Claypot Chicken With Maggi® Imperial Oyster Sauce

A delicious and simple one-pot meal, the claypot chicken is a perfect dish to be served to the family this coming Chinese New Year.

Make this dish healthier by adding more vegetables and substituting chicken thighs with chicken breast.

1.5 kg	chicken thigh, skinless and cut into pieces
Marinade:
2 teaspoon	sugar
½ teaspoon	pepper
2 teaspoon	sesame oil
Seasoning:
½ tablespoon	MAGGI® Oyster Sauce
1 teaspoon	sugar
200 g	water
1 tablespoon	corn flour, diluted in 2 tablespoons for thickening
A:
1 tablespoon	cooking oil
5 slices	ginger
1 tablespoon	chopped garlic
1 stalk	spring onion, cut into 5 cm length
1	onion, peeled and cut into wedges
5	black mushrooms, soaked in water, cut into half
1	carrot, peeled and sliced
2	red chilli, seeded and cut into slices

Soak up the chicken in the marinade. Let it marinate for 2 hours or overnight.
Heat 1 tablespoon oil. Sauté ginger, garlic, spring onion, onion and mushrooms until fragrant. Add in chicken and stir well.
Add in seasoning, carrots and red chillies and bring the ingredients to a boil until the chicken is thoroughly cooked. Add in corn flour to thicken the gravy.
Transfer the chicken into a heat proof casserole/claypot and bring it to a boil again. Serve hot.