• 500g whole chicken, cut into chunks
  • 1 box of Chinese tofu (Tua Kwa)
  • 20 chestnuts, pre cooked
  • 5 cloves of garlic, minced
  • 20g of ginger, cut into thin slices
  • 2 tbsp Vegetable oil
  • 50ml Chicken stock


  • 2 tbsp of Yeo’s Sesame Oil
  • 3 tbsp Yeo’s Light Soy Sauce
  • 2 tsp Yeo’s Dark Soy Sauce
  • Sugar to taste
  • GarnishSpring onions

Claypot Sesame Oil Chicken with Chestnut

Serves : 4

Preparation time : 2hrs

Cooking Time : 45mins


  • Marinate the chicken meat for 2 hours before cooking.
  • In a pan, heat up the oil and stir fry the ginger and garlic till fragrant.
  • Add the chicken and toss well.
  • Transfer everything into a claypot. Add some chicken stock from time to time to prevent it from sticking to the pot.
  • When the chicken in cook, add the chestnut and tofu.
  • Simmer till the tofu and chestnut are well coated with the sauce. Add a dash of Yeo’s Sesame oil just before serving.
  • Enjoy with fragrant white rice.
Tip: You may prepare this dish in any other casserole or stew pot.