Claypot Three-Cup Chicken with Shiitake
Claypot Three-Cup Chicken with Shiitake
Classic DishThree Cup Chicken
Prep: 20 min • Cook: 30 min. Slow-simmered in a claypot or heavy pan so flavors concentrate: tender chicken and woodsy shiitake mushrooms are glazed in a caramelized, spoonable sauce of soy, toasted sesame oil and Shaoxing rice wine, lifted with fresh Thai basil and bright ginger.
- Preparation time
- 20 min
- Cooking time
- 30 min
- Total time
- 50 min
- Servings
- 4
Instructions
Prep
- 1Pat chicken pieces dry and trim excess fat; cut larger pieces to even size for uniform cooking.
- 2If using dried shiitake, soak in warm water 20–30 minutes; drain and reserve soaking liquid.
- 3Combine soy sauce, sesame oil, Shaoxing rice wine, rock sugar and water in a bowl; stir until sugar dissolves.
- 4Slice ginger into thin matchsticks and crush garlic lightly; pick basil leaves and cut scallions for garnish.
Cook
- 1Heat claypot or heavy-bottomed pan over medium-high heat and add neutral oil until shimmering.
- 2Place chicken skin-side down and sear without moving until well browned, 4–6 minutes; flip to brown other side.
- 3Push chicken to the side, add ginger and garlic, and cook until fragrant, about 30 seconds.
- 4Add shiitake mushrooms, pour the prepared sauce over the chicken, and bring to a gentle boil.
- 5Reduce heat to low, cover, and simmer gently 15–20 minutes until chicken is cooked through and sauce thickens.
- 6Uncover and increase heat slightly to reduce and caramelize the sauce, spooning it over the chicken for 2–3 minutes.
- 7Stir in Thai basil and scallions, toss briefly until basil wilts, then remove from heat and serve immediately over steamed rice.
Nutrition Information
- Calories
- 751 kcal
- Protein
- 45 g
- Fat
- 48 g
- Carbs
- 36 g
| Nutrient | Per serving |
|---|---|
| Calories | 751 kcal |
| Protein | 45 g |
| Fat | 48 g |
| Carbs | 36 g |
Tips
- Prep: Trim chicken and cut uniform pieces so every piece cooks evenly and the braise is consistent.
- Cooking: Use a claypot or heavy cast-iron pan to retain heat and concentrate flavors without burning.
- Serving: Spoon the glossy caramelized sauce generously over steamed rice and add extra basil for freshness.
