Claypot Chicken | How to make Claypot Chicken

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BySakshi Khanna
Created on 11th Sep 2015
  • Claypot Chicken, How to make Claypot Chicken
Claypot Chickenby Sakshi Khanna
  • Claypot Chicken | How to make Claypot Chicken (28 likes)

  • 0 reviews
    Rate It!
  • By Sakshi Khanna
    Created on 11th Sep 2015

About Claypot Chicken

A popular dish for dinner in South east Asia. A versatile and easy to make dish for you to enjoy the flavours of Asian cuisine

Claypot Chicken, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sakshi Khanna. Claypot Chicken is a dish which demands no explanations, it's a whole world of flavour in itself. Claypot Chicken is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Claypot Chicken by Sakshi Khanna is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Claypot Chicken.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

  • Homemade Chicken Stock

Claypot Chicken

Ingredients to make Claypot Chicken

  • 500g Chicken
  • 1 cup Chicken stock
  • 1/4 cup Peanut Oil
  • 1/4 cup Dry sherry
  • 1 Red Bell Pepper (capsicum)
  • 3 Garlic cloves sliced
  • 2 tbsp Soy sauce
  • 1 tbsp Cornflour
  • 1 tbsp Ginger grated
  • 1 Cinnamon stick
  • 1 Red chilli sliced
  • 1/2 tsp Sesame Oil

How to make Claypot Chicken

  1. Mix the cornflour, 1 tbsp dry sherry and half of the soy sauce in a bowl.
  2. Add the chicken and coat well.
  3. Heat the peanut oil in a wok. Add the chicken pieces and cook until golden.
  4. Remove the chicken pieces onto paper towels to drain excess oil
  5. Heat the reserved oil over high heat. Add garlic and ginger, stir well.
  6. Add capsicum and cook until tender, for about 3 minutes.
  7. Now add the chicken, chicken stock, cinnamon and remaining sherry and soy sauce.
  8. Simmer and stirring occassionally cook for 12-15 mins.

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