Cantonese Claypot Chicken (Jue Jue Ji)

Cantonese Claypot Chicken (Jue Jue Ji)

Ingredients

• 1 chicken
• 3 ginger
• 2 scallion
• 3 light soy sauce
• 1 dark soy sauce
• 1 oyster sauce
• 1/2 salt
• 1 sugar
• 1 cooking wine
• 1 white pepper
• 2 cornstarch
• 4-5 garlic
• 1 onion
• 1 cilantro
• 3 cooking oil
• 3 rice wine or Shaoxing wine

Instructions

1. Marinate the chicken: In a large bowl, combine julienned ginger and scallions, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, and 1 tsp white pepper. Massage the seasonings into the chicken pieces until well absorbed. Add cornstarch and toss to coat evenly. Marinate for 10 minutes.
2. Remove the ginger and scallion strips from the marinated chicken. Heat oil in a pan over medium heat. Pan-fry the chicken pieces until golden brown on both sides. Remove and set aside.
3. Heat a claypot over medium-high heat. Add oil, then sauté garlic, ginger, and onion until fragrant.
4. Add the seared chicken to the claypot. Cover with the lid and pour rice wine or Shaoxing wine around the edges of the pot (this creates the signature sizzling sound). Reduce heat to medium-low and simmer for 10-15 minutes.
5. When time is up, open the lid and garnish with scallion segments and fresh cilantro. Toss gently to combine and serve hot directly from the claypot.