How To make Garlic and Ginger Chicken Baked In a Clay Pot
4 lb Frying chicken
2 lg Garlic cloves, minced
1 Knob fresh ginger, grated
Salt and pepper, to taste 2 ts Asian sesame oil
I highly recommend the romertopf type clay pots. Especially for chicken. I've done several chicken recipes in mine and they all came out extremely savory and done to perfection. There's a unique, rich flavor that seems to typify food cooked in this way. Haven't tried this one yet, but it's high on the list. The ingredients are Asian, the technique Western. The result, I imagine, is delectable. It's a very simple recipe. At least the first time I'd resist any temptation to embellish it. Well, maybe a few fermented black beans... ;-} Rinse the chicken inside and out and pat dry. Work your fingers under the skin of the chicken, carefully loosening skin from flesh across the breast and legs. Mix together the garlic, ginger, salt and pepper; rub evenly under the skin. Brush the chicken with sesame oil. Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10 minutes. Drain and place the chicken breast-up in the pot. Cover and place in a cold oven; turn the thermostat to 475F and roast for 1 hour. Remove pot from oven and place on a towel. Put lid on another towel. (The hot clay will break if placed on a cold surface). Transfer chicken to a heated serving platter and drizzle with some of the juices left in the pot. Serves 4. PER SERVING: 515 calories, 76 g protein, 1 g carbohydrate, 21 g fat (5 g (5 g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber. Andrew Schloss, San Francisco Chronicle, 11/23/92. Posted by Stephen Ceideberg; December 2 1992.
How To make Garlic and Ginger Chicken Baked In a Clay Pot's Videos
MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine
Chicken & rice is SO MUCH BETTER cooked liked this | Claypot Chicken Rice | Marion's Kitchen
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Baked mud chicken recipe in our village || no oven and no gas recipe
follow me on Instagram :
My Facebook page :
My telugu channel :
Chicken in a Clay Pot — a quick and simple recipe
Cooking at home is often much simpler than we think. This roast chicken takes just 5 minutes of your time, and it tastes so delicious! Nearly no cooking skills required.
The only thing that you might be missing to cook this amazing meal is the clay pot which you can get on Amazon:
Clay Pot Chicken
Preheat the oven to 400 degrees F/200 degrees C.
Rinse chicken and pat dry with paper towels.
Using a knife, make small holes in the chicken breasts and stick inside the diced olives.
Place the chicken breasts in the clay pot, add the white wine and season it with salt and pepper.
Add the whole jalapenos, the sliced apple, and the pear. Put on top the fresh herbs.
Cover with the lid and bake for 20 minutes.
Remove the clay pot from the oven, add shredded mozzarella and bake for another 5 minutes.
Serve immediately!
---------------------
Follow us on:
Facebook:
Instagram:
Twitter:
Pinterest:
Chef Anna Olson Uses a Clay Pot to Roast Chicken!
Chef Anna Olson demonstrates how to roast chicken in the oven using a clay pot!
Subscribe for more video recipes:
Recipe
Roasted chicken with mushrooms is such a comfort food for me. Cooking it in a clay pot makes for a fantastic flavor and moist, tender chicken.
Serves 4
Rice
225 g (1 cup) long grain rice, such as jasmine or basmati
250 mL (1 cup) chicken stock
10 g (1 ½ Tbsp) peeled and finely julienned fresh ginger
2 green onions sliced
1 kg (2.2 lbs) fresh chicken, cut into large pieces (bone-in)
45 mL (3 Tbsp) soy sauce
15 g (1 Tbsp) granulated sugar
15 mL (1 Tbsp) oyster sauce
10 mL (2 tsp) sesame oil
2 cloves garlic, minced
black pepper
15 g (1 Tbsp) butter
225 g (1/2 lb) gourmet fresh mushrooms, sliced
Directions
1. Preheat the oven to 190 °C (375 °F). If using a claypot, soak it in water for an hour before using.
2. Stir the rice, stock, ginger and green onion in the claypot. Top this with the chicken pieces in an even layer.
3. Whisk the soy sauce, sugar, oyster sauce, sesame oil, garlic and black pepper together and set aside. Heat a sauté pan over medium-high heat and add the butter. Add the mushrooms and sauté until they are tender, 5 to 7 minutes. Add the soy sauce mixture and immediately remove the pan from the heat. Spoon the mushrooms and the liquid over the chicken. Cover the claypot and bake for 60-75 minutes, until the chicken is cooked through. Serve immediately.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#Inspired #ClayPotChicken #OhYum