Clay Pot Chicken In Oyster Sauce Food

THE BEST CLAY POT CHICKEN RICE (鸡肉煲仔饭)

Steps:

• Rinse rice a few times and drain. Add water and mix. Let the rice soak for 30 minutes.
• Rinse shiitake mushrooms. Place dried shiitake mushrooms in a medium sized bowl and add warm water to cover. Mix a few times so that the mushrooms are coated with water. Set aside and allow to rehydrate for about 20 minutes. (Slice fresh mushroom if you use it instead.)
• Combine chicken, light soy sauce, Shaoxing wine, ginger, sugar, and salt in a large bowl. Mix well. Blend in cornstarch and mix well by hand until chicken is evenly coated. Marinate at room temperature.
• When the shiitake mushrooms turn soft, carefully rinse mushrooms to remove any dirt. Drain and set aside.
• Drain rice and add into a medium sized dutch oven (or clay pot). Add 350 milliliters water. Add Heat over medium high heat. Add 1 teaspoon oil and mix well. Bring to a boil while stirring regularly, just like cooking risotto. Turn to medium heat. Continue to cook and stir, until the water is almost absorbed by the rice, about 5 minutes. Cover and simmer over lowest heat for 10 minutes.
• While simmering the rice, cook the chicken and mushrooms. Add the remaining 1 teaspoon of oil into a nonstick skillet over medium high heat until warm. Add chicken and let it cook for 1 minute without stirring. Place the chicken so that you cook the skin side first, until golden brown. Flip and cook the other side until golden brown, and the chicken is half cooked through. Turn to lowest heat. Transfer the chicken to a plate.
• (Optional) Use a spoon to transfer the extra oil to a small bowl, until just a thin layer of oil remains in the skillet. If you use skinless chicken, skip this step.
• Turn back to medium high heat and add shiitake mushrooms. Stir and cook for 2 minutes. Transfer to a plate and set aside.
• When the rice is ready (the water should be fully absorbed by now), arrange chicken, mushrooms, and Chinese broccoli on top of the rice. Cover and continue to simmer for 18-20 minutes (the longer you simmer, the more crispy the rice on the bottom will be). Be careful - you should move as quickly as you can, so the temperature of the rice won't drop too much.
• While the rice is cooking, mix the oyster sauce with the sugar and garlic in a small bowl.
• When the rice is done, remove from heat and uncover. Drizzle oyster sauce on top immediately, while the rice is hot, and mix everything well with a spatula. I suggest you scrape the rice from the bottom while the pot is still warm. Otherwise, it will be a bit difficult to scoop out.
• Serve hot as a main dish/

CLAY-POT CHICKEN IN OYSTER SAUCE

Steps:

• Mix the marinade ingredients in a large bowl, add the chicken pieces and turn to coat them with the marinade.
• Cover with plastic wrap and let the chicken marinate for 30 minute or longer in the refrigerator.
• Preheat oven to 475° Arrange the chicken pieces, with the marinade and the drained black mushrooms, on cookie sheets lined with aluminum foil.
• Roast for 15 minutes, turning once, until the skin is golden. Remove.
• 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.
• Reduce the heat to medium, partially cover, and cook for 45 minutes, until the meat is very tender.
• Skim any fat from the surface.
• 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.
• Scoop the chicken and sauce onto a serving platter or serve from the pot.
• Steamed rice and a vegetable go good with this dish.

CLAY POT CHICKEN

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.

CHINESE CLAY POT RICE WITH CHICKEN

Steps:

• Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
• Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.

CLAY-POT CHICKEN

Steps:

• Preheat the oven to 180 degrees Celcius.
• Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
• Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
• Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
• Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
• Plain rice is the usual accompaniment, but I normally serve with Naan Bread.

CHINESE CLAYPOT CHICKEN

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!