Vegetable Chicken (Waterless Chicken and Vegetable Pot)
Vegetable Chicken (Waterless Chicken and Vegetable Pot)
Ingredients
For the Chicken
- 1 1/2 pounds boneless chicken thigh, cut into 1-inch pieces
For the Marinade
- 1 tablespoon cooking wine
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon pepper powder, or as needed
- 1/4 teaspoon salt, or as needed
For the Vegetables
- 1 red onion, sliced
- 2 carrots, sliced into 1/4-inch rounds
- 4 cups cabbage, torn or cut into 2-inch pieces
- 4 ounces enoki mushrooms, trimmed
- 4 ounces brown shimeji mushrooms, trimmed
- 6 shiitake mushrooms, whole, with decorative star cuts on top if desired
Other Ingredients
- 1 tablespoon cooking oil
- 1 teaspoon sesame oil, for drizzling
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Place the cut chicken thigh pieces in a medium bowl. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, pepper powder, and salt. Using gloved hands, mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 2
Marinate the chicken at room temperature for 15 minutes.
⏱️ 15 min
- 3
Heat an enamel pot (or a heavy-bottomed pot with a tight-fitting lid) over medium heat. Add cooking oil.
⏱️ 2 min
- 4
Once the oil is shimmering, add the sliced red onion to the bottom of the pot, spreading it evenly to form a base layer.
⏱️ 2 min
- 5
Layer the carrots over the red onion.
⏱️ 1 min
- 6
Next, add the cabbage pieces, spreading them out over the carrots.
⏱️ 2 min
- 7
Arrange the enoki mushrooms, brown shimeji mushrooms, and shiitake mushrooms on top of the cabbage.
⏱️ 3 min
- 8
Evenly distribute the marinated chicken pieces over the vegetables.
⏱️ 2 min
- 9
Cover the pot with a tight-fitting lid. Reduce the heat to low. Cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The pot will create its own liquid as it cooks.
⏱️ 25 min
- 10
Once cooked, remove the lid. Drizzle with sesame oil and garnish with chopped green onions.
⏱️ 1 min
- 11
Serve immediately, scooping from the pot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetable Chicken (Waterless Chicken and Vegetable Pot)
For the Chicken
- 1 1/2 pounds boneless chicken thigh, cut into 1-inch pieces
For the Marinade
- 1 tablespoon cooking wine
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon pepper powder, or as needed
- 1/4 teaspoon salt, or as needed
For the Vegetables
- 1 red onion, sliced
- 2 carrots, sliced into 1/4-inch rounds
- 4 cups cabbage, torn or cut into 2-inch pieces
- 4 ounces enoki mushrooms, trimmed
- 4 ounces brown shimeji mushrooms, trimmed
- 6 shiitake mushrooms, whole, with decorative star cuts on top if desired
Other Ingredients
- 1 tablespoon cooking oil
- 1 teaspoon sesame oil, for drizzling
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Place the cut chicken thigh pieces in a medium bowl. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, pepper powder, and salt. Using gloved hands, mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 2
Marinate the chicken at room temperature for 15 minutes.
⏱️ 15 min - 3
Heat an enamel pot (or a heavy-bottomed pot with a tight-fitting lid) over medium heat. Add cooking oil.
⏱️ 2 min - 4
Once the oil is shimmering, add the sliced red onion to the bottom of the pot, spreading it evenly to form a base layer.
⏱️ 2 min - 5
Layer the carrots over the red onion.
⏱️ 1 min - 6
Next, add the cabbage pieces, spreading them out over the carrots.
⏱️ 2 min - 7
Arrange the enoki mushrooms, brown shimeji mushrooms, and shiitake mushrooms on top of the cabbage.
⏱️ 3 min - 8
Evenly distribute the marinated chicken pieces over the vegetables.
⏱️ 2 min - 9
Cover the pot with a tight-fitting lid. Reduce the heat to low. Cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The pot will create its own liquid as it cooks.
⏱️ 25 min - 10
Once cooked, remove the lid. Drizzle with sesame oil and garnish with chopped green onions.
⏱️ 1 min - 11
Serve immediately, scooping from the pot.
⏱️ 1 min