Claypot Chicken

Ingredients

• 1 1/2 kg whole chickens, cut into sections
• cornstarch, for thickening

MARINADE

• 1 teaspoon sesame oil
• 1 tablespoon dry sherry
• 1/4 teaspoon Chinese five spice powder
• 1/4 teaspoon white pepper
• 1 pressed garlic clove
• 1/4 cup soy sauce
• 1 teaspoon grated fresh gingerroot

Directions

1. 1

   In a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently.

2. 2

   When ready to cook, presoak pot, top and bottom, in water for 15 minutes.

3. 3

   Add the chicken and the marinade to the pot.

4. 4

   Place covered pot in a cold oven.

5. 5

   Set temperature to 450 degrees F.

6. 6

   Cook 45 minutes.

7. 7

   Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.

8. 8

   Return the pot to the oven, uncovered, for the final 10 minutes of cooking.

9. 9

   Meanwhile, bring the liquid in saucepan to a boil and thicken with cornstarch.

10. 10

    Serve with rice, liberally drenched with the sauce.

11. 11

    For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds.