Home-Style Clay Pot Chicken
A home-style version of Clay Pot Chicken featuring stir-fried chicken braised with spices and a hot pot base.
Story
This recipe adapts the traditional clay pot chicken for home cooking, focusing on building flavor through stir-frying and braising.
Ingredients
Free-range chicken
1 whole (approx. 1.5 kg)
Rapeseed oil
as needed
Soybean oil
as needed
Ginger
sliced, as needed
White sugar
appropriate amount
Star anise
as needed
Sichuan peppercorns
as needed
Hot pot base
small piece
Indian dried red chilies
as needed
Dark soy sauce
to taste
Water
to cover
Pre-boiled accompaniments (e.g., dough cakes or vegetables)
as needed
Instructions
1
Prepare and Stir-fry the Chicken
Clean the free-range chicken and chop into medium-sized pieces. Heat the wok and brush with oil to prevent sticking. Add rapeseed oil, soybean oil, and ginger slices. When the oil is about 60% hot, add the chicken. Stir-fry over medium-low heat until the moisture evaporates and the chicken tightens and releases oil. Remove the chicken and set aside.
2
Fry Aromatics and Base
In a separate pot, add a small amount of oil. Add white sugar, star anise, and Sichuan peppercorns. Stir-fry over low heat to create a slight caramel color. Add a small piece of hot pot base and Indian dried red chilies. Add ginger and stir-fry until fragrant.
3
Braise the Chicken
Add the chicken back to the pot and mix well. Add dark soy sauce over medium-low heat and stir-fry evenly to color the chicken. Add water until the level is slightly higher than the chicken. Add the pre-boiled accompaniments and continue to simmer until cooked through.
