Beijing Clay Pot Chicken
Slow-simmered in a clay pot, the chicken turns tender and flavourful, bathed in a rich, savoury broth that warms both heart and stomach.
Ingredients
13 items- Chicken 1/2 chicken (about 500g)
- Ginger 15g
- Spring onions 2
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Rock sugar 1 tbsp
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Salt to taste
- Water as needed
Nutrition
Steps （6 steps）
Place chicken pieces in cold water with ginger slices and 1 tbsp wine. Bring to a boil over high heat and cook for 3 minutes, skimming off foam. Drain and set aside.
Heat a clay pot with a little oil. Add ginger, spring onion, and garlic; stir-fry over medium heat for about 1 minute until fragrant.
Add blanched chicken and stir-fry for 2 minutes until lightly browned. Add light soy sauce, dark soy sauce, rock sugar, star anise, and cinnamon. Stir well to coat the chicken.
Pour in enough water to cover the chicken by 2cm. Add bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the chicken is tender and a chopstick can easily pierce the thickest part.
Uncover and turn the heat to high. Reduce the sauce for about 5 minutes, stirring occasionally to prevent sticking, until the sauce thickens and coats the back of a spoon.
Season with salt to taste. Transfer to a serving bowl and garnish with chopped spring onions.
Tips
Blanching in cold water helps remove blood and impurities for a cleaner taste; add all the water at once for the most flavorful broth; watch the heat carefully during reduction to avoid burning.
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