This post may contain affiliate links. Please read my privacy policy.
Claypot Chicken is a classic Chinese dish where tender chicken and savory mushrooms are stewed in a traditional clay pot. This method keeps everything juicy and delicious—a comforting meal all around.
Chicken Mushroom Stew
Recently, my friend suggested that I share more everyday recipes on Rasa Malaysia—simple, homey dishes you can enjoy regularly.
Blog aside, most of my recipes are humble, everyday dishes you’ll want to savor repeatedly. Claypot chicken is one such dish. I’m not sure why it took me so long to share this wonderful recipe; perhaps because it’s not very visually appealing.
Claypot chicken is incredibly versatile. In my claypot chicken recipe, I’m making a stew of chicken and mushrooms in a clay pot. I used mushrooms, but you can also add extra ingredients like carrots, daikon, onions, or even Cantonese lap cheong (sausage). Either way, the flavor is comforting, and with just three simple steps, you’ll be able to enjoy this comforting dish and sauce that pairs perfectly with a bowl of soft, fluffy steamed rice.
The clay pot is among my favorite kitchen utensils, with the thought of something stewing, braising, and simmering in it enough to stir up my appetite. During the winter months, I use my clay pot almost weekly. I have many recipes that are easily prepared in a clay pot, such as Taiwanese 3-Cup Chicken, Sesame Oil Chicken, Cantonese Beef Stew, and Braised Pork Belly in Soy Sauce.
Why You’ll Love Clay Pot Chicken Recipe
- Flavorful and tender. Cooking chicken in a clay pot keeps it juicy and lets the mushroom flavors soak in better.
- Beginner-friendly. Despite its rich flavors, Claypot Chicken can be prepared with three simple steps, making it foolproof even for beginner cooks.
- Versatile. You can use different ingredients such as other types of mushrooms or vegetables to suit different tastes.
- One-pot meal. It’s easy as a one-pot meal, cutting down on cleanup and perfect for busy days.
Chicken Claypot Recipe Ingredients
- Chicken thighs – Use fresh chicken thighs for better texture and flavor. If using frozen chicken thighs, make sure to thaw them properly before cooking to ensure even cooking and proper texture.
- Dried shiitake mushroom – Adds a concentrated umami flavor to the dish. Soak the dried shiitake mushrooms in water until they plump up and become tender.
- Corn starch – Helps to tenderize the chicken and prevents it from drying out.
- Ginger and scallion – Adds delicious aromas that go perfectly with the chicken and mushrooms.
- Dark soy sauce – Used for coloring purposes, giving the dish its signature rich, dark hue.
See the recipe card for full information on ingredients.
How To Make Claypot Chicken
Step 1. 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. Remove the stems and cut the mushrooms in half.
Step 2. Heat up the clay pot with the oil. Add the ginger and stir-fry until aromatic. Add the chicken to the clay pot and stir for 30 seconds. Add the mushrooms and stir briefly. Pour in the sauce and stir to combine well.
Step 3. Add the water and lower the heat to low. Cover the clay pot and let it cook and simmer for about 30 minutes, or until the sauce thickens. Add the scallions, stir a few times, and the claypot chicken is now ready to serve. If it’s not salty enough, add a little salt to taste.
Cooking Tips For Home Cooks
- Be mindful of heat settings. Begin with high heat to brown the ingredients, then lower it to a simmer to let the flavors blend together slowly.
- If you can, go for a clay pot—it gives your dish that authentic flavor and cooks everything evenly. Heat the pot with oil first before adding ingredients for tastier results.
- Be patient and let the dish simmer gently so that all the flavors can soak in fully. Cooking it slowly like this really brings out the best taste and texture.
Frequently Asked Questions
A clay pot makes the flavors richer, but if you don’t have one, a regular pot works too. Just remember to tweak the cooking times because clay pots hold onto heat in a different way.
Before you start cooking, heat up your clay pot with some oil. This makes sure nothing sticks.
Make sure the chicken is fully cooked—no pink inside. The sauce should get thicker, and all those flavors should blend together nicely.
Don’t use strong chemicals. Instead, soak the pot in warm water and gently clean it with a soft sponge to keep it seasoned well.
Store leftover claypot chicken in an airtight container in the refrigerator for up to 3-4 days.
This recipe is only 387 calories per serving.
What To Serve With Claypot Chicken
Serve this delicious and tender claypot chicken with steamed rice or side dishes. For a comforting meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Claypot Chicken
Ingredients
- 12 oz (375g) skinless and boneless chicken breast/thigh, cut into bite-sized cubes
- 6 dried shiitake mushrooms
- 2 tablespoons oil
- 1- inch (2.5cm) piece peeled ginger, cut into slices
- 1/2 cup water
- 2 stalks scallions, cut into 2-inch (5 cm) lengths
- salt to taste
Marinade:
- 1/2 tablespoon shaoxing wine
- 1/2 tablespoon cornstarch
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons shaoxing wine
- 1/2 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. Remove the stems and cut the mushrooms in half.
- Heat up the clay pot with the oil. Add the ginger and stir-fry until aromatic. Add the chicken to the clay pot and stir for 30 seconds. Add the mushrooms and stir briefly. Pour in the sauce and stir to combine well.
- Add the water and lower the heat to low. Cover the clay pot and let it cook and simmer for about 30 minutes, or until the sauce thickens. Add the scallions, stir a few times, and the claypot chicken is now ready to serve. If it’s not salty enough, add a little salt to taste.
Notes
- Be mindful of heat settings. Begin with high heat to brown the ingredients, then lower it to a simmer to let the flavors blend together slowly.
- If you can, go for a clay pot—it gives your dish that authentic flavor and cooks everything evenly. Heat the pot with oil first before adding ingredients for tastier results.
- Be patient and let the dish simmer gently so that all the flavors can soak in fully. Cooking it slowly like this really brings out the best taste and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have a clay pot. What else can I use? Is The Clay pot essential to this dish’s flavor?
You can use any pot to cook.
Thank you for this recipe. I have made it twice now and my husband loves it.
Awesome please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Thanks for the simple recipe. It’s didn’t take much time to prepare and my family love this dish. Thank you so much.
Easy and delicious recipe.
Thanks Robert, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Right on! I used to visit a restaurant that made this rustic chicken hot pot. Did a ton of searches for different recipes and came across yours. Turns out I dont have to think about that restaurant anymore. This was perfect, of course I made some small adjustments. I used more cornflour to thicken more and more oyster sauce and rice wine. Added string beans and chili flakes. Awesome. In stead of topping over rice I grated Cauliflower and sauteed, tasted just like rice, so I enjoyed without the added carbs….Thank you so much.
Hi Emilio, thanks for trying my recipe. :)
Right on! I used to visit a restaurant that made this rustic chicken hot pot. Did a ton of searches for different recipes and came across yours. Turns out I dont have to think about that restaurant anymore. This was perfect, of course I made some small adjustments. I used more cornflour to thicken more and more oyster sauce and rice wine. Added string beans and chili flakes. Awesome. In stead of topping over rice I grated Cauliflower and sauteed, tasted just like rice, so I enjoyed without the added carbs….Thank you so much.
This would have been a lot better by developing the chicken and mushrooms with the sauce before the water and then making the cornstarch and water and adding it to the ingredients, adding the water together with the ingredients resulted in more of a boiled chicken detracting from the flavor .
How big a clay pot? For your clay pot recipes it’d help I’d the size was indicated as they come in various sizes. Thanks!
Loved it, thanks!
Cooked it in a stainless steel pot and it still tasted better than the claypot chicken I tried at a food court in Malacca. But am looking forward to try it in a real clay pot. ;)
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/”