Clay Pot Chicken

Clay Pot Chicken

　　Clay Pot Chicken originated in the late Qing Dynasty and gets its name from being steamed in small, cylindrical clay pots shaped like pen holders. The selection of ingredients, preparation methods, and cooking techniques of Clay Pot Chicken are all very meticulous, resulting in a distinctive flavor that has earned widespread praise from diners. It has become a renowned dish in the Zunyi region and is commonly served as a soup course at banquets. Depending on the guests being entertained, different ingredients can be used. Generally, evenly cut chicken pieces are combined with rehydrated cuttlefish, blanched ginger slices, white pepper, scallion segments, and a small amount of salt, then placed in the pot and steamed over high heat for several hours. For high-end banquets, additional ingredients such as silver carp, lotus seeds, and valuable medicinal herbs like “Notoginseng” and “Gastrodia elata” may be added. This not only ensures tender chicken and a clear, flavorful broth rich in nutrients, but also provides benefits such as removing blood stasis, relieving pain, and treating dizziness, making it a premium tonic. At the table, each guest is served an individual portion, which is both elegant and hygienic. When used as a soup accompaniment for snacks, it offers yet another unique flavor. (Qiandongnan)