Spinach Chicken Claypot
A Cantonese home-style clay pot dish featuring tender chicken and fresh spinach — simple, wholesome, and full of flavor.
Ingredients
chicken (washed, patted dry, chopped into pieces, marinated with seasoning for 10 minutes, oil-blanched)
half
small dried shiitake mushrooms (softened, stems removed, patted dry)
25g
shallots (red skin peeled off, washed and drip-dried)
300g
ginger (sliced, for sautéing)
a few slices
spinach (washed, cut into short segments, placed in the claypot)
250g
carrot (sliced)
a few slices
oyster sauce
1.5 tbsp
light soy sauce
1 tbsp
sugar
0.5 tsp
cornstarch
0.5 tbsp
oil
1 tbsp
salt
to taste
Instructions
1
Prepare ingredients
Wash the spinach, cut into short segments and place in the claypot. Peel the red skin off the shallots, wash and drip dry. Soften the dried mushrooms, remove the stems and pat dry. Wash the chicken, pat dry, chop into pieces, add the marinade and marinate for 10 minutes, then blanch in oil.
2
Stir-fry
Heat 2 tbsp of oil, sauté the shallots and ginger until fragrant, add the chicken, mushrooms and oyster sauce and stir-fry briefly. Add the cooking wine, seasoning and carrots, keep stirring continuously, cook until the chicken is done, scoop onto the spinach, bring the claypot to a boil and serve.
