Clay Pot Oriental Chicken

By Hester

Ingredients

• 1 1/2 kgwhole chickens, cut into sections
• cornstarch, for thickening
• MARINADE
• 1 teaspoon sesame oil
• 1 tablespoondry sherry
• 1/4 teaspoonChinese five spice powder
• 1/4 teaspoonwhite pepper
• 1 pressed garlic clove
• 1/4 cupsoy sauce
• 1 teaspoon grated fresh gingerroot

Details

Servings 4
Adapted from chinese.food.com

Preparation

Step 1

In a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently.

When ready to cook, presoak pot, top and bottom, in water for 15 minutes.

Add the chicken and the marinade to the pot.

Place covered pot in a cold oven.

Set temperature to 450 degrees F.

Cook 45 minutes.

Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.

Return the pot to the oven, uncovered, for the final 10 minutes of cooking.

Meanwhile, bring the liquid in saucepan to a boil and thicken with cornstarch.

Serve with rice, liberally drenched with the sauce.

For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds