Clay Pot of Whole Chicken with Chinese Sausage and Napa Cabbage
1 whole, skin-on chicken (3½-4 pounds), cut into 10-12 pieces
1 teaspoon kosher salt
¼ cup peanut oil
2 pounds napa cabbage, cut in half and then in 1-inch wide slices
2 Chinese sweet sausages, sliced thinly on a bias
Sauce
2 tablespoons Shaoxing rice wine
1 teaspoon salt
2 teaspoons sugar
2 tablespoons dark soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
Hot cooked, white rice
If using a Chinese clay pot, soak in water at least 1 hour.
Sprinkle the chicken pieces with the salt and let sit for 30 minutes.
Heat a large, heavy skillet or wok over high heat. When hot, add the oil. Brown the chicken pieces a few at a time. (You may have to turn the heat down if they brown too quickly). Remove and set aside, leaving the oil.
Add the cabbage to the same pot and cook, stirring, until the bulk shrinks down by half; this should take a few minutes. Put the cabbage at the bottom of a large, heat-proof casserole or the presoaked Chinese clay pot.
Mix together the sauce ingredients in a large mixing bowl. Stir in the chicken pieces to coat. Then arrange these pieces in the casserole on top of the cabbage, pouring in every drop of the sauce. Arrange the sausage slices on top of the chicken.
Bring water to a boil in the bottom of a large steamer (this may be a wok or stockpot with a rack). Cover the casserole and place in the top of the steamer; cover and steam for 20 minutes. Alternatively, bake, covered, in a 350-degree oven for 30-35 minutes or until the chicken is cooked through. Uncover and serve with plain rice.
Serves two to three as a dish; three to four as part of a larger meal.
Chef Matt McMillin, Big Bowl, Schaumburg, Lincolnshire, Chicago