Good to Know
Make this dish healthier by adding more vegetables and substituting chicken thighs with chicken breast.
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Cooking in claypots has a long history, dating back thousand years ago in ancient China. Traditionally prepared on top of a charcoal stove to impart a smoky flavour to the dish, it is the equivalent of an electric slow cooker for people living in societies before modern inventions. Claypots are still widely used today; just visit your nearest Chinese restaurant or food stalls for dishes like claypot noodles, claypot pork belly with salted fish, claypot bean curd… the list goes on. Cooking in a claypot gives the dish additional flavor from the earthen pottery, because clay is a porous material that enables the ingredients to ‘breathe’ and absorb the flavours from condiments and oyster sauce included in the dish.
Craving for a hearty and warm claypot dish? A classic claypot chicken with MAGGI® Imperial oyster sauce is the perfect one-pot dish to serve at family dinners and festive gatherings. Before cooking the dish, marinade the chicken for 2 hours or overnight. To start cooking, heat a tablespoon of oil and sauté ginger, garlic, spring onions and mushrooms until fragrant. After that, add in the marinated chicken and stir well. Create the gravy by adding in oyster sauce, seasoning, carrots and red chillies, bring them all to a boil until the chicken is thoroughly cooked. To thicken the gravy, add in some corn flour. Lastly, transfer the chicken into a heatproof claypot and bring it to a boil again until it is bubbly and warm. Ahhh...embrace the heavenly waft of aroma as you lift the pot cover!
Savour on tender pieces of chicken thoroughly absorbed with savoury oyster sauce and chicken essence, coupled together with nutritious vegetables that gives the dish a hint of sweetness. A bowl of white rice is perfect to go with this dish, this flavourful claypot chicken with oyster sauce will keep you wanting for more rice! Explore a variety of convenient and hearty claypot dishes at MAGGI® recipes such as delightful claypot chicken rice, MAGGI® hot & sour noodle and 'Pot of Luck' herbal chicken soup.
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Soak up the chicken in the marinade. Let it marinate for 2 hours or overnight.
Heat 1 tablespoon oil. Sauté ginger, garlic, spring onion, onion and mushrooms until fragrant. Add in chicken and stir well.
Add in seasoning, carrots and red chillies and bring the ingredients to a boil until the chicken is thoroughly cooked. Add in corn flour to thicken the gravy.
Transfer the chicken into a heat proof casserole/claypot and bring it to a boil again. Serve hot.
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