Asian Clay Pot Chicken Recipes

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CHINESE CLAYPOT CHICKEN



Chinese Claypot Chicken image

One-Pot Asian Chicken Dinner that's Made for One! - Asian Favourite - Start Cooking!

Provided by cooking at home is fun

Categories     Main Course

Time 40m

Number Of Ingredients 17

½ cup mixed mushrooms
1 chicken thigh (chopped)
2 cm Lap Chong (finely sliced)
1 tbsp light soy
2 tsp dark soy
½ tsp sugar
1 ½ tbsp cornflour
1 tsp Shaoxing wine
2 tsp oyster sauce
½ tsp salt
¼ tsp white pepper
1 spring onion (chopped)
1 cup rice
1 cup chicken stock
1 tbsp Yeo's sesame oil
½ tsp ginger (finely chopped)
½ tsp salt

Steps:

  • Soak the clay pot and lid in water for 30 minutes to prevent it cracking.
  • In a bowl, mix together: mushrooms, chicken, light and dark soy, sugar, cornflour, Shaoxing wine, oyster sauce, salt and pepper, and lap chong. Marinate for 5 minutes.
  • Using the clay pot, pour in rice with the chicken stock, sesame oil, ginger and salt, stir.
  • Arrange chicken and mushroom mixture on top of the rice.
  • On the stove, turn the heat to high and cook the clay pot for 5 minutes.
  • Turn the heat to low, then cook for another 25 minutes. Once the rice is tender, sprinkle fresh spring onions - serve!
  • Be careful as the clay pot will be extremely hot!

Nutrition Facts : Calories 0.55 kcal, ServingSize 1 serving

CLAY POT CHICKEN



Clay Pot Chicken image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 (3-pound) frying chicken, giblets removed and reserved
1 tablespoon olive oil
12 small onions, peeled
3 garlic cloves, peeled
6 sprigs parsley, plus extra for garnish
1/4 pound prosciutto, small dice
2 whole bay leaves
3 large tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
1/3 cup tawny or ruby Port
2 tablespoons brandy
1 tablespoon Dijon mustard
Freshly ground pepper

Steps:

  • Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
  • Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
  • Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
  • Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

CLAY POT SESAME CHICKEN



Clay Pot Sesame Chicken image

From Dana Jacobi's book, The Best of Clay Pot Cooking. She says, "Cooking in a clay pot gives you a particularly succulent version of this popular dish. Serve it hot, right from the pot, accompanied by steamed broccoli and rice. Or let the chicken cool, shred the meat, and serve it as a salad tossed in its velvety, nutty sauce." My husband and I really enjoy this recipe. Prep time doesn't include clay pot soaking time, typically 15 minutes in lukewarm water; new pots require about 30 minutes; drain thoroughly. Soaking time is not an issue for me as I do my prep work while the pot is soaking.

Provided by mersaydees

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup creamy peanut butter
1 inch piece ginger, peeled and minced
3 garlic cloves, mined
1 teaspoon Chinese five spice powder
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sake (rice wine) or 2 tablespoons sherry wine
1 tablespoon chinese red rice vinegar or 1 tablespoon red wine vinegar
1 teaspoon toasted sesame oil
1/4-1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
2 whole chicken breasts, skinned and split
1/2 cup scallion, chopped (white & tender green parts)

Steps:

  • Pre-soak 3-quart clay pot.
  • Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
  • Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
  • Transfer the chicken to a serving plate and garnish with the scallions.

CHINESE CLAY POT CHICKEN RICE



Chinese Clay Pot Chicken Rice image

This is an inexpensive traditional recipe my mom gave me, which I have slightly modified. It requires no expensive rice cooker nor a clay pot that hardly gets used; a fry pan and saucepan will do the job. It's simple to prepare and delicious to eat. Enjoy!!!

Provided by justluv2cook

Categories     Chinese Recipes

Time 1h

Yield 4

Number Of Ingredients 15

1 whole chicken breast, cut into big chunks
6 chicken wings, cut into thirds, tips discarded
1 cup dark soy sauce
1 tablespoon sesame oil
8 cloves garlic, smashed
ground white pepper to taste
2 links lop chong (Chinese-style sausage)
6 dried shiitake mushrooms
2 tablespoons vegetable oil
½ cup dark soy sauce
1 ⅔ cups jasmine rice
5 tablespoons chile paste
2 tablespoons grated fresh ginger root
2 tablespoons fresh lime juice
1 cup shredded iceberg lettuce

Steps:

  • Combine the chicken breast, the chicken wings, 1 cup dark soy sauce, the sesame oil, and the garlic in a mixing bowl; season with white pepper. Slice the Chinese sausages on an angle and add to the chicken mixture. Mix well, cover, and chill at least 10 minutes.
  • Thoroughly rinse the shiitake mushrooms and place in a bowl; pour hot water over the mushrooms; allow the mushrooms to sit submerged until they are soaked and bloated, about 15 minutes. Remove the mushrooms, reserving the liquid. Cut the stalks from the mushrooms and discard. Slice the mushrooms in half and set aside.
  • Heat the oil in a large, deep skillet over medium heat. Cook the chicken pieces in the hot oil until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drizzle 1/2 cup dark soy sauce over the chicken.
  • Wash the rice with water until the water comes out nearly clear; drain completely. Combine the rice and 1 1/2 cup of the reserved liquid from the mushrooms in a non-stick pan; bring to a boil. Reduce heat to low; cover and allow to simmer covered for 10 minutes with the heat on. Add the chicken mixture and mushrooms and remove from the heat; allow to sit covered until the rice is completely tender, 15 to 20 minutes.
  • Stir together the chile paste, ginger, and lime juice in a small bowl; drizzle over the chicken rice and top with shredded lettuce to serve.

Nutrition Facts : Calories 724.6 calories, Carbohydrate 87.7 g, Cholesterol 46.3 mg, Fat 29.2 g, Fiber 2.2 g, Protein 34.2 g, SaturatedFat 3.9 g, Sodium 5989.7 mg, Sugar 4.9 g

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