Master the Art of Cantonese Zhuzhu Claypot Dishes at Home

Discover the secrets to crafting restaurant-quality Zhuzhu claypot dishes in your own kitchen. From succulent chicken to aromatic seafood variations, this guide equips you with everything needed to recreate the iconic “wok hei” flavor.

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What Makes Zhuzhu Claypot So Special?

Zhuzhu Claypot Dish

Zhuzhu claypot dishes are renowned for their “wok hei” – the smoky, charred aroma created by high-heat cooking. The name derives from the sizzling sound (“zhuzhu”) as ingredients hit the hot claypot. A Guangzhou staple, it’s cherished for its rich flavors and quick preparation.

Cooking Steps

Step 1: Prepare Ingredients

Use 1 lb fresh chicken pieces (boneless for better flavor absorption). Recommended chicken types: Qingyuan Chicken, Wenchang Chicken, or Sanhuang Chicken (120-150 days old). Heat claypot over medium heat, add oil, sauté garlic and onions. Add chicken and sear until golden (avoid overcooking).
Step 2: Add Signature Sauce

Pour in one pack of Sha Jiang Zhuzhu Claypot Sauce. This sauce blends savory, sweet, and spicy notes for authentic flavor. Optional: Mix sauce with a little water beforehand for easier spreading.
Step 3: Cover & Sauté

Stir well, cover, and cook over medium heat for 5 minutes. For enhanced aroma, sprinkle Jiu Jiang Shuang Zheng Baijiu around the lid edges before serving (optional but recommended).

Pro Tips for Perfect Zhuzhu

Pro Tips

Use claypots: Better heat retention than regular pots. Choose black glaze or lithium claypots.
Control heat: Medium heat prevents burning while ensuring crispy texture.
Versatile: Works with seafood (shrimp, squid), vegetables, or pork ribs.

Flavor Profile

The sauce combines:

Sand ginger: Adds unique earthy aroma
Fermented bean paste: Deepens umami
Spices: Balanced mix of mild heat and sweetness

Customer Reviews

“This sauce is a game-changer! Versatile and better than my local restaurant’s version.”
“Perfect for quick weeknight dinners with impressive results.”