How To make Garlic and Ginger Chicken Baked In a Clay Pot
4 lb Frying chicken
2 lg Garlic cloves, minced
1 Knob fresh ginger, grated
Salt and pepper, to taste 2 ts Asian sesame oil
I highly recommend the romertopf type clay pots. Especially for chicken. I've done several chicken recipes in mine and they all came out extremely savory and done to perfection. There's a unique, rich flavor that seems to typify food cooked in this way. Haven't tried this one yet, but it's high on the list. The ingredients are Asian, the technique Western. The result, I imagine, is delectable. It's a very simple recipe. At least the first time I'd resist any temptation to embellish it. Well, maybe a few fermented black beans... ;-} Rinse the chicken inside and out and pat dry. Work your fingers under the skin of the chicken, carefully loosening skin from flesh across the breast and legs. Mix together the garlic, ginger, salt and pepper; rub evenly under the skin. Brush the chicken with sesame oil. Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10 minutes. Drain and place the chicken breast-up in the pot. Cover and place in a cold oven; turn the thermostat to 475F and roast for 1 hour. Remove pot from oven and place on a towel. Put lid on another towel. (The hot clay will break if placed on a cold surface). Transfer chicken to a heated serving platter and drizzle with some of the juices left in the pot. Serves 4. PER SERVING: 515 calories, 76 g protein, 1 g carbohydrate, 21 g fat (5 g (5 g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber. Andrew Schloss, San Francisco Chronicle, 11/23/92. Posted by Stephen Ceideberg; December 2 1992.
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Claypot Rice Made In 30 Minutes With A Rice Cooker Recipe - 电饭锅煲仔饭
This recipe is a godsend for those of you who do not own a claypot. We tweaked the recipe a little so you get all the yummy flavours of a typical claypot rice minus the all the hassle!
Full recipe at:
Rather than just throwing everything in the rice cooker, we pre-fry the ingredients in a wok to give it more colour and flavours. The next step is pretty simple, when the rice is steaming, just combine everything and let the rice cooker work its magic.
A healthy and easy dish you can easily whip up for the whole family any day! We used Heavenly Rice for it's smooth and fluffy texture when cooked; it enhances the taste.
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Ingredients:
200g Heavenly rice
225ml water
200g boneless chicken thigh
1 Chinese wine sausage
4 chinese mushrooms (soaked)
2 shallots (minced)
4 cloves garlic (minced)
2 slices salted fish brined in oil
¼ tsp sugar
2 tbsp oil
2 tbsp Shaoxing wine
Chopped spring onions
Blanched vegetables
Chicken marinade:
1 tbsp light soya sauce
2 tsp oyster sauce
¼ tsp dark soya sauce
1 tbsp ginger juice
2 tsp sesame oil
1 tbsp Shaoxing wine
1 tsp cornflour
½ tsp sugar
¼ tsp white pepper
Sauce:
2 tsp light soya sauce
½ tsp dark soya sauce
½ tsp sugar
¼ tsp pepper
1 tsp shallot oil
1 tsp sesame oil
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Braised Whole Chicken in Clay Pot Cantonese Style
Sense the unmatchable taste of the traditional cooking in clay pot. Tasty, tender, aromatic... you name it!
So JUICY & TENDER CHICKEN RECIPE! Do not USE OVEN! I will SHOW you SECRET to COOK Delicious CHICKEN!
Watch!!! SIMPLE WAY of COOKING JUICY & TENDER CHICKEN RECIPE
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List of Ingredients:
Whole chicken
Soy sauce
Oyster sauce
Bayleaf
Lemon grass
Garlic
Onion leeks
Black pepper
Star anise
Lemon lime soda (sprite)
Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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EASY ORANGE GINGER ROMERTOPF CLAY POT OVEN ROASTED WHOLE CHICKEN | Chef and More | Made From Scratch
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EASY ORANGE GINGER CLAY ROMERTOPF POT OVEN ROASTED WHOLE CHICKEN | Chef and More | Made From Scratch
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INGREDIENTS:
5 Garlic cloves peeled and crushed
salt and pepper to taste
2 oranges
1 tablespoon Brown Sugar
1/4 cup soy sauce
1 t4easpoon grated fresh ginger
1/4 teaspoon allspice
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Oyster Chicken Wings in ClayPot
Simmered oyster chicken wings in claypot
Super easy and extremely tender claypot oyster chicken wings with onion, vegetables and garlic gloves at bottom, making a well balanced one pot main dish.
********* Ingredients ****************
20 chicken wings
1/4 tsp. salt
dash ground pepper
1 tbsp. oyster sauce
2 green onions , chopped
1 thumb ginger, half sliced and half diced
1/2 bell pepper , cut into pieces
1 whole garlic , peeled
2 tbsp. cooking oil , divided
Combined sauce
1 tbsp. Chinese ShaoXing wine
1/2 tbsp. light soy sauce
1/2 tbsp. dark soy sauce
2 tbsp. oyster sauce
2 tsp. sesame oil
1/4 tsp. ground black pepper
*********Printable recipe***********
Juicy Clay Baked Chicken Recipe
Thumbs up if you would eat this.
RECIPE
Ingredients:
2 tablespoons soy sauce plus 2 teaspoons, divided
¼ cup Shaoxing wine plus 2 teaspoons, divided (Chinese rice wine)
1 ½ teaspoons five-spice powder
4-pound whole chicken
6 shiitake mushrooms, dried
4 garlic cloves, chopped
1 tablespoon fresh ginger, grated
⅔ cup ground pork
2 scallions, finely sliced
2 teaspoons rice wine vinegar
2 lotus leaves
For the crust:
2 ½ pounds nontoxic kiln fired clay
String
Steps:
1. In a bowl, combine 2 tablespoons soy sauce, a quarter of a cup Shaoxing wine, and five-spice. Stir to combine. Add the chicken, and turn over to cover in the marinade, then cover and refrigerate overnight.
2. In hot water, soften lotus leaves for 40 minutes, and the mushrooms for 30 minutes. Drain the mushrooms and finely chop. Pat dry the lotus leaves with a paper towel.
3. Preheat your oven to 350 degrees.
4. Make the stuffing: In a bowl, mix the mushrooms, garlic, ginger, pork, scallions, remaining 2 teaspoons soy sauce, 2 teaspoons Shaoxing wine together, and rice wine vinegar. Set aside.
5. Drain the chicken from the marinade, and then stuff the chicken with the combined mixture.
6. Prepare the chicken: Roll out a piece of clay to about 1-centimeter thick and lay 1 of the soaked lotus leaves over the top. Place the chicken on top of the lotus leaf. Lay a second lotus leaf over the top of the chicken.
7. Wrap the chicken in the leaves, and then secure the leaves with string.
8. Cover the whole chicken and lotus leaves with the non-toxic clay. Place in the oven and bake for 3 hours and 30 minutes to 4 hours.
9. Remove from the oven and rest for 20 minutes. Then, pick open the dough and unwrap the chicken to serve.
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