- Published on
Sizzling Claypot Chicken or Beef
- Authors
- Name
- Jack Qin
Sizzling claypot cooking is all about high heat and aromatics. You can use chicken or beef with the same approach - fragrant, juicy, and full of wok aroma.
Ingredients
Main (choose one)
- Chicken thighs 500g, boneless and chopped
- Or beef 300-400g, thinly sliced
Marinade
- For chicken, see Chicken Marinade Method
- For beef, see Beef Marinade Method
Aromatics
- Whole garlic cloves
- Onion chunks
- Shiitake mushrooms (optional)
- Ginger slices
Sauce (choose one or mix)
- Satay sauce / shallot sauce / sizzling sauce, 1-2 tbsp
Other
- Rice wine, for drizzling
- Neutral oil
Instructions
1. Preheat the claypot
Warm the empty pot over low heat for 1-2 minutes, then add a little oil.
2. Sear aromatics
Add garlic, ginger, and onion. If using mushrooms, lay them on the bottom.
3. Add the protein
Spread the marinated chicken or beef in the pot and spoon over the sauce.
4. Cover and cook
Cover, drizzle rice wine around the edge, and cook over medium heat until done.
5. Finish
Uncover and toss briefly before serving.
Tips
- A hot claypot matters for the signature sizzling aroma.
- Use sauce sparingly - just enough to coat the meat.
- Beef cooks quickly, so watch the time.
Result
Juicy meat, deep sauce aroma, and a satisfying sizzling finish.