Clay-Pot Chicken in Oyster Sauce

Recipe by Hey Jude
READY IN: 1hr 45mins


  • Marinade
  • 2
    tablespoons soy sauce
  • 2
    tablespoons rice wine or 2 tablespoons sake
  • 1
    teaspoon sesame oil
  • 4
    whole scallions, ends trimmed, cut into 1 inch lengths
  • 2
    inches chunk fresh ginger, peeled, then cut into 6 slices
  • 3 12 - 4
    lbs chicken pieces, rinsed and drained
  • 10
    dried Chinese black mushrooms, soaked in hot water for 20 minutes until soft, stems removed, caps cut into thirds
  • Braising Sauce
  • 1 12
  • 3
    tablespoons oyster sauce
  • 3
    tablespoons rice wine or 3 tablespoons sake
  • 1 12
    teaspoons sugar
  • 1
    teaspoon cornstarch, about, dissolved in
  • 1
    tablespoon water


  • Mix the marinade ingredients in a large bowl, add the chicken pieces and turn to coat them with the marinade.
  • Cover with plastic wrap and let the chicken marinate for 30 minute or longer in the refrigerator.
  • Preheat oven to 475° Arrange the chicken pieces, with the marinade and the drained black mushrooms, on cookie sheets lined with aluminum foil.
  • Roast for 15 minutes, turning once, until the skin is golden. Remove.
  • Transfer the browned chicken and mushrooms to a clay pot, dutch oven, or a casserole with a lid. Add the braising sauce and heat until the liquid is boiling.
  • Reduce the heat to medium, partially cover, and cook for 45 minutes, until the meat is very tender.
  • Skim any fat from the surface.
  • The sauce should be slightly thick. If it hasn't thickened sufficiently, heat until boiling, add a little cornstarch dissolved in water, and cook, stirring, until the sauce has a smooth coating consistency.
  • Scoop the chicken and sauce onto a serving platter or serve from the pot.
  • Steamed rice and a vegetable go good with this dish.