Claypot Roasted Chicken with Mushrooms
Claypot Roasted Chicken with Mushrooms
Get this quick and easy roast chicken recipe from Inspired with Anna Olson.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 15 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 4 servings
  • 225 grams long grain Rice, such as Jasmine or Basmati
  • 250 millilitres Chicken stock
  • 10 grams peeled and finely julienned fresh Ginger
  • 2 green Onions sliced
  • 1 kilogram fresh Chicken, cut into large pieces (bone-in)
  • 45 millilitres Soy sauce
  • 15 grams granulated Sugar
  • 15 millilitres Oyster sauce
  • 10 millilitres Sesame oil
  • 2 cloves Garlic, minced
  • Black pepper
  • 15 grams Butter
  • 225 grams gourmet fresh Mushrooms, sliced
  1. Preheat the oven to 190 C (375 F). If using a claypot, soak it in water for an hour before using
  2. Stir the rice, stock, ginger and green onion in the claypot. Top this with the chicken pieces in an even layer
  3. Whisk the soy sauce, sugar, oyster sauce, sesame oil, garlic and black pepper together and set aside. Heat a sauté pan over medium-high heat and add the butter. Add the mushrooms and sauté until they are tender, 5 to 7 minutes. Add the soy sauce mixture and immediately remove the pan from the heat. Spoon the mushrooms and the liquid over the chicken. Cover the claypot and bake for 60-75 minutes, until the chicken is cooked through Serve immediately

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