Clay pot chicken Cut 500g of chicken thigh fillets into mouthful sized bits. Coat in a few tablespoons of soy sauce and Xiaoxing wine (or dry sherry) and let sit while you cut everything else up. Slice 2 leeks and ~500g of kumara (orange sweet potato). Can mix and match with carrot or pumpkin if you like. Regular potato works OK, but you'll need a longer cooking time (slice it quite thin to speed it up). Heat some peanut oil in a clay pot (you can use any pot, but then it wouldn't be clay pot chicken, would it?), and soften the leeks. You can brown the chicken a bit if you like (not necessary) and then throw in the chicken & veggies, along with 1/2 cup chicken stock and 2 teaspoons sesame oil. Put the lid on the pot and cook for ~20 minutes, until the chicken is done and the sweet potato is tender. You can thicken the sauce with cornflour if you want. Serve straight, or with rice.
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