Clay-Pot Chicken In Oyster Sauce Recipe

Name: Clay-Pot Chicken In Oyster Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 2 tablespoons soy sauce; 2 tablespoons rice wine or 2 tablespoons sake; 1 teaspoon sesame oil; 4 whole scallions, ends trimmed, cut into 1 inch lengths; 2 inches chunk fresh ginger, peeled, then cut into 6 slices; 3 1/2 - 4 lbs chicken pieces, rinsed and drained; 10 dried Chinese black mushrooms, soaked in hot water for 20 minutes until soft, stems removed, caps cut into thirds; Braising Sauce; 1 1/2 cups chicken broth; 3 tablespoons oyster sauce; 3 tablespoons rice wine or 3 tablespoons sake; 1 1/2 teaspoons sugar; 1 teaspoon cornstarch, about, dissolved in; 1 tablespoon water

Servings: persons

Marinade
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 teaspoon sesame oil
4 whole scallions, ends trimmed, cut into 1 inch lengths
2 inches chunk fresh ginger, peeled, then cut into 6 slices
3 1/2 - 4 lbs chicken pieces, rinsed and drained
10 dried Chinese black mushrooms, soaked in hot water for 20 minutes until soft, stems removed, caps cut into thirds
Braising Sauce
1 1/2 cups chicken broth
3 tablespoons oyster sauce
3 tablespoons rice wine or 3 tablespoons sake
1 1/2 teaspoons sugar
1 teaspoon cornstarch, about, dissolved in
1 tablespoon water

1
Mix the marinade ingredients in a large bowl, add the chicken pieces and turn to coat them with the marinade.
2
Cover with plastic wrap and let the chicken marinate for 30 minute or longer in the refrigerator.
3
Preheat oven to 475u00b0 Arrange the chicken pieces, with the marinade and the drained black mushrooms, on cookie sheets lined with aluminum foil.
4
Roast for 15 minutes, turning once, until the skin is golden. Remove.
5
Transfer the browned chicken and mushrooms to a clay pot, dutch oven, or a casserole with a lid. Add the braising sauce and heat until the liquid is boiling.
6
Reduce the heat to medium, partially cover, and cook for 45 minutes, until the meat is very tender.
7
Skim any fat from the surface.
8
The sauce should be slightly thick. If it hasn't thickened sufficiently, heat until boiling, add a little cornstarch dissolved in water, and cook, stirring, until the sauce has a smooth coating consistency.
9
Scoop the chicken and sauce onto a serving platter or serve from the pot.
10
Steamed rice and a vegetable go good with this dish.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Marinade, 2 tablespoons soy sauce, 2 tablespoons rice wine or 2 tablespoons sake, 1 teaspoon sesame oil, and more.

Yes, Clay-Pot Chicken In Oyster Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clay-Pot Chicken In Oyster Sauce

How did you like this recipe?

Frequently Asked Questions