Clay Pot Chicken - cooking recipe

Ingredients

1 1/2 kg whole chickens, cut into sections
cornstarch, for thickening
MARINADE
1 teaspoon sesame oil
1 tablespoon dry sherry
1/4 teaspoon Chinese five spice powder
1/4 teaspoon white pepper
1 pressed garlic clove
1/4 cup soy sauce
1 teaspoon grated fresh gingerroot

Preparation

In a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently.
When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
Add the chicken and the marinade to the pot.
Place covered pot in a cold oven.
Set temperature to 450 degrees F.
Cook 45 minutes.
Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.
Return the pot to the oven, uncovered, for the final 10 minutes of cooking.
Meanwhile, bring the liquid in saucepan to a boil and thicken with cornstarch.
Serve with rice, liberally drenched with the sauce.
For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds.