Spring Greens, Corn and Goji Braised Chicken Clay Pot 春菜玉米杞子燜雞煲

A classic Cantonese braised chicken dish cooked in a clay pot with fresh spring greens, sweet corn, and nutritious goji berries. The chicken is tender and infused with savory soy-based sauce, while the vegetables add sweetness and texture. This wholesome one-pot meal is perfect for family dining.

Nutrition (per serving)

Ingredients

• 800g chicken thighs and drumsticks
• 200g fresh spring greens
• 150g corn kernels
• 30g goji berries
• 4 slices ginger
• 4 cloves garlic
• 2tbsp soy sauce
• 1tbsp oyster sauce
• 1tsp sugar
• 1tsp sesame oil
• 300ml chicken stock
• 1tbsp vegetable oil
• 2 stalks spring onion

Steps

1. Blanch chicken thighs and drumsticks in boiling water for 3 minutes, drain and rinse with cold water to remove impurities.
2. Heat vegetable oil in a clay pot over medium heat, add ginger and garlic, stir-fry until fragrant.
3. Add blanched chicken to the clay pot, stir to coat with oil and aromatics.
4. Pour in soy sauce, oyster sauce, sugar, and chicken stock. Stir well to combine.
5. Bring to a boil, then reduce heat to low, cover with clay pot lid and braise for 25 minutes.
6. Add corn kernels and goji berries, stir gently, and continue braising for 8 minutes.
7. Add fresh spring greens, stir to combine, and braise for 3 more minutes until wilted but still vibrant.
8. Drizzle sesame oil over the dish, garnish with spring onion, and serve hot in the clay pot.

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