I love food being cooked and served in a Chinese clay pot. To me, clay pot cooking just adds a great flavor to the food. Of course, the sizzling fajita pan and the grill also add very nice flavors to food. When I was visiting Hong Kong, I could spend every night having dinner at clay pot restaurants. But where I am living now, my choice of clay pot dishes is quite limited. Whenever I spot it on the menu in a Chinese restaurant, I always order it. This time I spotted it on a white board ($11.99), written in Chinese. This dish isn't on the regular bilingual menu. I guess the owner probably thinks this dish won't appeal to the typical Americans because it's made of boned-in chicken pieces with the skin still on (sort of like how Chicken wings normally are served). It does take some time to get rid of the bone during eating. But I'm used to this kind of chicken, so deboning the chicken pieces while eating just comes natural to me. I however won't recommend this dish to young children.
Chinese cooking often uses boned-in chicken pieces because the bone and the skin preserve the tenderness, the juice and therefore the flavor of the chicken meat. The downside of this type of cooking is, there can sometimes be tiny crumbs of bones that I have to fish out. Just like every now and then there are crumbs of crab shells and bones I have to fish out when I crack and eat crabs. I don't mind putting in such effort because I am always rewarded by the great flavor.
Address: 2543 Pacific Hwy Ste B., Torrance, CA 90505