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Chinese clay pot chicken

August 9, 2012

Recently I made a post about hot and sour soup with homemade chicken stock from freshly roasted bones. So what did I do with the rest of the chicken?

Chinese clay pot chicken.

It was perfect because I had the mushrooms all ready in my pantry for the soup, so I spared a few more from the bags to make this recipe.

1 chicken’s worth of breast and thighs, with skin (about 2 lbs chicken meat)
1/4 cup dried wood ear mushrooms
1 cup dried shiitake mushrooms
1 Tbsp butter
1/2 onion
1 Tbsp ginger
3 cloves garlic
2 Tbsp rice wine
1 cup chicken stock
2 Tbsp miso
2 Tbsp soy sauce

(1) Soak mushrooms in warm water until reconstituted, about 20-30 minutes.
(2) Roast chicken meat in oven at 400 degrees until skin is browned, about 30-40 minutes.
(3) Chop onion and mince garlic and ginger. Slice mushrooms lengthwise into strips.
(4) Heat butter in a pan on high and saute onions, garlic and ginger until browned, about 3 minutes.
(5) Add rice wine and cook until liquid is gone. Add mushrooms, chicken stock, miso, soy sauce, and chicken. Stir, bring to a boil, and simmer on low heat for 1 hour.
(6) Serve with white rice.


Dai Dai


From → Recipes

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