Claypot Chicken

4.54 from 13 votes

Claypot Chicken is a classic Chinese dish where tender chicken cooks in a traditional clay pot. Savory mushrooms boost the flavor, and this method keeps everything juicy and delicious—a comforting meal all around.

Prep Time45

Cook Time30

Total Time1 15

Course: Chicken

Cuisine: Chinese Recipes

Keyword: Claypot Chicken

Servings: people

Author: Bee Yinn Low

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.

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