Clay Pot Chicken Recipe Rice Cooker
Description
Clay pot chicken is a classic Chinese dish that is cooked in an earthenware vessel, usually over an open fire or in an oven. It is a simple and delicious dish, with the ingredients slow-cooked in a clay pot to produce an intense, flavorful sauce. This recipe is designed to be cooked in a rice cooker, which makes it easier and more convenient to prepare. The clay pot seals in all the flavors of the ingredients and creates a rich, tasty meal.
Prep Time
This recipe requires about 10 minutes of prep time. This includes washing and chopping the vegetables and marinating the chicken. If you are using a marinade that you have already prepared, you can reduce the prep time significantly.
Cook Time
Once everything is prepared, this recipe will take about 1 hour and 15 minutes to cook in a rice cooker. This includes the time it takes for the rice cooker to heat up and then slow-cook the ingredients.
Ingredients
For this recipe you will need: 1 pound boneless, skinless chicken breasts; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 1 teaspoon of sesame oil; 1 tablespoon of soy sauce; 1 tablespoon of rice wine; 1/2 cup of chicken broth; 1/2 cup of diced carrots; 1/2 cup of diced celery; 1/2 cup of diced onions; 2 tablespoons of minced garlic; 1 teaspoon of grated ginger; 1 teaspoon of sugar; 1 tablespoon of cornstarch; and 1 tablespoon of cold water.
Instructions
1. Cut the chicken into 1-inch cubes and season with salt and pepper. Place in a bowl and add the sesame oil, soy sauce, and rice wine. Mix to combine and set aside to marinate for 15 minutes.
2. In a separate bowl, mix together the chicken broth, carrots, celery, onions, garlic, ginger, and sugar. Set aside.
3. Grease the inside of the clay pot with some oil. Place the marinated chicken in the pot and top with the vegetable mixture. Cover with the lid and place the pot in the rice cooker.
4. Set the rice cooker to the “Slow Cook” setting and cook for 1 hour.
5. In a small bowl, mix together the cornstarch and cold water to make a slurry. Once the chicken is finished cooking, add the slurry to the pot and stir to combine. Cook for an additional 10 minutes, or until the sauce has thickened.
6. Serve over hot steamed rice and enjoy!
Equipment
This recipe requires a clay pot, which should be made from high-quality earthenware. You will also need a rice cooker, as this is the best way to cook the dish. A large bowl and small bowl will also be needed for preparing the ingredients.
Notes
It is important to use a high-quality earthenware clay pot for this recipe, as the clay will help to seal in the flavors of the ingredients and create a rich, flavorful sauce. If you do not have a clay pot, you can use a cast-iron pot or a heavy-bottomed saucepan instead.
Nutrition: Per Serving
This recipe makes 4 servings. Each serving contains: 250 calories; 10g fat; 20g protein; 10g carbohydrates; and 2g fiber.
Recipe Tips
For a spicier version of this dish, try adding some chili peppers to the marinade or to the vegetable mixture. You can also add some cooked mushrooms or bamboo shoots to the dish. If you are using a marinade that you have already prepared, you can reduce the prep time significantly.
If you don't have a rice cooker, you can still make this dish. Simply heat a large pot over medium-low heat, add the ingredients, and simmer for 1 hour, stirring occasionally. You can also bake the clay pot in an oven preheated to 350°F for 1 hour.
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