Chef Anna Olson Uses a Clay Pot to Roast Chicken!

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and remain juicy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

butter

🥗Healthier: margarine

💰Cheaper: none

Margarine is a lower-cost alternative.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder is a convenient substitute.

Layer long grain rice in the bottom of a clay pot.

Add a generous amount of sliced fresh ginger and scallion on top of the rice.

Pour in chicken stock over the rice and ginger.

Layer cut-up pieces of a small whole chicken on top of the rice in a single layer.

Layer fresh mushrooms on top of the chicken.

Heat a saute pan on high and add oil.

Add mushrooms to the hot pan and let them soften for a second.

Prepare the sauce by mixing oyster sauce, soy sauce, sesame oil, and sugar in a bowl.

Grate in two cloves of garlic into the sauce and stir to dissolve the sugar.

Turn off the heat on the pan and add the sauce to the softened mushrooms.

Spoon the mushroom sauce over the chicken in the clay pot.

Place the clay pot in the oven at 190°C (374°F) for 1 hour to 1 hour and 15 minutes, depending on the size of the chicken.

Remove the clay pot from the oven and check that the rice has soaked up the flavors and the chicken is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary