Garlic Clay Pot Chicken

Name: Garlic Clay Pot Chicken
Ingredients: 750g Whole dressed chicken (scalded and plucked, coated with dark soy sauce); 75g Sliced fat pork; 20g Diced chili; 15g Diced scallion; 40g Sliced ginger; 40g Scallion sections; 50g Garlic cloves (ends trimmed); 50g Shaoxing wine; 50g Oyster sauce; 20g Dark soy sauce (coated on chicken); 10g White sugar; 10g MSG; A little Refined salt; 200g Clear broth; 15g Slaked water chestnut starch; A little Ground pepper; A little Sesame oil; 25g Lard

A whole chicken is blanched, glazed, and slow-cooked in an earthenware pot with garlic and fatty pork until tender, then chopped and beautifully plated.

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Story

This traditional dish highlights the rustic charm of earthenware cooking, a method beloved for its ability to lock in deep, savory flavors and tenderize the meat over a slow, even heat. The result is a beautifully glazed and aromatic centerpiece, offering a comforting taste of authentic heritage cuisine.

Ingredients

Whole dressed chicken (scalded and plucked, coated with dark soy sauce) 750g

Sliced fat pork 75g

Diced chili 20g

Diced scallion 15g

Sliced ginger 40g

Scallion sections 40g

Garlic cloves (ends trimmed) 50g

Shaoxing wine 50g

Oyster sauce 50g

Dark soy sauce (coated on chicken) 20g

White sugar 10g

MSG 10g

Refined salt A little

Clear broth 200g

Slaked water chestnut starch 15g

Ground pepper A little

Sesame oil A little

Lard 25g

Instructions

Step 1

Blanch the dressed chicken, remove all fine feathers, blanch it once more, then coat with dark soy sauce.

Step 2

Heat an earthenware pot over high heat. Add lard and bring to a boil, then add garlic and deep-fry until thoroughly cooked. Remove the oil, add fat pork, ginger slices, and spring onion strips. Add the chicken and pan-fry until both sides are golden brown. Splash in Shaoxing wine, add light broth, and season with MSG, salt, oyster sauce, white sugar, and other flavorings. Cook the chicken until done. Chop the chicken into pieces and arrange them on a plate.