Mastering the techniques of Wok and Clay Pot Chicken: Master classic Cantonese cuisine in one go.

Pot Chicken, a renowned Guangdong dish that tantalizes the taste buds. The texture and flavor it brings resemble a marvelous culinary feast. Through slow simmering, the chicken absorbs the essence of various spices, becoming tender and juicy. Meanwhile, the elastic meat blends harmoniously with the flavorful broth, showcasing its deliciousness. Each bite pays tribute to the culinary culture of Guangdong with love and reverence.

Step:

1.First, select a freshly slaughtered chicken and rinse it thoroughly in clean water. Make sure to wash both the inside and outside of the chicken to remove any residues or bloodstains. Next, we will chop off the chicken feet and chicken butt. Using a kitchen knife or poultry tool, carefully cut off the chicken feet. This step ensures a neat appearance of the chicken and facilitates even heating during cooking. Then, we place the chicken feet tips and claws into the chicken stomach. After cleaning and trimming the chicken feet tips and claws, insert them into the chicken stomach. This not only enhances the visual appeal of the dish but also provides additional flavors and a chewy texture.

2.Place the prepared chicken pieces into a bowl, ready for marination. Next, we will marinate both the surface of the chicken and the chicken stomach. First, evenly sprinkle some salt over the chicken surface to enhance its savory taste. Then, add 5 grams of dark soy sauce, which will give the chicken a rich color and add visual appeal to the dish. Following that, add 10 grams of light soy sauce, 5 grams of cooking wine, and 10 grams of oyster sauce. Light soy sauce helps eliminate any undesirable smell from the chicken, while cooking wine removes any unwanted odors and adds aroma to the meat. Oyster sauce enhances the umami flavor of the chicken. Add 5 grams of cooking oil to seal in the moisture and saltiness of the chicken, making it more tender and juicy. Additionally, add 3 grams of ground pepper to provide a mild spiciness and an aromatic touch to the chicken. At the same time, thinly slice a piece of ginger and add it to the marinade. Ginger helps remove any unwanted smell and further enhances the flavor of the dish. Mix all the seasonings well and evenly coat the chicken surface and stomach again. Cover the chicken with a plate to ensure a tight seal for marination. It is recommended to marinate for about one hour to allow the flavors to penetrate the chicken and intensify its taste.

3.Slice half an onion into thin slices for cooking the pot chicken. Place the onion on a cutting board and slice it uniformly and thinly. This slicing technique helps the onion release its aroma and infuse flavors during cooking. Also, prepare two scallions and break them in halves. Scallions add color and texture to the dish, making it visually appealing. Breaking the scallions gently helps release their fragrance. Next, spread the sliced onions and broken scallions evenly at the bottom of the clay pot. Distribute them evenly to better evaporate their aroma and provide additional layers of flavor to the pot chicken dish.

4.After marinating the chicken for an hour, we need to remove it from the marinade. Next, place the chicken in the electric rice cooker and pour the reserved marinade over it. This steaming method is convenient as it doesn’t require additional water since the marinade provides enough moisture. This not only preserves the original flavor of the chicken but also adds more deliciousness. Wait for the chicken to steam in the rice cooker until it’s cooked through, although the exact time may vary depending on your preference and desired texture. Ensure that the chicken is cooked but not overly steamed. Once the steaming process is complete, you’ll notice that the chicken has become tender, juicy, and filled with the flavors of the marinade.

5.When the rice cooker automatically switches off, you can open the lid to check the cooking result. You’ll be pleasantly surprised to find beautifully golden-brown chicken emitting an enticing aroma. The golden color of the chicken is a result of the blend of the marinade and its own juices during the marination process, creating an appealing hue. This visual delight increases your appetite. Additionally, the texture of the chicken becomes incredibly soft and tender. It retains the essence of the marinade and becomes even more flavorful. When you take a bite, the chicken melts in your mouth, releasing its rich juices, leaving you craving for more. Moreover, you’ll notice tiny droplets of oil on the chicken, indicating the release of its natural fats, making it juicier. These fats further enhance the taste and aroma of the chicken. At this moment, the aroma of the chicken is irresistible, emanating a strong fragrance of both the marinade and tender meat, tempting you to taste it immediately.

6.Once the steamed chicken is done, carefully lift it out of the rice cooker and place it on a plate. When arranging it on the plate, you can present the chicken neatly, showcasing its attractiveness and tempting aroma. After marinating and steaming, the chicken has a golden appearance and exudes an enticing fragrance. It becomes tender, juicy, and soft in texture. As you place the chicken on the plate, you’ll notice its excellent visual appeal and captivating color. Now, this delicious pot chicken is ready to be served and enjoyed.

Tips:

1.Choose fresh whole chicken or chicken pieces as the main ingredient, ensuring tender meat.

2.Marinate the chicken before cooking, for approximately 30 minutes to 1 hour, to enhance its flavor.

Pot chicken, like a humble and elegant artist, uses fire and cooking techniques to transform ordinary chicken into enchanting delicacies. The rich aromas seem to waft from ancient villages in Guangdong, enticing everyone who passes by. And that unique texture tells stories about Guangdong, one after another, unfolding with each bite. Every mouthful allows you to taste the authentic flavors of home, making you feel like you’re sitting at a lively and warm family gathering.