Nutritious Red Yeast Rice Clay Pot Chicken recipe

This recipe is a twist to the classic red yeast rice soup that my mum has been making for as long as I can remember. She made it for us when we were growing up, and now she makes it for the grandkids too. It's a simple bowl of comfort food that everyone enjoys. She makes it so frequently for my boys that I just don't want to make it at home too, even though I know they won't complain. We need variety, boys!

The boys are still recovering from the bout of cough and cold, and I wanted to make something nutritious and warm for them. The ginger wine clay pot chicken I made a few days ago was such a hit that I decided to make another clay pot dish today. I used similar ingredients to the usual red rice soup but cooked it in a clay pot.

It turned out to be much more fragrant and tastier. The chicken is juicy and tender, it soaks up all the flavours of the red yeast rice and Chinese wine. And look at the gorgeous colour!  😋

Red Yeast Rice Clay Pot Chicken

Ingredients:

1 small chicken - chopped to parts
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. sesame oil
1 tbsp. red yeast rice
salt and pepper
2-inch ginger - sliced thinly
4 cloves garlic - minced
3 tbsp. Chinese wine
1 cup soup stock (homemade)
½ tsp sugar

Instructions:

1. Cut up chicken into parts - 2 thighs, 2 drumsticks, 2 breast halves and 2 wings. (I put aside the feet, neck, back bones and wing tips to make soup stock). Then chop them into bite sized pieces. 
2. Marinate chicken in sesame oil, soy sauce, oyster sauce, red yeast rice and pepper for at least 30 minutes
3. Heat cooking oil over low heat in clay pot, toss in ginger and garlic, cook until fragrant
4. Put in chicken with all the marinate, and cook till lightly browned
5. Flip the chicken, add soup stock, salt and pepper, Chinese wine and sugar
6. Cover and simmer over low fire for 20 minutes until chicken is tender, adding some water if required
7. Serve warm over rice