Easy Clay Pot Shaoxing Drunken Chicken

This simple chicken recipe can either be cooked and stewed in clay pot or without.  I cooked mine in a wok. It taste awesome... will cook this yummy recipe again and again to serve it as a dish to compliment our staple 'Rice'.

Ingredients:
2 boneless chicken thighs (with skin on)
1 medium carrot (peeled and cut into slightly thick slices)
10 Chinese red dates (rinse with water)
1/2 tbsp. cooking oil
1/2 tbsp. sesame oil
Dashes of water (for cooking if the dish is too dry)

Aromatics:
6 slices ginger (peeled)
2 stalks spring onion
1 large onion (peeled and cut into quarters)
3 cloves garlic (peeled, finely chopped)

Seasonings: (premix them in a small bowl)
2 tbsp. oyster sauce
1/2 tsp sugar 
1/4 tsp salt 
2 tsp soy sauce 
4 tbsp shaoxing wine

Methods:

1. Cut the chicken into bite-size pieces.  Mix all the seasonings and pour over the chicken and let it marinade for at least 30 minutes.  Best if you can marinate overnight.
2. Separate the white and the green parts of green onion.  Cut into 2-inch sections.
3. In a heated wok add cooking oil and sesame oil.  Add ginger and saute until fragrant, then add aromatics except for the green part of green onions, stir fry for another 2 minutes.  Add chicken pieces (reserve the marinating juice) and saute again until the chicken turn opaque.
4. Add carrots, red dates, and the marinating juice and stir to mix everything.
5. Bring to a boil and then lower the heat to medium.  If the dish is too dry add dashes of water.  Let it gently simmer until the chicken pieces are cooked through and stir often to prevent the chicken from sticking to the bottom of the clay pot or wok.
6. At the end of the cooking time the liquid will reduce, taste for correct seasoning, add more soy sauce if needed.
7. Add the green parts of the green onion.  Give a few stir and turn off the heat. If you are cooking in a clay pot there is no need to stir, instead put the lid back on. The residual heat will soften the green onion.
8. Serve with a bowl of fluffy freshly cooked rice. Yum-Yum!

I adapted this yummy recipe from Marvellina (What To Cook Today) with slight amendment.