Prep 10 mins
Cook 55 mins
This chicken comes out very tender. Not sure where the recipe came from. I think it was probably an email.
- In a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently.
- When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
- Add the chicken and the marinade to the pot.
- Place covered pot in a cold oven.
- Set temperature to 450 degrees F.
- Cook 45 minutes.
- Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.
- Return the pot to the oven, uncovered, for the final 10 minutes of cooking.
- Meanwhile, bring the liquid in saucepan to a boil and thicken with cornstarch.
- Serve with rice, liberally drenched with the sauce.
- For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds.
I love my clay cooker and I am always on the lookout for ways to use it. This is one of the best I have found. Delicious, moist chicken and wonderful rich sauce. i think the marinade/sauce would be good with pork also. Thank you for a great dinner!
I only used two whole breasts but the flavor was great. I could really taste the Chinese five spice powder. Served with spinach salad and Nona's Japanese Creamy Sesame Salad Dressing.
This made a wonderful dinner tonight 3 gave it 5* and the 4th was going between 3 and 4 feeling that something was missing (but couldn't define it). I used a large roasting chicken (just over 2K - keeping backbone for stock) which I quartered and cooked for the full 45 minutes under cover and then 15 minutes with the lid off (could have done with an extra 5 minutes under cover). The sauce (and was surprised how much there was) was silky smooth and delicious and was not salty from the soy, as a matter of fact all the flavours melded well and none were predominant. Thank you Jewelies for a definate keeper, made for Edition 5 - Make My Recipe - a game of tag.