Lucky enough to have a claypot? Have I got a recipe for you! Don’t have one? Go out and get one, then cook this recipe! Hehe you can modify it to cook in the oven quite easily. I just don’t know if the full effect will be achieved. Good in a pinch though. For years the claypot I had was just sitting there under the sink. I had bought it on sale for 10$ way back when. Then one day I proclaimed that I would use it. It was one of those adventurous days which can go either way really hehe. This time I definitely conquered the clay pot. My parents do a roast chicken with wine in theirs which served as the inspiration for this dish.
- 2 tbl. soy sauce
- 5 tbl. sake
- 2 tbl canola oil
- 2 shallot, sliced thinly
- 2 inch piece of ginger cut into six slices
- 6 pieces of chicken thighs (I tend to go for skinless, bone in)
- 10-15 shiitake (fresh is good, if dried steep them in hot water for 20 minutes until soft. Keep the water. Make sure the stems are removed)
- 2 pouches of chicken oxo
- 3 tbl. oyster sauce
- 1 tsp. brown sugar
- 1 tbl flour
- 1 1/2 water (if you used dry some of this will be from your mushroom water)
- Mix the soy sauce, 2 tbl of sake, 1 tbl canola oil, shallots, and ginger in a bowl. Add the chicken pieces and coat throughly. Cover with plastic wrap and allow to marinate overnight in the refrigerator.
- Heat a wok to medium. Swirl in the remaining oil and place the chicken pieces in the wok allowing them to brown on each side. Drizzle marinade on top. Approx. 5 minutes each side. Remove.
- Soak your claypot in cold water for atleast 15 minutes. Arrange the chicken inside the claypot and top with the shallots.
- Puree the mushrooms in the water until desired consistency.
- In a saucepan combine the flour, oxo, oyster sauce, sugar, remaining sake, and mushroom puree. Heat until the mixture begins to thicken. Pour over top the chicken arranged in the claypot.
- Place the claypot in the oven and start heating to 475F. Do not put the claypot in a hot oven, always preheat with your claypot in it. Once the oven reaches temperature allow the dish to cook for 45 minutes.
Each thigh with a bit of sauce is 172 calories, 7.5 grams of fat and 0.8 grams of fiber. This dish was claypot licking good. That thing was full of sauce and goodies! Before we knew it, it had been spooned out and practically licked clean. This was great served over rice. My husband even proclaimed that it was rather like eating a chinese styled risotto. A big winner and highly recommended.