Sandpot Three Flavors (Sa Guo San Wei)
This dish uses a clay pot to slowly braise chicken, pork belly, and shiitake mushrooms together. The three ingredients intermingle their umami, creating a rich broth with tender meat. It's warming and comforting.
Ingredients
14 items- Chicken thighs 300g
- Pork belly 200g
- Dried shiitake mushrooms 8 pieces
- Ginger 1 piece
- Garlic 3 cloves
- Green onion 2 stalks
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- White sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Cooking oil as needed
- Water 500ml
Nutrition
Steps （6 steps）
Clean chicken thighs and cut into 3cm chunks. Slice pork belly into 0.5cm thick slices. Soak dried shiitake in warm water for 30 minutes until soft, remove stems, and slice thinly. Slice ginger, crush garlic, and cut green onions into sections. Set aside.
Heat a wok over medium heat, add 1 tbsp oil, sauté ginger slices and garlic cloves for about 30 seconds until ginger edges are slightly browned and garlic is fragrant. Add the pork belly slices and stir-fry over medium heat for about 2 minutes until the fat renders and slices are lightly golden and curled.
Add the chicken pieces, turn the heat to high, and stir-fry vigorously for about 3 minutes until chicken changes color and tightens. Pour in 2 tbsp cooking wine to remove any smell, and continue to stir-fry for 1 minute until the alcohol evaporates.
Add the sliced mushrooms, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1 tsp sugar. Stir well to coat everything evenly for about 1 minute. Then add 500ml water (or the strained mushroom soaking liquid) and bring to a boil over high heat.
Transfer all contents and liquid into a clay pot (sandpot). Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 25-30 minutes, stirring occasionally to prevent sticking. Simmer until chicken and pork are fork-tender and easily pierced.
Remove the lid, turn to high heat to reduce the sauce for 3-5 minutes until it thickens and coats the back of a spoon. Adjust seasoning with salt and a pinch of white pepper. Sprinkle with green onion sections and serve directly from the pot.
Tips
Rendering the pork belly first adds fragrance and reduces greasiness. A little sugar enhances umami and helps thicken the sauce. When reducing the sauce, leave a little to pour over rice or to dip bread – very delicious.
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