Chicken Recipes
Clay Pot Basil Chicken
This fragrant clay pot chicken combines tender marinated chicken with garlic, ginger, shallots, soy sauce, rice wine, and generous amounts of basil. Finished in a hot clay pot, the dish develops deep savory flavors and an irresistible herbal aroma, making it a comforting family-style meal.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chicken Recipes
- Method
- Stir-fry
- Total Time
- 1 hour
- Difficulty
- Moderate
- Main Ingredient
- Chicken
About This Recipe
This fragrant clay pot chicken combines tender marinated chicken with garlic, ginger, shallots, soy sauce, rice wine, and generous amounts of basil. Finished in a hot clay pot, the dish develops deep savory flavors and an irresistible herbal aroma, making it a comforting family-style meal.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Good for learning how seasoning and simmering build flavor over time.
- Shows a practical way to cook chicken with clear preparation and cooking cues.
- Gives the dish a clear savory flavor profile without making the method feel complicated.
Ingredients
- 500 g Chicken
- 1 large piece Ginger
- 10 cloves Garlic Cloves
- 1 Shallot
- 1 bunch Scallions
- 1 Red Chili
- 1 bunch Sweet Basil
- 1 bunch Thai Basil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Chicken
Chicken adapts well to quick stir-fries, steaming, soups, and soy-based braises.
arge piece Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
Garlic Cloves
Garlic gives the dish a savory base and becomes most fragrant when cooked briefly in oil or brine.
Shallot
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Dark Soy Sauce
Used in small amounts for darker color, gloss, and deeper soy flavor.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Sauce
Sesame Oil
A finishing oil that adds nutty aroma to soups, noodles, fillings, and cold dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Velveting
A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.
Step-by-Step Instructions
Step 1
Cut the chicken into bite-sized pieces. Marinate with 1 tablespoon soy sauce, 1/4 teaspoon sugar, 1/3 teaspoon ground pepper, 1 tablespoon rice wine, and 1 teaspoon cornstarch. Mix thoroughly, then add 1 tablespoon sesame oil and let rest for 20–30 minutes.
Step 2
Slice the ginger and shallot, cut the chili into rings, and separate the scallions into white and green portions.
Step 3
Heat a wok over medium heat with a little oil. Add the sliced shallot and stir-fry until fragrant.
Step 4
Add the ginger slices and continue stir-frying until aromatic.
Step 5
Add the garlic cloves, scallion whites, and chili rings. Stir-fry briefly.
Step 6
Add the marinated chicken along with 1/4 cup soy sauce, 1 tablespoon dark soy sauce, 1/4 cup rice wine, 1/4 cup water, 10 g rock sugar, 1/2 teaspoon brown sugar, and 1/3 teaspoon ground pepper. Stir well.
Step 7
Reduce to low heat, cover, and cook for about 6 minutes until the chicken is nearly done.
Step 8
Meanwhile, heat a clay pot over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon sesame oil, then add the Thai basil and scallion greens.
Step 9
Uncover the chicken and stir briefly to release the aroma.
Step 10
Transfer the chicken and sauce into the prepared clay pot. Add the sweet basil leaves and gently mix.
Step 11
Cover the clay pot. Pour 2 tablespoons of rice wine around the lid or edge of the pot just before serving and bring directly to the table while hot.
Cooking Tips
- Using both vegetable oil and sesame oil creates a rich flavor without excessive greasiness.
- Basil is added in two stages to maximize its aroma and freshness.
- The balance of soy sauce and sugar is important for achieving the dish's traditional savory-sweet profile.
- Rice wine can be increased if you prefer a stronger aromatic flavor.
- Serve immediately while the clay pot is still sizzling for the best experience.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
This fragrant clay pot chicken combines tender marinated chicken with garlic, ginger, shallots, soy sauce, rice wine, and generous amounts of basil. Finished in a hot clay pot, the dish develops deep savory flavors and an irresistible herbal aroma, making it a comforting family-style meal.
Ingredients
- 500 g Chicken
- 1 large piece Ginger
- 10 cloves Garlic Cloves
- 1 Shallot
- 1 bunch Scallions
- 1 Red Chili
- 1 bunch Sweet Basil
- 1 bunch Thai Basil
Method
- Cut the chicken into bite-sized pieces. Marinate with 1 tablespoon soy sauce, 1/4 teaspoon sugar, 1/3 teaspoon ground pepper, 1 tablespoon rice wine, and 1 teaspoon cornstarch. Mix thoroughly, then add 1 tablespoon sesame oil and let rest for 20–30 minutes.
- Slice the ginger and shallot, cut the chili into rings, and separate the scallions into white and green portions.
- Heat a wok over medium heat with a little oil. Add the sliced shallot and stir-fry until fragrant.
- Add the ginger slices and continue stir-frying until aromatic.
- Add the garlic cloves, scallion whites, and chili rings. Stir-fry briefly.
- Add the marinated chicken along with 1/4 cup soy sauce, 1 tablespoon dark soy sauce, 1/4 cup rice wine, 1/4 cup water, 10 g rock sugar, 1/2 teaspoon brown sugar, and 1/3 teaspoon ground pepper. Stir well.
- Reduce to low heat, cover, and cook for about 6 minutes until the chicken is nearly done.
- Meanwhile, heat a clay pot over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon sesame oil, then add the Thai basil and scallion greens.
- Uncover the chicken and stir briefly to release the aroma.
- Transfer the chicken and sauce into the prepared clay pot. Add the sweet basil leaves and gently mix.
- Cover the clay pot. Pour 2 tablespoons of rice wine around the lid or edge of the pot just before serving and bring directly to the table while hot.
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