Slow-cooked in a traditional claypot, this nourishing chicken recipe is comfort food at its finest. Inspired by my dear friend Lyndy Lee’s mother’s treasured family recipe and an old 1985 Gourmet Traveller favourite, this modern interpretation celebrates the timeless flavours of Chinese home cooking while embracing the nutritional principles of whole foods.
How do you make claypot-baked chicken?
The chicken gently braises in an aromatic broth of tamari, dark soy, Shaoxing wine, ginger, star anise, cinnamon and shiitake mushrooms, becoming meltingly tender as it absorbs every layer of flavour. Stuffed and served with earthy aduki beans and fragrant black jasmine rice, this is a complete one-pot meal that is as satisfying as it is nourishing.
From a nutrition perspective, this recipe delivers high-quality protein, fibre-rich legumes and antioxidant-rich black jasmine rice, creating a beautifully balanced meal to support healthy ageing, sustained energy and blood sugar balance. Aduki beans are among the easiest legumes to digest and provide plant-based protein, iron and prebiotic fibre, while black rice contributes naturally occurring anthocyanins—the same protective compounds found in blueberries.
What are the benefits of claypot-baked chicken?
Cooking in a clay pot allows gentle, even heat to circulate the ingredients, locking in moisture and developing rich, complex flavours without the need for excessive fats. Whether you’re preparing a leisurely weekend dinner or sharing a meal with family and friends, this wholesome dish proves that traditional recipes can be both deeply comforting and wonderfully nutritious.
Why you’ll love this recipe
A beautiful example of traditional cooking through a modern Food as Medicine lens
- High in protein to support healthy ageing and muscle maintenance
- Rich in fibre from aduki beans for gut health
- Packed with antioxidant-rich black jasmine rice
- Naturally dairy-free
- Ideal for entertaining or weekend family meals
Claypot baked chicken, aduki beans, black jasmine rice
- Total Time2 hours 20 minutes
- YieldServes 2-4 1x
Ingredients
Instructions
- Over a low heat combine soy, Shao Xiang, tamari, water.
- Add sugar and cook gently until dissolved.
- Allow to cool and set aside.
- Prepare stuffing as below and stuff chook.
- In the bottom of a claypot or small casserole dish that will snugly fit your bird.
- Place ½ dry ingredients, then chicken and then the remaining dry spices.
- Pour tamari mixture over the chicken, cover with lid.
- Place in a cold oven set at 170 C and cook for 2 hours, basting after 1 hour and 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 120 mins
- Category: Chicken
- Method: Claypot
- Cuisine: Modern Chinese
Aduki bean and black jasmine rice
- Total Time35 minutes
- YieldServes 4–6 as part of a meal 1x
- DietVegan
Do this for all steamed rice – you’ll be delighted with the result.
The seaweed helps to neutralize toxins from the dried bean – do this for all legumes
Ingredients
Instructions
- Cook jasmine rice in 2 cups water until all liquid has absorbed.
- Remove from heat, cover with a tea towel and a lid and allow the remaining steam to absorb moisture
- Set aside.
- Cook aduki beans with seaweed in plenty of boiling water.
- Cook for about 20-25 minutes until the beans are just done or al dente.
- Drain and set aside.
- Combine rice and beans.
- Stuff chicken with enough to fill the cavity and serve the remainder warm as a side dish.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Plant-based
- Method: Absorption
- Cuisine: Plant Based
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