The Chicken Clay Pot My Dad's Made 100,000 Times

Ingredients

• 0.25 oz cloud ear fungus
• 1 oz dried shiitake mushroom
• 1 oz green onion whites
• 2 lb chicken drumstick
• 1 oz ginger
• 1 oz shallot
• 0.5 oz garlic
• 1 link Chinese sausage
• 1 tablespoon Kikkoman® oyster sauce
• 1 tablespoon Kikkoman® light soy sauce
• 1 tablespoon cooking wine
• 1 tablespoon cornstarch
• 0.33 teaspoon white pepper
• 3 tablespoon oil
• 1 tablespoon cooking wine
• 0.5 cup hot water
• 0.5 teaspoon sugar
• 1 teaspoon Kikkoman® sesame oil
• 1 tablespoon cooking wine
• 1 tablespoon Kikkoman® oyster sauce
• 2 teaspoon Kikkoman® light soy sauce
• 0.5 teaspoon Kikkoman® dark soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 3 teaspoon water

Instructions

1. 1

   Prep ingredients: Place the cloud ear fungus in a small bowl and soak in warm water.

2. 2

   Prep chicken: Remove the meat from the chicken drumsticks. Cut through the meat to expose the bone. Use the back of your cleaver to crack the bone near the bottom of the drumstick. Place the knife on top of the bone to hold it down on the cutting board and use your free hand to pull and remove the meat. Cut to separate all the bones from the meat. Repeat with the remaining drumsticks. (You can save the bones for making chicken stock.)

3. 3

   Prep sauce & slurry: In a bowl, add the oyster sauce, light soy sauce, dark soy sauce, cooking wine, salt and sugar. Mix thoroughly to combine.

4. 4

   Stir fry ingredients: Heat a wok on high. Once the wok starts to smoke, add the oil.

5. 5

   Cook in clay pot: Heat a clay pot with the lid on over low heat. When it’s hot enough, add the remaining oil.