REQUEST: Clay Pot Chicken
Hoges in WA
Anyone have a recipe for Claypot chicken with straw mushrooms?
Can't find anything in the alt.food.asian searches, nor anything in
searching back through here.
thanks
hoges in WA
Paul M. Cook
"Hoges in WA" <tzhog...@bigpond.net.au> wrote in message
news:ikXBl.981$y61...@news-server.bigpond.net.au...
Cut up 1 chicken, cut the breasts into thirds, place in the pot. Add
several slices of fresh ginger, a couple scallions cut in large pieces,
straw or black mushrooms, some salt and a drizzle of sesame oil and a few
drops of soy sauce. Add enough chicken stock to just reach the top of the
ingredients. Water works just fine, too. Steam over boiling water for
about 50 minutes. You can add anything else you like, including tofu, water
chestnuts, bamboo shoots you name it.
Until my cat ruined my yunan pot I made it often.
Paul
Hoges in WA
"Paul M. Cook" <pmc...@gte.net> wrote in message
news:gr9mvi$rj7$1...@news.motzarella.org...
That sounds like what I want. Thanks
Hoges
Paul M. Cook
Almost forgot, you'll ant some dry cooking wine in it as well. Dry cooking
sherry works well if you can't get the shao hsing wine. Just use less salt
if you use the cooking wine.
Paul
cshenk
> Anyone have a recipe for Claypot chicken with straw mushrooms?
Hi Hoges! I've not got the exact things but a few tht are somehwat close
where you could mix and match a bit. One is much like what Paul posted, but
with a little more detail. Only the first 2 actually use a clay pot. The
others show likely seasonings or straw mushrooms with chicken.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Garlic and Ginger Chicken Baked in a Clay Pot
Categories: Chinese, Chicken
Yield: 4 Servings
4 lb Frying chicken
2 lg Garlic cloves, minced
1 Knob fresh ginger, grated
Salt and pepper, to taste
2 ts Asian sesame oil
I highly recommend the romertopf type clay pots. Especially for
chicken. I've done several chicken recipes in mine and they all came
out extremely savory and done to perfection. There's a unique, rich
flavor that seems to typify food cooked in this way. Haven't tried
this one yet, but it's high on the list. The ingredients are Asian,
the technique Western. The result, I imagine, is delectable. It's a
very simple recipe. At least the first time I'd resist any temptation
to embellish it. Well, maybe a few fermented black beans... ;-}
Rinse the chicken inside and out and pat dry. Work your fingers
under the skin of the chicken, carefully loosening skin from flesh
across the breast and legs.
Mix together the garlic, ginger, salt and pepper; rub evenly under the
skin.
Brush the chicken with sesame oil.
Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10
minutes. Drain and place the chicken breast-up in the pot. Cover and
place in a cold oven; turn the thermostat to 475F and roast for 1
hour.
Remove pot from oven and place on a towel. Put lid on another towel.
(The hot clay will break if placed on a cold surface). Transfer
chicken to a heated serving platter and drizzle with some of the
juices left in the pot.
Serves 4.
PER SERVING: 515 calories, 76 g protein, 1 g carbohydrate, 21 g fat
(5 g (5 g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber.
Andrew Schloss, San Francisco Chronicle, 11/23/92.
Posted by Stephen Ceideberg; December 2 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Clay-Pot Orange Duckling
Categories: Duck
Yield: 4 Servings
1 Three-to-five-pound
Duckling
Salt
Freshly ground black pepper
3 Or 4 garlic cloves, crushed
2 Or 3 medium oranges, peeled
And sliced (reserve rind)
1 tb Bottled orange-peel spice
3/4 c Orange juice
1/2 c Soy sauce
2 tb Grated fresh ginger
1 ts Ground allspice
5 tb Brown sugar
2 tb Arrowroot
Soak clay pot and lid in water for 15 minutes. Wash duckling inside
and out with cold water. Cut away excess skin and fat. Rub salt,
pepper, and garlic inside duckling. Sprinkle orange slices with more
pepper, and stuff duckling with them. Put duckling in pot, breast
down. Grate reserved rind over duckling, then sprinkle with
orange-peel spice. Mix juice, soy sauce, ginger, allspice, and sugar
in bowl; pour over and around duckling. (Duckling should be half
covered by sauce; add more juice and soy sauce as needed.)
Place covered pot in cold oven, and set temperature at 480 degrees.
Cook for 1 hour and 20 minutes. Remove from oven, and pour juices
into saucepan. Return pot to oven, uncovered. Brown duckling, about
10 to
15 minutes.
Bring sauce to a boil and thicken with arrowroot, 1 tablespoon at a
time. (If sauce separates, add a little hot water.) Add more brown
sugar if desired.
Note: A 3-to-5-pound chicken may be substituted for duckling. From:
"Tammi" <ta...@wundrfulworld.Com>date: Fri, 16 Apr 2004 14:03:55 ~0500
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken Soup with Lemon and Ginger (Kai Tom Khing)
Categories: Thai, Soups
Yield: 1 Servings
2 tb Olive oil
1 Clove garlic, chopped
12 oz Chicken breast, diced
4 c Water
4 oz Straw mushrooms, chopped
2 tb Lemon juice
2 sm Green chilies, sliced in
-rings
2 Spring onions, chipped
1 pn Ground ginger
MMMMM--------------------------GARNISH-------------------------------
Coriander leaves
Here's another simple recipe. Straw mushrooms are available canned
in the Oriental section of many supermarkets or fresh in Asian
groceries. Enoki mushrooms would probably be a good substitute,
although I haven't tried that...
Heat the oil in a saucepan or wok and fry the garlic until soft but
not brown.
Add the chicken and stir-fry for 5 minutes. cool a little. Add the
water and mushrooms. Bring to the boil and simmer for 10 minutes.
Add the lemon juice. Cover, and cook gently for a further 10 minutes.
Add the chilies, spring onions and ginger. Remove from the heat.
Sprinkle with coriander leaves before serving.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg; February 6 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Eight Jewel Chicken
Categories: Chinese, Main dish, Chicken
Yield: 2 Servings
2 Chicken ; breasts; butter
MMMMM--------------------------MARINADE-------------------------------
3 ts Soy sauce
3 ts Rice wine; or dry sherry
4 ts Corn starch
Marinate for a half an hour.
2 md Green peppers; cut into
2 md Yellow onions; diced
1/2 c Straw mushrooms
2 Bok choy; diced
1/3 c Water chestnuts; sliced
1/3 c Raw peanuts
MMMMM---------------------------SAUCE--------------------------------
2 tb Ketchup
1 tb Oyster sauce; (or light soy
2 tb Wine
1 pn Hot pepper flakes
Cornstarch solution to thick
MMMMM-------------------------ESSENTIALS------------------------------
Peanut oil; (appx 3-4 tbls)
2 c Garlic; fresh crushed
1 tb Ginger; fresh shredded
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove
Add some oil, garlic and ginger, stir Add chicken, stir momentarily
Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let
it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL
(CTCH95C) Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:34:53 +0800 (HKT)
From: Sweeney <swe...@asiaonline.net>
MMMMM
Paul M. Cook
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:050409.08274...@sqwertz.com...
> "Paul M. Cook" <pmc...@gte.net> wrote:
>
>> "Hoges in WA" <tzhog...@bigpond.net.au> wrote in message
>> news:ikXBl.981$y61...@news-server.bigpond.net.au...
>>> Hi
>>>
>>> Anyone have a recipe for Claypot chicken with straw mushrooms?
>>>
>>> Can't find anything in the alt.food.asian searches, nor anything in
>>> searching back through here.
>>>
>>> thanks
>>>
>>
>> Cut up 1 chicken, cut the breasts into thirds, place in the pot. Add
>> several slices of fresh ginger, a couple scallions cut in large pieces,
>> straw or black mushrooms, some salt and a drizzle of sesame oil and a few
>> drops of soy sauce. Add enough chicken stock to just reach the top of
>> the
>> ingredients. Water works just fine, too. Steam over boiling water for
>> about 50 minutes.
>
> [dishes] are meant to be baked or used on a stovetop (with a
> diffuser).
>
> Nowadays they're used mostly for serving the prepared dish only as
> there are more convenient ways to slow cook.
>
> -sw
Bullhit. The whole reason they have a steam chimney in the center is
because it is meant for STEAMING. Have you ever even seen one? I don't
think you have. Googe Yunnan pot.
Moron.
Paul
cshenk
>> Steaming defeats the whole purpose of the clay pot. Clay pot
>> [dishes] are meant to be baked or used on a stovetop (with a
>> diffuser).
>>
> Bullhit. The whole reason they have a steam chimney in the center is
> because it is meant for STEAMING. Have you ever even seen one? I don't
> think you have. Googe Yunnan pot.
Actually Paul, I'm interested in learning more about them. I googled that
image and it was an interesting device. Looks like you fill the core with
water?
I have only vague recollections of soaking them in water or something
before use (things others have mentioned).
Paul M. Cook
"cshenk" <csh...@cox.net> wrote in message
news:uPoCl.15287$9t6....@newsfe10.iad...
> "Paul M. Cook" wrote
>
>>> Steaming defeats the whole purpose of the clay pot. Clay pot
>>> [dishes] are meant to be baked or used on a stovetop (with a
>>> diffuser).
>>>
>> Bullhit. The whole reason they have a steam chimney in the center is
>> because it is meant for STEAMING. Have you ever even seen one? I don't
>> think you have. Googe Yunnan pot.
>
> Actually Paul, I'm interested in learning more about them. I googled that
> image and it was an interesting device. Looks like you fill the core with
> water?
No, the core has an opening in the center which allows the steam to enter
the pot. You place it over a pot of boiling water. Remember that in China
they did not use ovens so they developed other cooking methods and vessels.
The Yunnan pot is a dedicated and rather ingenious steaming device.
> I have only vague recollections of soaking them in water or something
> before use (things others have mentioned).
That is not what is meant by clay pot cooking. In Chinese cuisine it refers
to a cooking method common to the Yunnan province hence the other term
Yunnan pot cooking.
It is a wonderful way to prepare chicken, beef or pork and makes for an
unexpectedly good result. And it could not be easier to do. I am ordering
a new yunnan pot after this convo made me miss the one my kitty destroyed
during her rather tumultuous kittenhood.
Paul
Paul M. Cook
<aem_...@yahoo.com> wrote in message
news:35a13898-14e3-4240...@d19g2000prh.googlegroups.com...
On Apr 6, 1:40 am, "Paul M. Cook" <pmc...@gte.net> wrote:
>
> Bullhit. The whole reason they have a steam chimney in the center is
> because it is meant for STEAMING. Have you ever even seen one? I don't
> think you have. Googe Yunnan pot.
>
or braising. No steam chimney. The Yunnan pot you are talking about
is a specialized design. It is, as you say, meant for steaming, (and
soup-making) but it is not what most people mean when they say "clay
pot." I'd be very surprised if the OP had a Yunnan pot. -aem
I beg to differ. I was turned on to clay pot cooking years ago when I went
to a Chinese restauramt and we ordered "clay pot chicken" for the table.
They brought it out in a large Yunnan pot. And on many other restaurant
menus I'd see it listed the same - clay pot chicken. Even if it was not on
the menu I discovered most restaurants will prepare it for you specially if
you ask and are willing to wait an hour for dinner.
You should give it a try, the results are really declicious. I also have
made Yunnan beef the same way. It comes out so incredibly tender and then
you have this amazing broth to go with it.
Paul
Bob Terwilliger
> The whole reason they have a steam chimney in the center is because it is
> meant for STEAMING. Have you ever even seen one? I don't think you have.
> Googe Yunnan pot.
>
> Moron.
A claypot is not the same as a Yunnan pot. It doesn't have a steam chimney
in the center. Here, take a look:
http://www.chinesefooddiy.com/images/Clay-Pot-5.jpg
Have you ever seen one? I don't think you have.
Now apologize for being such a jerk.
Bob
Paul M. Cook
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:002190ed$0$1951$c3e...@news.astraweb.com...
Looks familiar. How would you use it to cook if you had no oven? It would
work great as a cooking vessel but they didn't have ovens in China for a
couple of thousand years.
> Now apologize for being such a jerk.
Nope. Wertz shoots off his damn mouth all the damn time and he hasn't got a
clue what he's talking about. If doing a sinple Google search is too much
work he can just kiss my ass.
Paul
Paul M. Cook
"Sqwertz" <swe...@cluemail.compost> wrote in message
>>> before use (things others have mentioned).
>>
>> That is not what is meant by clay pot cooking. In Chinese cuisine it
>> refers
>> to a cooking method common to the Yunnan province hence the other term
>> Yunnan pot cooking.
>
Got the day off flaming other newsgroups, Mr. lame-ass of a thousand
aliases?
> Did you just make up all these jems of misinformation? You and
> Sheldon ought to be arguing over this stuff. You could be the other
> two guest 'celebrities' on the show "Liar's Club".
How about you go steal something out of somebody's shopping cart again to
heal your bruised ego? Loser. And learn to cook. It's not like you'll
ever have a woman to do it for you.
Paul
Paul M. Cook
"Swertz" <sqw...@cuemail.cmpost> wrote in message
news:060409.21591...@sqwertz.com...
> pot used in the rest of China and the rest of world, for that
> matter. Claypots used by the vast majority of china have solid lids
> and are used in the OVEN or over a fire.
Yeah they had all those ovens in China all those couple thousand years.
Well I'll have you know Yunnan clay is unique and is what makes the pot able
to withstand the high heat of a fire. Google it. You might lean something.
> Look it up, you arrogant, ignorant ...
>
>> Moron.
>
> Indeed.
If the shoe fits, asshole.
>
> Maybe if he was looking for instructions for a Yunnan steam pot,
> then you may have been of some use for once.
>
> http://en.wikipedia.org/wiki/Clay_pot_cooking
> http://www.gourmetsleuth.com/chineseclaypots.htm
>
You never even heard the word until I posted. Now you're a Wiki expert.
Congrats. You wouldn't know which end of a knife to hold without Google.
> Is there anything else you'd like to me to teach you? Or will you
> stomp your feet up and down insisting you're right and the rest of
> world is wrong (as usual).
No you go right ahead and teach the world what a cool guy you are by being a
world class pain in the ass. That much you are qualified to teach.
Paul
Bob Terwilliger
>> A claypot is not the same as a Yunnan pot. It doesn't have a steam
>> chimney in the center. Here, take a look:
>>
>> http://www.chinesefooddiy.com/images/Clay-Pot-5.jpg
>>
>> Have you ever seen one? I don't think you have.
>
> Looks familiar. How would you use it to cook if you had no oven? It
> would work great as a cooking vessel but they didn't have ovens in China
> for a couple of thousand years.
Claypots (a.k.a. sandpots) can be used on the stovetop. The main precaution
taken when using them is not to have them abruptly transition from a hot
surface to a cold one, or vice versa.
>> Now apologize for being such a jerk.
>
> Nope. Wertz shoots off his damn mouth all the damn time and he hasn't got
> a clue what he's talking about. If doing a sinple Google search is too
> much work he can just kiss my ass.
But in this case, YOU are the one who failed to do a Google search, and you
were in the wrong. A Google Image search with the keywords "clay pot
chinese" didn't turn up one single instance of a Yunnan steam pot in the
first hundred hits.
Bob
Paul M. Cook
I did a Google search on Yunnan pot and came up with hundreds of referneces
for "clay pot cooking." Pictures too. Many of them Yunnan pots. The
sandpot is a different animal and is soaked in water to saturate the clay
then buried in fire embers and ashes from what I learned. Which is not what
the OP seemed to be referring to. And in doing my pre-post research I found
this awesome potter who makes them to order. So I bought one and also
tagine. I am dying to make Moroccon food next.
So yeah, I did learn a thing before I posted. Unlike sqwerts.
Paul
Bob Terwilliger
> Well I'll have you know Yunnan clay is unique and is what makes the pot
> able to withstand the high heat of a fire. Google it. You might lean
> something.
I know you really want to prove your point, but you're digging yourself in
deeper and deeper. Yunnan clay is not at all unique in its ability to
withstand the high heat of a fire. The term potters use for clay vessels
made to withstand stovetop temperatures is "flameware." Flameware can be
made from quite a few different clays. Do you believe that in making
tagines, Moroccans all got their clay from Yunnan?
(I got an education in this subject last December. My brother-in-law is a
potter, and I told my sister that I wanted to commission a tagine from him.
She provided a detailed explanation of how flameware is made, and why my
brother-in-law's studio couldn't make flameware with the high-firing kiln
they have.)
Bob
Paul M. Cook
> Paul wrote:
>
>> Well I'll have you know Yunnan clay is unique and is what makes the pot
>> able to withstand the high heat of a fire. Google it. You might lean
>> something.
>
> I know you really want to prove your point, but you're digging yourself in
> deeper and deeper. Yunnan clay is not at all unique in its ability to
> withstand the high heat of a fire. The term potters use for clay vessels
> made to withstand stovetop temperatures is "flameware." Flameware can be
> made from quite a few different clays. Do you believe that in making
> tagines, Moroccans all got their clay from Yunnan?
>
I was simply making an observation that I learned when I supposedly didn't
bother to do a little research. Some sites described the unique nature of
Yunnan province clay and they said it had superior heat capabilites - I
assume they meant China and not the planet. Apparently Morocco has some
special clays too. And they said this is why the term Yunnan pot cooking
was coined because it as mostly used in Yunnan province where the clay was
obtained. I have some terra cotta cookware already and I know it can be put
in the oven to 375F. Lots of clays can take heat but few can take direct
flame. That's what I learned. Alton Brown made a rib roast in a flower
planter. Certainly burying a clay pot in a fire is a lot hotter than an
oven, though.
> (I got an education in this subject last December. My brother-in-law is a
> potter, and I told my sister that I wanted to commission a tagine from
> him.
> She provided a detailed explanation of how flameware is made, and why my
> brother-in-law's studio couldn't make flameware with the high-firing kiln
> they have.)
The web site I found described the whole process. She makes a lot of clay
cookware. She will make me a tagine and it didn't seem a big deal. It's
going to be expensive I'm sure when I get the final price, but it will be a
thing of beauty I can cook with.
Paul
brooklyn1
"Sqwartz" wrote
>
> Did you just make up all these jems of misinformation? You and
> Sheldon ought to be arguing over this stuff.
The sqwartz dwarf is the gnome of misinformation.
You musta been thinking "jews"... it's *gems*... you dyslexic idiot!
Paul M. Cook
<aem_...@yahoo.com> wrote in message
news:a08de325-9b80-4288...@d7g2000prl.googlegroups.com...
On Apr 6, 11:20 am, "Paul M. Cook" <pmc...@gte.net> wrote:
> <aem_ag...@yahoo.com> wrote in message
>
>> A regular clay pot or sand pot is just a pot, meant for slow cooking
>> or braising. No steam chimney. The Yunnan pot you are talking about
>> is a specialized design. It is, as you say, meant for steaming, (and
>> soup-making) but it is not what most people mean when they say "clay
>> pot." I'd be very surprised if the OP had a Yunnan pot. -aem
>
> I beg to differ.
>>The OP is probably afraid to say, not wanting to intrude into your
>>little war with sw.
Th OP probably was sqwertie. Trolls can take human form.
> I was turned on to clay pot cooking years ago when I went
> to a Chinese restauramt and we ordered "clay pot chicken" for the table.
> They brought it out in a large Yunnan pot.
>>Then their menu was wrong for not specifying what they meant.
Yeah and all the others as well. Must be a California thing - we have so
few Asians here.
> And on many other restaurant
> menus I'd see it listed the same - clay pot chicken.
But you don't know whether they meant clay pot or Yunnan pot because
you didn't order it. You just erroneously assumed.....
>
> You should give it a try, the results are really declicious. I also have
> made Yunnan beef the same way. It comes out so incredibly tender and then
> you have this amazing broth to go with it.
No one has argued that Yunnan steam pot dishes are not delicious.
I've had them many times, though not as often as clay pot cooking,
which is very common in this house. It's just a nomenclature
argument, just trivial enough for you guys to get all exercised
about. -aem
Some of us take our trivia very seriously.
Paul
Sqwertz
> The OP is probably afraid to say, not wanting to intrude into your
> little war with sw.
Three of us, including you, have made two responses each to his insisting
it's a clay pot. Yet it's somehow _my_ war, and not yours as well?
-sw
Sqwertz
> No you go right ahead and teach the world what a cool guy you are by being a
> world class pain in the ass. That much you are qualified to teach.
The only reason I'm a a PITA is because you keep losing these arguments
with me. Has anybody ever called you a narcissist?
-sw
blake murphy
i'm too good-looking to be a narcissist .
your pal,
blake