Real Recipes From Real Home Cooks ®

laotian clay pot chicken (sallye)

a recipe by
sallye bates
Austin, TX

Authenic Laotian dish. Enjoy.

serves 4
prep time 10 Min
cook time 20 Min
method Stir-Fry

Ingredients For laotian clay pot chicken (sallye)

  • 1
    whole cooked chicken
  • 2 tsp
    sesame oil
  • 8 slice
    fresh ginger
  • 8 clove
  • 6-8
  • 4-6
    shitake mushrooms (or your choice)
  • 1 md
    head of bok choy
  • 2 tsp
    oyster sauce
  • 2 Tbsp
    dark soy sauce
  • 1 Tbsp
    sherry or merlot wine
  • 1 Tbsp
    soy sauce
  • 2 c
    chicken stock
  • 1 tsp
    ground black pepper

How To Make laotian clay pot chicken (sallye)

  • 1
    Cut chicken into bite sized pieces and set aside Thinly slice ginger, garlic and shallots. Set aside in separate bowls or piles Cut mushrooms lengthwise and set aside Coarsely shred bok choy and set aside
  • 2
    Place clay pot with oil over medium high heat. When oil is shimmering add ginger, garlic and shallots and stir fry until just fragrant but not browned. (2-3 minutes) Add chicken pieces to pot and brown, turning regularly with wooden spoon, making sure you also stir the ginger, garlic and shallots to avoid burning. (5-7 minutes)
  • 3
    When chicken is browned, add oyster and soy sauces and reduce heat to a simmer. Scrape pot with wooden spoon to deglaze. Place lid over pot and cook for 5 minutes covered.
  • 4
    Remove lid, add the bok choy and mushrooms and cook an additional 2-3 minutes. Remove from heat and allow to set for 5-10 minutes to allow flavors to meld.
  • 5
    TO MAKE SAUCE: Vigorously whisk together wine, soy sauce, chicken stock and pepper in small sauce pan over medium heat until well blended. Remove from heat and transfer to gravy boat or other serving dish for serving.
  • 6
    Excelent sides are steamed or fried rice, and grilled asparagus tips.