it’s not salty enough, add a little salt to taste.

Cook’s Notes:
  1. You can also use bone-in chicken (with skin) for this dish. Chicken leg quarters will be ideal.
  2. Use 2-inch knob of ginger if you like ginger.
  3. If you want to make this dish restaurant quality, treat your chicken with baking soda per the instructions here.


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48 COMMENTS... read them below or add one

  1. Hanna

    This looks good and I have all of these ingredients. Will make this for dinner tonight. Do you have any guidance for maintenance the clay-pot? So far I have cracked two of them already. Thanks!

    • LOL. I think you’re supposed to oil the inside of the clay pot after use. So when you heat it up again, it doesn’t crack due to the heat. Enjoy this clay pot chicken with mushroom recipe!

  2. Cookie C. Choo Choo

    Dear Rasa Malaysia,

    I always love your quick, simple yet delicious everyday recipes, and am looking forward as you share even more of these in the future! ^^

  3. Love these types of dishes and yes, please keep them coming! More to light the home fires with! :) I this I’ll try think with our local clay pot (called a palayok) :) Happy holidays to you and your family Bee!!

  4. Dante M. Hernandez via Facebook

    This looks so healthy and very easy to do. I’ve been thinking of what else to do with that clay pot that I have.

  5. Dorach

    Your friend is right, you should post more homely recipes like that. Don’t worry about it being visually appealing or not. As long as it’s tummy appealing :-)

  6. FoodJunkie

    Adam – you cannot use a clay pot on an induction burner, they only work with metal pots. You can use a metal plate designed for non-metallic pots but it may get too hot and crack the pot.

    Rasa Malaysia is there a substitute for Shaoxing wine? I am not optimistic about finding it here.

  7. Funny, all these years photographing mushrooms, and I never thought to photograph the dishes we create with them. Not being concerned with what’s edible, just what’s photogenic, has been my mantra when out in the field. I’ll have to branch out into food photography, I guess!

  8. YImmie

    I have a couple of clay pots brought back from Japan but I am afraid to use them over an electric stove top . Is it safe and any suggestions on how to use them ? Ie like a metal pot ?

    • Kathlene

      My clay pot (donabe) just cracked and is leaking. Found a site with instruction to fix cracks and leaks but this crack runs all the way to top. I was using it to steam frozen veggies (big no no…) Such a bummer. I Read they shouldn’t be used on electric stove. Does anyone know if the same is true for dolsot? I read its OK but wonder if anyone has experience with it. Also, what other dishes besides soup and bibimbap can you make in them?

  9. wendy

    question: How do you use a claypot? Will it not crack due to the intense heat? I’d like to try but have never used a claypot to cook in before. Please advise!

  10. Anne

    Thanks for the recipe! Sounds delicious! Could I find out if it is alright to use a normal pot if I don’t have a claypot? Thanks in advance!

  11. Can you use any rice wine – I’m in the UK and don’t know where I’d get Shaoxing wine.

    Sounds wonderful – I can’t wait to try it :)

  12. Is it ok to substitute the clay pot for a casserole dish? I’ve just looked for a clay pot on amazon and was taken aback by the price!

    Thank you in advance x

  13. Anna

    I’m dying to make this! Is it possible to cook everything and then add rice to the bottom? Do you have any recommendations? I love crunchy rice.

  14. Johno

    Hi
    This recipe looks awesome and exactly what I am after
    I will be using a gas stove with a glazed pot do you reccomend using a heat diffuser? Worried about my pot on a direct flame.
    Would this work in the oven?

  15. Mechef145

    First of all it’s a fantastic recipe. I loved cooking it in my clay pot I got from mecware.US (online). They do a great job in the kitchen. If you are using the pot for the first time or after some time you will have to season the pot. Here is a link that will help you to maintain your clay pot & pans “http://miriamsearthencookware.com/how-to-cook-in-clay-pots/”

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