How to make Chinese Style Claypot Chicken -

Chicken cooked with mushrooms, babycorn, Chinese cabbage and some sauces and served in a claypot.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Salt (नमक)

Cuisine : Chinese

Course : Main Course Chicken

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For more recipes related to Chinese Style Claypot Chicken checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Kozhi Vartha Kari Capsicum Chicken Makai Murgh Keema Chettinadu Kozhi Kozhambu

Chinese Style Claypot Chicken

Chinese Style Claypot Chicken Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chinese Style Claypot Chicken Recipe

  • Boneless chicken breasts cut into thick strips 2

  • Salt to taste

  • Crushed black peppercorns to taste

  • Ginger peeled and sliced 1 inch

  • Onion 1 medium

  • Oil 2 tablespoons

  • Spring onion with greens 2

  • Shiitake mushrooms soaked in warm water 3-4

  • Babycorn blanched and cut into thin strips 8-10

  • Chinese cabbage roughly chopped 1/4 cup

  • Oyster sauce 2 teaspoons

  • Soy sauce 1 teaspoon

  • Groundnut oil 2 tablespoons

  • Chicken stock 1/4 cup

  • Cornstarch 1 tablespoon

  • Pak choy 5-6

Method

Step 1

Combine chicken, salt and crushed peppercorns in a bowl. Add cornstarch and mix well.

Step 2

Blanch prepared chicken in boiling water for 5-7 minutes.

Step 3

Slice ginger and onion.

Step 4

Heat oil in a non-stick wok, add sliced ginger and onion and sauté for a minute.

Step 5

Slice shiitake mushrooms and spring onion blubs and add to the wok. Add babycorn, Chinese cabbage and mix well. Add blanched chicken, salt, crushed peppercorns, oyster sauce, soy sauce and groundnut oil and mix well. Add chicken stock and mix well.

Step 6

Combine cornstarch and little water in a bowl to make a smooth paste.

Step 7

Add prepared cornstarch slurry to the wok and mix well. Cook till the chicken is done.

Step 8

Blanch pak choy in boiling water for 3-5 minutes.

Step 9

Roughly chop spring onion greens and add to the wok and mix well. Cook for 3-5 minutes.

Step 10

Pour the Chinese style chicken into a clay pot, garnish with blanched pak choy and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.