Clay Pot Chicken with Chinese mushroom and Sausages 冬 菇 滑 雞 煲

chicken claypot 1Clay Pot Chicken with Chinese mushroom and Sausages 冬 菇 滑 雞 煲

Clay pot is an old Chinese tradition way of cooking a one pot wonder. Clay pot recipe are a versatile dish, you can pork, spare ribs, chicken or salmon. It is a warming, satisfying dish especially in the winter season. I usually have friends with their fluffy bowls of rice, crowding round this special clay pot dish. It definitely gets the conversation going!

Serves: 5 -6
Prep Time: 20 minutes
Cooking Time: 40 minutes

Ingredients for Chicken
6-8 chicken thighs
8 chicken wings
8 dried shiitake mushrooms
1  tablespoon groundnut oil
2 Chinese sausages
3 garlic cloves
10 grams ginger
125 ml water

Ingredients for marinade
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1 teaspoon chicken powder
2 dashes white pepper

Tenderising the thigh
2 teaspoons baking soda
2 teaspoons water

Thickening sauce
1 teaspoon corn flour
1 tablespoon water

Optional extras
Chopped Coriander or Spring onions for garnish


  • Soak the mushroom in warm water for 20 minutes, remove the stalks, cut the large mushrooms in halves and keep the small mushrooms whole. In a mixing bowl, combine the ingredients for the marinade, mix well.
  • To tenderize the meats, mix the thighs and wings with water and baking soda, set aside for 10 minutes. Rinse and wash well under cold water to rid of any baking soda. Cut thighs in half, keep the wings whole and put in with marinade sauce. Set aside to marinade for 20 minutes.
  • Chop the garlic and ginger finely, until it resembles a rough paste. Heat a large size clay pot at high heat setting until hot, add in oil, once heated, add in the fragrant garlic and ginger paste. Stir for 10 seconds before adding sliced sausages, mushrooms followed by the marinade thighs and wings. Move the ingredients around to prevent meat from sticking to clay pot.
  • Add in 125 ml water, cover with lid and reduce to a medium/low heat, simmer for 30 minutes. Mix corn flour with water, and add into the pot, mix well and continue to simmer with lid off for a further 10 minutes.

Garnish with optional extras and serve.



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