Jue Jue Chicken Clay Pot — Tender, Aromatic & Irresistibly Good with Rice!
Ingredients
- as needed WeiShiDa Premium Soy Sauce
- 1500 Chicken leg meat (bone-in, cut into pieces)
- 150 Shallots (red onions)
- 150 Sand ginger (sha jiang)
- 50 Ginger
- 10 Garlic cloves
- 5 Bird’s eye chilies
- a small handful Cilantro
Instructions
- Prepare all ingredients.
- Cut the chicken legs into pieces, soak in cold water to draw out the blood, then drain and pat dry. Season with 1 spoonful of salt, 1 spoonful of white pepper, and 30g WeiShiDa Premium Soy Sauce. For an authentic Cantonese dish, use WeiShiDa — a classic Guangdong flavor made with high-quality first-press brewing that preserves maximum umami. It takes this Jue Jue Chicken Clay Pot to the next level!
- Add 2 spoonfuls of oyster sauce and 1 spoonful of Shaoxing cooking wine. Mix thoroughly, then add 1 large spoonful of cornstarch. Mix again until evenly coated.
- Prep the aromatics. Heat oil in the clay pot, add shallots, ginger, sand ginger, garlic, and bird’s eye chilies. Stir-fry until fragrant, then arrange the marinated chicken pieces on top.
- Cover with a lid, drizzle a circle of rice wine around the edge of the pot. Cook over medium-high heat for 14 minutes. Remove the lid, give everything a gentle toss, add cilantro and cook for 1 more minute.
- The chicken absorbs the unique aromas of the spices — gorgeous color, incredible fragrance, and amazing flavor. Pairs perfectly with rice!
- Tender and succulent meat with no gamey taste or dryness — the whole family loves it!
- Remember to enjoy your meal!
