Terracotta Pot Chicken

Name: Terracotta Pot Chicken
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Ingredients: 1 Young tender chicken (plucked clean of down, feet and head chopped off, deboned, cut into large chunks); 100 g Cooked Yunnan ham (cut into domino-sized pieces); 100 g Fresh mushrooms; 50 g Dried scallops (old tough meat removed, steamed); 900 g Cooking oil (actual consumption approx. 70 g, used for frying and stir-frying); 150 g Cooking wine (for deglazing and steaming dried scallops); 20 g Salt; 6 g MSG; 5 g Scallions (for stir-frying until fragrant and steaming dried scallops); 5 g Ginger (for stir-frying until fragrant and steaming dried scallops); 25 g Soy sauce (for marinating and adjusting color); 25 g Sugar

Featuring oil-poached chicken, Yunnan ham, dried scallops, and fresh mushrooms, this dish is fried then braised for an authentic, fresh, and richly savory flavor.

1h 40m

Easy

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Ingredients

Young tender chicken (plucked clean of down, feet and head chopped off, deboned, cut into large chunks) 1

Cooked Yunnan ham (cut into domino-sized pieces) 100 g

Fresh mushrooms 100 g

Dried scallops (old tough meat removed, steamed) 50 g

Cooking oil (actual consumption approx. 70 g, used for frying and stir-frying) 900 g

Cooking wine (for deglazing and steaming dried scallops) 150 g

Salt 20 g

MSG 6 g

Scallions (for stir-frying until fragrant and steaming dried scallops) 5 g

Ginger (for stir-frying until fragrant and steaming dried scallops) 5 g

Soy sauce (for marinating and adjusting color) 25 g

Sugar 25 g

Instructions

Fry the chicken pieces

Remove all down from the chicken, chop off the feet and head, debone it, cut into large chunks (approx. 50 g each), coat with a small amount of soy sauce, add to a heated wok with oil at 80% heat, fry until colored, then remove.

Prepare the side ingredients

Cut the Yunnan ham into domino-sized pieces. For the dried scallops, remove the old tough meat, place in a bowl, add cooking wine, scallions, ginger and an appropriate amount of water, steam in a steamer until cooked, then remove the scallions and ginger and set aside.

Stir-fry and transfer to pot

Heat oil, stir-fry scallions and ginger until fragrant, add the chicken pieces and stir evenly, pour in cooking wine, add salt, sugar, MSG, soy sauce and an appropriate amount of water, bring to a boil, then transfer both the chicken pieces and the soup into a terracotta pot.

Simmer

Immediately place the Yunnan ham, dried scallops and mushrooms in three separate piles on top of the chicken pieces, cover the lid, simmer over low heat for 50 to 60 minutes, then remove and serve.