Clay Pot Chicken (pot not required)
1 c low sodium soy sauce
1/4 c sherry (in the stores near us you can find this with the vinegar and cooking wine, but don't get sherry vinegar)
1 T sesame oil
1 t Chinese 5 Spice (or substitute a pinch of anise, cloves, cinnamon, and fennel)
1 t white pepper
1 t ground ginger
1 T minced garlic
1 pound chicken - we use boneless thighs, but anything will work
1 t cornstarch
1 t cold water
rice and vegetables of your choice
- Combine all the ingredients for the marinade together in a ziplock bag or bowl and whisk well to incorporate the powdered spices.
- Add the chicken and mix it around so that it is coated in the marinade.
- Let it sit for at least 30 minutes, but not all day or the chicken may become a little too salty.
- Meanwhile, start your rice and prep your veggies.
- Remove the chicken from the marinade, reserving the marinade, and grill it however you'd like.
- While the chicken is cooking, put the marinade in a small sauce pan on medium heat. Bring it to a boil for about 3 to 5 minutes to be sure you've killed any bacteria that may be in there from the raw chicken. If this feels too sketchy (but I promise we do this every time and we don't get sick), make a double batch of the marinade and save half for the sauce. If it seems to have cooked down too much in this step, add a little water.
Optional: Mix the cornstarch and water together in a tiny bowl. Remove from the sauce from the heat and whisk in the cornstarch slurry. Put the sauce back on the heat at low and just let it bubble for a minute or two to activate the cornstarch, stirring often.
- You can simply steam the veggies in a pan or microwave, but we like to cook them in a little canola oil in a wide, hot frying pan.
- When the chicken is done, cut it into strips and toss it with the vegetables and a tablespoon or two of sauce.
- Serve it with rice and more sauce, then add a little more sauce to the sauce - get it?