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Clay Pot


Chicken in a Clay Pot


11/2 lbs Chicken, cleaned
3 tbsp. Peanut oil
6 thin slices Young ginger, peeled
1 lb. Chinese mustard greens (choy sum)
12 cloves Garlic, sliced and deep fried
12 bulbs Shallots, sliced and deep fired
How to make the Sauce:
3tbsp. Oyster sauce
3 tbsp. Dark soy sauce
3 tsp. Chinese yellow wine, or sweet sherry
3 tsp. Light soy sauce
pinch Ground pepper
1 1/2 cup Chicken stock or water

Chop chicken into bite-sized pieces and dry with paper towel.

Place the clay pot over high heat for one minute, add oil and when smoking.

Use a pair of chopsticks to stir fry the ginger, garlic and shallots. for one minute until they fragrant.

Add chicken and stir fry for at least 3 minutes until the chicken meat changes the color and slightly browned.

Add oyster sauce and dark soy sauce and stir fry briefly.

Add remaining sauce ingredients and cover with the lid and cook over high heat for about 8 minutes.

Wash the mustard green (choy sum), and cut off the root end then cut into finger lengths.

Remove the lid of the clay pot, sprinkle some pepper and place the vegetables over the top.

Cover and cook for a further 2 to 3 minutes.

Serve immediately

Serve 4-6 people.

Simple tip:

To season a Chicken clay pot dish, engross completely in.



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Last modified: May 26, 2003