A rustic clay pot cradles a steaming, aromatic dish of golden chicken pieces, glossy Chinese sausage, and plump shitake mushrooms. The rich, savory sauce glistens under the light, bubbling gently from the residual heat of the pot. Steamed rice soaks up the deeply flavored, umami-packed juices, creating a comforting and complete meal. The visual is one of homely warmth, with textures ranging from tender meat to chewy mushrooms against the earthy backdrop of the traditional clay pot.
What You’ll Need: Ingredients for Clay Pot Chicken
This recipe is about building layers of flavor. Gather these ingredients for an authentic taste.
- For the Chicken & Marinade:
- 1.5 lbs (700g) bone-in, skin-on chicken thighs, cut into 2-inch pieces
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon white pepper
- For the Pot:
- 4-6 dried shitake mushrooms, soaked in hot water for 30 minutes until soft
- 2 links Chinese lap cheong sausage, sliced on a diagonal
- 1 small onion, cut into wedges
- 4 slices ginger, about the size of a quarter
- 3 cloves garlic, lightly smashed
- 2 tablespoons vegetable oil
- 1 cup reserved mushroom soaking liquid
- 1 tablespoon dark soy sauce (for color)
- 1 teaspoon rock sugar or granulated sugar
- 2 scallions, cut into 2-inch lengths
Crafting Your One-Pot Wonder: Step-by-Step Instructions
Follow these detailed steps to build flavor and achieve the perfect texture.
Step 1: Prep and Marinate
Start by soaking your dried shitake mushrooms in hot water. This rehydrates them and creates a precious, flavorful liquid you’ll use later. While they soak, combine the chicken pieces with all the marinade ingredients—light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. Massage it well into the chicken and let it sit for at least 20 minutes (or up to overnight in the fridge).
Step 2: Brown for Flavor
Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the sliced Chinese sausage and cook for about 2 minutes until it releases some fat and starts to crisp slightly. Remove with a slotted spoon. In the same fragrant oil, add the marinated chicken pieces in a single layer, working in batches if needed. Sear them for 2-3 minutes per side until they develop a golden-brown color. They don’t need to be cooked through. Remove and set aside with the sausage.
Step 3: Build the Aromatic Base
If using a traditional clay pot, you can now heat it over low heat for 5 minutes to temper it (prevents cracking). Add the remaining tablespoon of oil. If you started in a skillet, you can transfer everything to your clay pot now. Sauté the ginger slices and smashed garlic cloves for 30 seconds until fragrant. Add the onion wedges and cook for another minute.
Step 4: The Simmering Magic
Squeeze the excess liquid from the soaked mushrooms (save it!) and slice them in half if large. Add them to the pot along with the browned chicken and sausage. Pour in the reserved mushroom soaking liquid (being careful to leave any sediment at the bottom), dark soy sauce, and add the rock sugar. Give everything a gentle stir.
Step 5: The Final Cook
Bring the liquid to a gentle simmer, then cover the clay pot with its lid. Reduce the heat to low and let it braise for 25-30 minutes. The slow, even heat of the clay pot will tenderize the chicken and meld all the flavors beautifully. About 5 minutes before the end, add the scallion segments. The sauce should have thickened slightly from the cornstarch in the marinade.
Getting It Right: Key Tips for Beginners
- Don’t Skip the Sear: Browning the chicken and sausage is non-negotiable. It creates the “fond” (browned bits) at the bottom of the pan that dissolves into the sauce, adding immense depth.
- Handle Clay with Care: Always start a cold clay pot on low heat and gradually increase it. Never place a hot clay pot on a cold, wet surface—use a trivet or wooden board.
- Marinate for Maximum Flavor: Even 20 minutes makes a difference, but if you have time, marinating the chicken for a few hours in the fridge will yield incredible results.
- No Clay Pot? No Problem: Use a heavy Dutch oven or a deep skillet with a tight-fitting lid. The cooking method remains identical.
Pro Moves & Simple Swaps
Customize this dish to your taste or pantry with these ideas.
16. Clay Pot Chicken with Chinese Sausage and Shitake Mushrooms
- Total Time: 1 hour 20 mins
- Yield: 4 servings
Description
A classic and comforting Chinese clay pot dish featuring tender marinated chicken, savory Chinese sausage, and earthy shitake mushrooms, all braised together in a rich, aromatic sauce.
Ingredients
- For the Chicken & Marinade:
- 1.5 lbs (700g) bone-in, skin-on chicken thighs, cut into 2-inch pieces
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon white pepper
Instructions
- In a bowl, combine chicken with all marinade ingredients (light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, white pepper). Mix well, cover, and marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
- While chicken marinates, soak dried shitake mushrooms in hot water for 20-30 minutes until softened. Squeeze out excess water, discard stems, and slice caps in half. Reserve 1/2 cup of the soaking liquid.
- Slice Chinese sausage on a diagonal into 1/4-inch thick pieces.
- Heat a clay pot, Dutch oven, or heavy-bottomed pot over medium heat. Add a tablespoon of neutral oil. Add the Chinese sausage and stir-fry for 1-2 minutes until it releases some fat and starts to crisp. Remove and set aside.
- In the same pot, add the marinated chicken pieces (skin-side down if possible) in a single layer. Sear for 3-4 minutes per side until golden brown. You may need to do this in batches.
- Return all chicken and the sausage to the pot. Add the sliced shitake mushrooms and the reserved 1/2 cup of mushroom soaking liquid. Stir gently to combine.
- Bring the liquid to a simmer, then reduce heat to low. Cover the pot and let it braise gently for 25-30 minutes, or until the chicken is cooked through and tender.
- Uncover, increase heat to medium, and let the sauce reduce and thicken slightly for 3-5 minutes. Garnish with sliced green onions and serve immediately with steamed rice.
Notes
If you don’t have a clay pot, a Dutch oven or heavy skillet with a tight-fitting lid works perfectly. For a more intense flavor, marinate the chicken overnight. Be careful not to add the sediment at the bottom of the mushroom soaking water. You can add other vegetables like baby bok choy in the last 5 minutes of cooking.
- Prep Time: 40 mins (includes marinating)
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 88
- Sugar: 1
- Sodium: 150
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 6
- Cholesterol: 13
- Protein Swap: Try boneless, skinless chicken thighs for easier eating, or use chopped chicken wings for a more snackable version.
- Mushroom Variety: Fresh shiitakes work in a pinch, but the dried version offers a more concentrated, smoky umami. You can also add a few wood ear mushrooms for texture.
- Vegetable Boost: Toss in chunks of daikon radish or carrot with the onions for added sweetness and substance.
- Heat Lovers: Add 1-2 dried red chilies when sautéing the ginger and garlic for a subtle kick.
Serving Your Masterpiece
Presentation is part of the charm. Serve the clay pot directly at the table—the dramatic sizzle and aroma are part of the experience. Place it on a heatproof trivet. The ideal companion is a large bowl of fluffy, steamed jasmine rice to soak up every drop of the luxurious sauce. A simple, blanched green vegetable like bok choy or gai lan on the side provides a fresh, crisp contrast to the rich pot.
How It Stacks Up: A Flavor Comparison
This dish is often compared to other clay pot or braised chicken recipes. Unlike a quick stir-fry, clay pot cooking is a gentle braise, resulting in fall-off-the-bone tenderness and deeply infused flavors. Compared to Hainanese Chicken Rice, which is about purity and delicate poached meat, this recipe is robust and sauce-forward. It’s closer to a Taiwanese Three Cup Chicken in its intensity but is less sweet and more savory, with the unique addition of Chinese sausage providing pockets of rich, sweet-fat flavor.
Your Questions, Answered
Can I make this ahead of time?
Absolutely. In fact, the flavors improve overnight. Cook the dish completely, let it cool, and refrigerate. Reheat gently on the stovetop or in the oven, adding a splash of water if the sauce is too thick.
What if I can’t find Chinese sausage?
While it provides a signature flavor, you can substitute with a few slices of good-quality, slightly sweet cured sausage like Spanish chorizo or even pancetta, though the taste profile will shift.
Is a clay pot necessary?
It’s traditional and excellent for even, moist heat, but it’s not essential. A heavy-bottomed Dutch oven or a deep skillet with a lid will work perfectly well.
How do I clean a clay pot?
Never use soap. Let it cool completely, then scrub with hot water and a soft brush or sponge. Stubborn bits can be removed with coarse salt as a gentle abrasive. Always let it air-dry thoroughly.
Can I use chicken breast?
You can, but be cautious. Breast meat can dry out during braising. If using, cut into larger chunks and reduce the simmering time to 15-20 minutes, checking for doneness early.
Ready, Set, Braise!
Clay Pot Chicken with Chinese Sausage and Shitake Mushrooms is more than a meal; it’s a comforting ritual. The process of building layers of flavor—from the savory marinade to the aromatic braise—is deeply satisfying, and the result is a family-style dish that promises empty bowls and contented smiles. It’s a perfect project for a leisurely weekend, filling your kitchen with an aroma that is the very definition of homely warmth. So, gather your ingredients, heat your pot, and prepare to create a classic that might just become a regular in your culinary rotation. Don’t forget to capture that beautiful, steaming pot before everyone digs in!