啫啫雞煲Sizzling Chicken Claypot

Prep 20 min·Cook 15 min·Rest 30 min

1. 1You're here
   Step 1.

   Cut the chicken into 4 cm pieces (ask the butcher to chop bone-in thighs). Pat very dry.

   600 g Chicken thighs, bone-in or boneless, skin on

   Knife work
2. 2
   Step 2.

   Mix with the light soy, oyster sauce, sugar, dark soy, chu hou paste and white pepper, then the cornflour. Leave for 30 minutes.

   600 g Chicken thighs, bone-in or boneless, skin on1 tbsp Light soy sauce1 tbsp Oyster sauce1 tsp Sugar1 tsp Dark soy sauce1 tbsp Chu hou paste1 pinch White pepper1 tbsp Cornflour

   30 minMarinate
3. 3
   Step 3.

   Heat the dry claypot over medium heat for 3–4 minutes, then add the oil, shallots, garlic and ginger. Fry for 3 minutes until golden at the edges.

   3 tbsp Cooking oil8 Shallots, peeled and halved10 cloves Garlic, whole cloves, peeled40 g Ginger, thick slices

   3 minClaypot cooking

   Wok-chan's tip鑊仔貼士

   Heat a claypot gradually and never put a hot pot on a wet or cold surface: it can crack.
4. 4
   Step 4.

   Push the aromatics to the side, lay in the chicken skin side down in one layer and leave untouched for 3 minutes to brown.

   600 g Chicken thighs, bone-in or boneless, skin on

   3 minClaypot cooking
5. 5
   Step 5.

   Turn the chicken, put the lid on and cook over medium-high heat for 6–8 minutes (10 minutes for bone-in), shaking the pot now and then, until cooked through and the sauce has thickened and caught slightly on the base.

   600 g Chicken thighs, bone-in or boneless, skin on

   8 minClaypot cooking
6. 6
   Step 6.

   Scatter the spring onions and chilli on top and put the lid back on for 30 seconds.

   4 stalks Spring onions, 5 cm lengths1 Red chilli, sliced

7. 7
   Step 7.

   Turn the heat to high, lift the lid and pour the Shaoxing wine around the edge of the pot so it sizzles. Close the lid and take it straight to the table, still hissing.

   3 tbsp Shaoxing wine

   Claypot cooking