Clay-pot Chicken In Oyster Sauce

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 1/2-4 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
• 1 1/2 cups chicken broth
• 3 tablespoons oyster sauce
• 3 tablespoons rice wine or 3 tablespoons sake
• 1 1/2 teaspoons sugar
• 1 teaspoon cornstarch, about, dissolved in
• 1 tablespoon water

Recipe

• 1 mix the marinade ingredients in a large bowl, add the chicken pieces and turn to coat them with the marinade.
• 2 cover with plastic wrap and let the chicken marinate for 30 minute or longer in the refrigerator.
• 3 preheat oven to 475° arrange the chicken pieces, with the marinade and the drained black mushrooms, on cookie sheets lined with aluminum foil.
• 4 roast for 15 minutes, turning once, until the skin is golden. remove.
• 5 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.
• 6 reduce the heat to medium, partially cover, and cook for 45 minutes, until the meat is very tender.
• 7 skim any fat from the surface.
• 8 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.
• 9 scoop the chicken and sauce onto a serving platter or serve from the pot.
• 10 steamed rice and a vegetable go good with this dish.