Clay Pot Chicken

Jewelies's Note:

This chicken comes out very tender. Not sure where the recipe came from. I think it was probably an email.

• Total Time: 1 hrs 5 mins
• Prep Time: 10 mins
• Cook Time: 55 mins

Ingredients:

Servings: 4

• 1 1/2 kg whole chickens, cut into sections
• cornstarch, for thickening

MARINADE

• 1 teaspoon sesame oil
• 1 tablespoon dry sherry
• 1/4 teaspoon Chinese five spice powder
• 1/4 teaspoon white pepper
• 1 pressed garlic clove
• 1/4 cup soy sauce
• 1 teaspoon grated fresh gingerroot

Directions:

1. 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.
2. When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
3. Add the chicken and the marinade to the pot.
4. Place covered pot in a cold oven.
5. Set temperature to 450 degrees F.
6. Cook 45 minutes.
7. Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.
8. Return the pot to the oven, uncovered, for the final 10 minutes of cooking.
9. Meanwhile, bring the liquid in saucepan to a boil and thicken with cornstarch.
10. Serve with rice, liberally drenched with the sauce.
11. For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds.

Reviews

[Mikekey]

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!

[adopt a greyhound]

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.

[I'mPat]

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.