Chicken Rice Claypot
Chicken Rice Pot is a traditional Shanghai cuisine dish. The braised chicken is layered over lettuce and slow-cooked together with rice in the pot, producing a rich, aromatic fragrance.
Ingredients
chicken (washed, patted dry, chopped into pieces)
1/2
ginger
a few slices
green onion (cut into short segments)
3
minced garlic
1 tsp
fermented black bean paste
1.5 tbsp
lettuce (washed, cut into segments)
400 g
sugar (quantity not specified)
to taste
dark soy sauce (for marinating)
1/2 tsp
salt (quantity not specified)
to taste
star anise (remove after stewing)
to taste
cinnamon (do not use after stewing)
to taste
dried tangerine peel
to taste
cornstarch (for marinating and thickening)
1 tsp
water
to taste
wine (type unspecified)
1 tbsp
oil (for sautéing and flash-frying)
2 tbsp
Instructions
1
Marinate the Chicken
Wash the chicken, pat dry, and chop into pieces. Add 1/2 tsp dark soy sauce and 1 tsp cornstarch, toss to combine, then flash-fry briefly and set aside.
2
Stew the Chicken
Heat 2 tbsp oil and sauté the ginger, minced garlic, and fermented black bean paste until fragrant. Add the chicken and toss to coat. Pour in 1 tbsp wine, add the seasonings, bring to a boil, then simmer over low heat for about 10 minutes and thicken with cornstarch slurry. Remove the star anise, discard the cinnamon, and turn off the heat.
3
Layer the Vegetables and Chicken
Wash the lettuce, cut into segments, and arrange in a claypot. Place the chicken on top of the lettuce, scatter the green onions over, and bring to a boil.
4
Combine with Rice and Serve
Cook rice in a separate pot until done, then pour the hot rice into the chicken claypot and simmer briefly. Serve the claypot directly at the table.
