The reason that most of my recipes start with “Karl’s …” is so I can tell the ones I downloaded from the internet (usually for reference) from the ones I have changed enough to call my own. This is one of those occasions where I had a dish in my mind (a faded memory of some dish served at a Chinese banquet), but how it was made and what when into it was a mystery.
One search technique I used for this recipe was Google Images. Using the search “clay pot chicken” brought up hundreds of pictures that I could then scan for ones that “looked” like what was in my memory of that dish in China. However, the recipes I found on the internet did not come close to what I was looking for. I had to be creative. I took an ingredient from this recipe. Oyster sauce as the marinade base seemed a good choice, I was also making Ma po Dofu for this meal so I did not want to use Hoisin (another common marinade ingredient in clay pot chicken).
karllueck
Miriam
