Clay Pot Chicken with Mushrooms and Ginger

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-cooked chicken and earthy mushrooms simmered in a fragrant ginger soy broth, served piping hot from a traditional clay pot. This Chinese recipe, ready in about 50 minutes, pairs bone-in chicken thighs, shiitake mushrooms, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Chinese cuisine 420 cal/serving

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Ingredients

1 lb, skin-on, cut into pieces bone-in chicken thighs
6 oz, stems removed and sliced shiitake mushrooms
2 tbsp, julienned fresh ginger
3, thinly sliced garlic cloves
3 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
1 cup chicken broth
1 tsp sugar
2 tbsp vegetable oil
2, sliced for garnish scallions
1/4 tsp white pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a clay pot or heavy-bottomed pot over medium heat. Add 2 tbsp julienned fresh ginger and 3 thinly sliced garlic cloves; sauté for 1 minute until fragrant.
Step 2: Add 1 lb bone-in chicken thigh pieces, skin side down, and brown for 5-6 minutes until golden and crispy on the edges.
Step 3: Stir in 6 oz sliced shiitake mushrooms and cook for 2 minutes until they start to soften.
Step 4: Pour in 3 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 cup chicken broth, and 1 tsp sugar; stir to combine.
Step 5: Bring to a simmer, reduce heat to low, cover, and cook gently for 25 minutes until chicken is tender and flavors meld.
Step 6: Season with 1/4 tsp white pepper and garnish with 2 sliced scallions before serving hot.