Cantonese braised chicken with ginger and scallion
Clay Pot Chicken with Ginger
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Clay Pot Chicken with Ginger
Cantonese braised chicken with ginger and scallion
★4.3(12)
Tender chicken pieces braised with abundant ginger and scallion in a soy-oyster sauce glaze, cooked in a clay pot for deep, concentrated flavor.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This Cantonese classic lets the holy trinity of chicken, ginger, and scallion shine. The clay pot concentrates the aromatic sauce as the chicken braises to silky tenderness.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Ingredients
Instructions
- 1
Marinate chicken pieces with dark soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper for 15 minutes.
- 2
Heat oil in a clay pot or heavy-bottomed pan. Fry ginger slices until fragrant and golden.
- 3
Add chicken pieces skin-side down and sear for 3 minutes until browned.
- 4
Add scallion whites and 1/4 cup water. Cover and braise on low heat for 20 minutes.
- 5
Uncover, scatter scallion greens on top, and serve directly from the clay pot with steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Shaoxing wineDry sherry
The closest and most common substitute for Shaoxing wine
Chicken thighsWhole cut-up chicken
More traditional; adjust cooking times for different pieces
Tips & Storage
Pro Tips
Use bone-in, skin-on chicken for the most flavor and the best braised texture.
Do not open the lid frequently—the trapped steam cooks the chicken evenly.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a covered pan over medium-low heat with a splash of water.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates22g
Fat8g
Fiber720mg
Sugar0g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a clay pot?
- A heavy Dutch oven or cast-iron skillet with a lid works just as well.
- Can I use boneless chicken?
- Yes, reduce the braising time by about 5 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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