Clay pot baked Chicken with potatoes and vegetables

Clay pot baked Chicken with potatoes and vegetables

Ingredients

For the toppings:

3 chicken drumettes and 3 winglets

½ teaspoon salt

½ teaspoon sugar

1 tablespoon light soy sauce

2 teaspoons dark soy sauce

1½ tablespoons cornstarch

½ teaspoon sesame oil

1 teaspoon Shaoxing wine

2 teaspoons oyster sauce

pinch of white pepper

For the vegetables:

Potatoes cut in halves

Carrots cut in sticks

Artichokes cut in halves

1 cup chicken stock

1 onion sliced

¼ teaspoon salt

1 tablespoon oil

1 slice ginger, finely julienned

1 scallion, chopped

a handful of dried wood ears (about ¼ cup when rehydrated), soaked, or any other chinese mushroom

Directions:

Marinate the chicken pieces in the topping for a while.

Cut the vegetables in halves and slice the onion and the mushrooms.

Soak the claypot in water for 30 minutes before you place all the vegetables in the pot. Sprinkle 2 tbs cornstarch over the vegetables. Place the marinated chicken over the vegetables and all the marinade over.

Place the clay pot in the oven with the lid on and cook at 190 celsius degrees for  2,5-3 hours.

When serving stir the vegetables and you will have a nice sauce around them from the marinade, chicken juice and cornstarch.