Chicken in Clay Pot

This chicken in a clay pot has Asien flavor to it. It becomes really soft and juicy when baked in the pot. Enjoy!

Ingredients

1 whole chicken

Filling

2 cups black mushrooms, soaked and chopped

1 clove of garlic, chopped

1 carrot, sliced

2 cups water chestnuts cut in halves

2 cups okra, sliced

2 small peppers, chopped

1 cup sundried tomatoes

1 tablespoon rice wine vinegar

1 tsp sugar

4 tbs hoisin sauce

Salt

Pepper

Sesame oil

Container: clay pot

Directions

Soak top and bottom of the clay pot in cold water for 10 minutes.

Do not preheat oven.

Soak the mushrooms.
When soft drain out the water.

Chop the garlic, peppers, okra and sun dried tomatoes. Divide the chestnuts. Slice the carrot.

Mix in a bowl and add salt, pepper, hoisin sauce, sugar, rice wine vinegar and a little sesame oil. 

Rinse the chicken in cold water, pat dry with paper towel.

Brush the chicken lightly outside with sesame oil and sprinkle salt & pepper all around.

Place chicken breastside up in clay pot and fill cavity of chicken with the filling.

Place left over filling around the chicken in the clay pot.

Brush on some more oil and hoisin sauce on top of the chicken.

Cover and put in a cold oven.

Turn oven to 220 Celsius degrees.

Bake 90 minutes.

Remove the top during the last 10 minutes of baking to brown.

Remove from oven and place on hot pads or a towel. Do not put on a cold surface.

Serve directly from clay pot.

I did not serve the dish with anything except the baked vegetables in the pot. It was delicious. However if you like you can serve it with rice or noodles. For my choice the extra filling was more than enough for the total meal.