Sizzling Chicken Claypot (Jie Jie Gai Bo)啫啫雞煲
A classic Cantonese claypot dish featuring marinated chicken cooked until sizzling hot, infused with aromatic ginger, garlic, spring onions, and a savoury sauce. The name "啫啫" mimics the sizzling sound the dish makes when served hot in a claypot.
01Ingredients
- 600g Chicken (thigh or whole chicken cut into bite-sized pieces)
- 50g Ginger, sliced
- 30g Garlic, minced
- 2 stalks Spring Onions, cut into 2-inch lengths
- 3 pieces Dried Shiitake Mushrooms, rehydrated and sliced
- 1 Red Chilli, sliced (optional)
- 3 tbsp Shaoxing Wine (divided for marinade and sauce)
- 3 tbsp Light Soy Sauce (divided for marinade and sauce)
- 1 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Sugar
- ¾ tsp White Pepper (divided for marinade and sauce)
- 2 tbsp Cornstarch (divided for marinade and sauce)
- 2 tsp Sesame Oil (divided for marinade and sauce)
- 2 tbsp Cooking Oil
Nutrition (per serving)385kcal
- Protein38.2g
- Carbs8.5g
- Fat18.3g
Fiber 0.8 gSodium 612 mg
02Steps
- In a bowl, marinate the chicken with Shaoxing Wine, Light Soy Sauce, Sesame Oil, White Pepper, and Cornstarch for at least 20 minutes.
- In a small bowl, combine Shaoxing Wine, Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Sugar, White Pepper, Cornstarch, and Sesame Oil. Set aside.
- Heat Cooking Oil in a claypot or heavy-bottomed pot over high heat. Add Ginger and Garlic, stir-fry until fragrant. Add the marinated Chicken and sear until browned on all sides.
- Add Dried Shiitake Mushrooms, Spring Onions, and Red Chilli (if using) to the pot. Stir-fry for 1 minute. Pour in the prepared sauce, stirring to coat the chicken.
- Cover the claypot and simmer on medium-low heat for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened. Serve immediately while sizzling hot.
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