- Published on
Sizzling Chicken with Yellow Bean Paste
- Authors
- Name
- Jack Qin
This sizzling claypot chicken uses yellow bean paste for a rich, savory backbone. High heat seals in juices and builds the signature aroma.
Ingredients
Main
- Half a chicken (about 500-700g), chopped into pieces
Marinade
| Ingredient | Amount |
|---|---|
| Yellow bean paste | 3 tsp |
| Dark soy sauce | A little (for color) |
| Sesame oil | A little |
| Sugar | 1/2 tsp |
| Cornstarch | 2 tsp |
| Peanut oil | As needed |
Aromatics
- Minced ginger
- Minced garlic
- Shallots
- Cilantro or scallions
Other
- High-proof rice wine, about half a bowl for drizzling
- Neutral oil
Instructions
1. Marinate
Coat chicken with yellow bean paste, a touch of dark soy, sesame oil, and sugar. Rest briefly, then add cornstarch and peanut oil. Marinate for 10 minutes.
2. Prep the claypot
Preheat the claypot, then fry ginger, garlic, and shallots until fragrant.
3. Sear and sizzle
Add the chicken, cover, and cook on high heat for 1 minute. When the pot is hot, drizzle rice wine around the edge.
4. Simmer and reduce
Lower to medium-low heat and cook for about 5 minutes. When the sizzling quiets, raise heat and stir until the sauce is slightly caramelized.
5. Finish
Top with cilantro or scallions and serve.
Tips
- Add wine after the pot is hot for the best aroma.
- Cut chicken into smaller pieces for even cooking.
- Reduce until lightly caramelized but avoid burning.
Result
Savory, glossy chicken with deep bean paste aroma and claypot character.